Breakfast Sausage Casserole
Ingredients
- 1/2 cup butter)
(1 stick
- 1 package shredded hash brown potatoes
30-oz
- salt and pepper
- 1 pound breakfast sausage
bulk
- 1/2 green pepper
chopped
- 1/2 red pepper
chopped
- 1/2 small onion
diced
- 1 & 1/2 cups shredded Monterey Jack cheese
packed
- 1 & 1/2 cups shredded sharp cheddar cheese
packed
- 8 large eggs
- 1 & 1/3 cups half and half
cream, evaporated milk, or whole milk*
- 1 teaspoon seasoned salt
- 1/2 teaspoon kosher salt
1/4 teaspoon if using table salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dry mustard
optional
Directions
- 1
Preheat the oven to 400 degrees F.
- 2
Make the potato layer.Add a 30 ounce package of frozen (shredded is best, diced is ok) hash browns to a 9x13 inch dish. You don't have to thaw them first. Spread them out evenly.
- 3
Melt 1/2 cup butter in a small bowl in the microwave and pour the butter over the hash browns. Mix it together so the potatoes get coated. Sprinkle with salt and pepper.
- 4
Place the pan in the oven and bake at 400 for 30-35 minutes, until the potatoes are mostly cooked and some are starting to lightly brown. Remove from the oven. Lower the oven temperature to 350.
- 5
Prepare the sausage layer. Meanwhile, chop up 1/2 a green pepper and 1/2 a red pepper. Chop half of a small onion (no more than 3/4 cup or less). Make sure all the veggies are chopped small. (If you want, you can skip all the vegetables entirely! No need to make any adjustments.)
- 6
Add 1 pound breakfast sausage (I used Jimmy Dean Regular, the bulk kind) and all the veggies to a skillet set over medium high heat. Break up the sausage and saute for 5-7 minutes, until the sausage is browned and the onion is getting soft. Drain the grease if there is any.
- 7
Add the cooked sausage mixture on top of the baked hash browns. You can spread it out so that it is a layer on top of the potatoes, or you can stir it in so everything is evenly distributed. (I like to stir.)
- 8
Add cheese. Sprinkle 1 and 1/2 cups Monterey Jack and 1 and 1/2 cups cheddar cheese over the top.
- 9
Make the egg mixture. In a large bowl or stand mixer (or you can use a blender!), use a whisk to stir together 8 eggs, 1 and 1/3 cups half and half,* 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/4 teaspoon dry mustard.
- 10
Pour the egg mixture over the casserole, making sure to distribute evenly. (See notes for overnight instructions!)
- 11
Bake at 350 (remember to lower the oven temperature) for about 35-45 minutes, until the edges are browned and bubbly, and the center doesn't jiggle a lot when you shake the pan.
- 12
Take out of the oven and let set for 5 minutes before serving.
- 13
Store leftovers in the fridge. They will keep for about 5 days.
- 14
This recipe is great for freezing! I like to freeze individual portions of the baked casserole so that I can pop them out one at a time and microwave for a lovely mid morning breakfast of casserole champions.
Breakfast Sausage Casserole
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About this Recipe
Looking for the ultimate make-ahead breakfast that simplifies your morning without sacrificing flavor? This Overnight Easy Sausage Breakfast Casserole is your answer, delivering everything you love about breakfast in one satisfying dish. It’s perfect for busy weeknights or special holiday mornings.
What makes this casserole a true winner is its thoughtful combination of savory breakfast sausage, rich cheesy eggs, and tender hash browns, all complemented by sweet bell peppers and onion. Designed for convenience, it shines as an overnight option, making stressful holiday mornings, like Christmas Eve, remarkably easy.
Expect a hearty, comforting breakfast casserole with layers of delightful flavors and textures. Each forkful offers the satisfying savory notes of sausage and the soft, starchy goodness of hash browns. These are beautifully balanced by fluffy, cheesy eggs, enriched with a creamy base of half and half, and brightened by the mild sweetness of red and green peppers and onion. This casserole is robust, incredibly satisfying, and designed to please a crowd, making it ideal for a leisurely brunch or a substantial morning meal.
Easily tailor this casserole to your pantry or preferences. While the recipe calls for bulk breakfast sausage, you can choose a mild or spicy variety to adjust the heat. For the cheese, feel free to experiment with your favorite melty cheeses beyond the specified Monterey Jack and sharp cheddar. Don't have half and half? The recipe notes that cream, evaporated milk, or whole milk are suitable substitutes for the creamy egg base.
This casserole is perfectly suited for family gatherings, holiday breakfasts, or any occasion demanding a substantial and comforting meal. Serve it proudly on its own, perhaps with a simple side of fresh fruit for a complete spread.