Description
This sausage hash brown breakfast casserole is simple and delicious. It can also be made overnight by preparing it the night before and baking it for breakfast.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 (16 ounce ) sausage package
- 12 eggs
- 1 ½ cups whole milk
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 pound hash browns (thawed)
- 2 cups shredded cheddar cheese (divided)
- 1 red bell pepper (diced)
- Parsley (optional for garnish)
Instructions
- Preheat the oven to 350°F. (If making this recipe overnight, see note below.)
- Add the oil to a skillet over medium high heat. Brown and crumble the sausage for 5 - 7 minutes. Drain and set aside.
- In a large bowl, whisk together the eggs, milk, salt and pepper.
- Stir the hash browns, 1 ½ cups cheese, bell pepper and sausage into the egg mixture.
- Grease a 9 x 13 baking dish with nonstick cooking spray or butter. Pour the egg mixture into the baking dish, spread it into an even layer and top with the remaining cheese.*
- Bake the casserole for 40 minutes and then loosely cover it with foil (to prevent browning) and bake for 15 - 20 minutes more, until cooked through. To test for doneness, a fork poked into the middle of the casserole should come out dry (with no wet egg on it).
- Cool for 5 - 10 minutes before serving. Optionally, garnish with chopped parsley.
Notes
- *This casserole can also be made overnight: prepare it the night before (steps 1 - 5), cover and store it in the fridge overnight. Finish baking it in the morning (steps 6 - 7).
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Cuisine: American
Keywords: egg casserole, hashbrowns, sausage