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The Ultimate Loaded Breakfast Casserole with Sausage and Hash Browns

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This loaded breakfast casserole with sausage and hash browns has a crispy, golden top layer that shatters when you cut into it, revealing a perfectly creamy, cheesy interior studded with savory sausage and tender hash browns. It’s the make-ahead breakfast dish that delivers on both ease and flavor.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 (30-ounce) bag frozen shredded hash browns, thawed and patted dry
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 large eggs, room temperature preferred
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup grated Parmesan cheese
  • 2 green onions, thinly sliced
  • Fresh parsley, chopped (optional)

Instructions

  1. Heat a large skillet over medium-high heat. Add the breakfast sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 to 8 minutes. Leave about a tablespoon of fat in the pan.
  2. Add the diced onion and bell pepper to the skillet and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant. Remove from heat and let cool slightly.
  3. Thaw frozen hash browns according to package directions. Spread them on a clean kitchen towel or paper towels and pat thoroughly dry to remove as much moisture as possible. Transfer to a bowl and toss with melted butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
  4. In a large mixing bowl, crack the eggs. Add whole milk, heavy cream, 1 teaspoon salt, 1/2 teaspoon black pepper, smoked paprika, and cayenne (if using). Whisk vigorously until the mixture is completely uniform and slightly frothy, about 1 minute.
  5. Grease a 9×13-inch baking dish with butter or nonstick spray. Spread the prepared hash browns in an even layer on the bottom. Sprinkle the cooked sausage and vegetable mixture evenly over the hash browns.
  6. Top with shredded cheddar and Monterey Jack cheeses, reserving about 1/2 cup for the top. Slowly pour the egg mixture over everything, ensuring it seeps down through the layers. Gently press down with a spatula to help distribute the liquid. Sprinkle the remaining cheese and grated Parmesan on top.
  7. Cover the dish tightly with aluminum foil and refrigerate for at least 4 hours or overnight. If baking immediately, let the assembled casserole sit at room temperature for 20 minutes while the oven preheats.
  8. Preheat oven to 350°F (175°C). Remove casserole from refrigerator while oven heats. Bake covered with foil for 40 minutes. Remove foil and bake for another 20 to 25 minutes, until the top is golden brown and the center is set (it should jiggle slightly but not be liquid). A knife inserted into the center should come out clean.
  9. Let the casserole rest for 10 minutes before slicing. Garnish with sliced green onions and chopped parsley before serving.

Notes

For the best texture, use frozen shredded hash browns (not cubed) and dry them thoroughly to ensure a crispy top. Grate your own cheese for smoother melting. If baking straight from the refrigerator, add 10 minutes to the covered baking time. Let the casserole rest for 10 minutes before slicing for clean pieces. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: breakfast casserole, sausage casserole, hash brown casserole, loaded breakfast casserole, make-ahead breakfast, holiday brunch, egg casserole

Find it online: https://novanosh.com/the-ultimate-loaded-breakfast-casserole-with-sausage-and-hash-browns/