Description
Hearty hashbrown breakfast casserole combines classic morning ingredients for a satisfying meal. Cheesy layers of potatoes, eggs, and bacon create a comforting dish perfect for weekend gatherings or special morning celebrations.
Ingredients
Scale
- 12 large eggs
- 1 lb (454 g) ground breakfast sausage
- 28 oz (794 g) shredded hash browns, thawed
- 2 cups (226 g) cheddar cheese, divided
- 1 cup (240 ml) sour cream
- 0.75 cup (180 ml) milk
- 4 tbsps (60 ml) butter, melted
- 0.5 small yellow onion, finely diced
- 0.5 red bell pepper, diced
- 0.5 green bell pepper, diced
- 1 tsp hot sauce
- 0.5 tsp salt
- 0.5 tsp mustard powder
- 0.25 tsp dried oregano
- 0.25 tsp dried thyme
- 0.25 tsp dried sage
- 0.25 tsp black pepper
Instructions
- Oven Preparation: Preheat the oven to 350°F, creating an ideal baking environment for the breakfast casserole.
- Sausage and Vegetable Medley: In a skillet, cook sausage with diced onions and bell peppers until the meat is fully cooked and vegetables are tender, developing a rich, savory base.
- Egg Mixture Creation: Whisk eggs, sour cream, milk, and hot sauce in a large bowl, incorporating dried herbs and spices to build a flavorful liquid foundation that will bind the casserole together.
- Dish Assembly: Butter a 9×13 baking dish, then layer hash browns as a crisp, golden base, pressing gently to create a uniform foundation for the remaining ingredients.
- Layering Technique: Sprinkle a generous layer of shredded cheese over the hash browns, followed by the sausage and vegetable mixture, ensuring even distribution for balanced flavor in every bite.
- Final Composition: Pour the seasoned egg mixture over the layers, allowing it to penetrate deeply, then top with the remaining cheese to create a golden, bubbling surface.
- Baking and Resting: Bake uncovered for 50 minutes until the top turns a deep golden brown and the center sets completely. Let the casserole rest for 10 minutes before serving to allow flavors to meld and settle.
Notes
- Prep Ahead Strategy: Assemble the casserole the night before and refrigerate, allowing flavors to meld and saving morning cooking time.
- Cheese Selection Tip: Use freshly shredded cheese for better melting and more robust flavor compared to pre-packaged options.
- Moisture Control Technique: Pat hash browns dry with paper towels to prevent a soggy bottom and ensure crispy texture.
- Spice Customization: Adjust hot sauce quantity to match personal heat preference, from mild to fiery kick.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 400
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 250 mg