Sausage Hashbrown Breakfast Casserole

Slice of hashbrown breakfast casserole in a white baking dish.

Sausage Hashbrown Breakfast Casserole

This sausage hashbrown breakfast casserole is made with simple ingredients for a hearty and filling breakfast! Prep it the night before and bake in the next morning.

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Ingredients

1 pound breakfast sausage
½ cup diced onion
½ cup diced red bell pepper
2-3 cups frozen hash browns , or diced potatoes
12 large eggs
1 ¼ cups milk , I use 2%
1 teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 ½ cups shredded pepper jack cheese , or cheddar

Instructions

Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray.
In a large skillet over medium heat, cook the sausage and break into small pieces with a spatula. Add in onions and peppers and cook 3 more minutes. Transfer to a paper towel-lined plate to absorb extra grease. Add hash browns to the pan and cook until lightly brown (add more oil if necessary).
In a large bowl, beat the eggs. Whisk in the milk, garlic powder, salt, and pepper. Add in 1/2 cup cheese
Place hash browns on the bottom of the baking dish. Sprinkle the sausage over the hash browns. Pour the eggs over the top and top with remaining cheese.
Bake uncovered 40 minutes, or until a toothpick inserted in the center comes out clean. Let rest 10 minutes before serving.

Notes

Variations:

For a different flavor, you can use sage sausage and Gruyere cheese.
Swap the sausage for turkey sausage, diced ham or bacon crumbles.
For a little kick, add a few dashes of hot sauce and red pepper flakes in with the eggs.
Add in some sauteed vegetable such as onions, bell peppers or mushrooms.

Make-ahead: Cover the unbaked casserole and refrigerate up to 12 hours.

Storage: Store leftovers in a covered container in the refrigerator up to 3 days. Reheat in the microwave, a toaster oven, or the air fryer to get crispy.

Nutrition