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Cheesy Hashbrown Breakfast Casserole with Sausage and Eggs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 65 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American

Description

This Cheesy Hashbrown Breakfast Casserole with Eggs & Sausage is a hearty, savory dish perfect for busy mornings or brunch gatherings. It combines flavorful breakfast sausage, sautéed onions and bell peppers, creamy eggs, tangy Dijon mustard, sharp cheddar cheese, and crispy shredded potatoes baked together to create a satisfying family-favorite casserole.

Ingredients

Scale

For the Casserole

  • 1 pound uncooked breakfast sausage, casings removed
  • 1 medium onion, diced
  • 1 medium red bell pepper, cored, seeded, and diced
  • 3/4 teaspoon kosher salt, divided
  • 1 20-ounce bag frozen shredded potatoes (do not thaw)
  • 10 large eggs
  • 1 cup sour cream
  • 1 cup whole or 2% milk
  • 2 tablespoons Dijon mustard
  • 1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
  • 1/4 teaspoon freshly ground black pepper

For Cooking

  • 1 tablespoon olive oil
  • Cooking spray or oil for greasing the dish

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray or oil to prevent sticking.
  2. Cook Sausage: In a large skillet, heat the olive oil over medium-high heat. Add the breakfast sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease to keep the dish from being too oily.
  3. Sauté Vegetables: Add the diced onion and red bell pepper to the skillet with the sausage. Cook for 5-7 minutes until the vegetables are softened and fragrant. Stir in 1/4 teaspoon of kosher salt and the freshly ground black pepper to season.
  4. Prepare Egg Mixture: In a large bowl, whisk together the eggs, sour cream, milk, Dijon mustard, and the remaining 1/2 teaspoon of kosher salt until the mixture is smooth and well combined.
  5. Assemble Casserole: Spread the frozen shredded potatoes evenly across the bottom of the prepared baking dish. Evenly distribute the cooked sausage and vegetable mixture on top of the potatoes. Pour the egg mixture evenly over the sausage and potatoes to soak through. Finally, sprinkle the shredded sharp cheddar cheese over the top.
  6. Bake: Place the casserole in the preheated oven and bake for 45-55 minutes, or until the casserole is fully set in the center and the top is golden brown. To check doneness, insert a knife into the center; it should come out clean.
  7. Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes. This resting period allows the casserole to set perfectly for easier slicing and serving.

Notes

  • Do not thaw the shredded potatoes before assembling the casserole to ensure the best texture.
  • Feel free to substitute breakfast sausage with turkey sausage for a leaner option.
  • For extra flavor, add chopped fresh herbs like parsley or chives before baking.
  • This casserole can be prepared the night before and baked fresh in the morning.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Find it online: https://recipes.mbeams.com/cheesy-hashbrown-breakfast-casserole-with-sausage-and-eggs-recipe/