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Cheesy Hashbrown Sausage Breakfast Casserole

Cheesy Hashbrown Sausage Breakfast Casserole - featured image
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This cozy breakfast casserole combines crispy hashbrowns, savory sausage, and a blend of melty cheeses for the ultimate comfort brunch. It’s easy to prepare, feeds a crowd, and is perfect for holidays or lazy weekends.

Ingredients

Scale
  • 20 oz frozen shredded hashbrowns, thawed
  • 1 lb breakfast sausage (pork or chicken), casings removed
  • 6 large eggs, room temperature
  • 1 cup whole milk (or 2% or oat milk)
  • 1 tsp salt, or to taste
  • 1/2 tsp freshly ground black pepper
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 medium bell pepper, diced (about 1/2 cup)
  • 1 small onion, diced (about 1/3 cup)
  • 2 tbsp chopped fresh parsley
  • Pinch crushed red pepper flakes (optional)
  • 1/2 tsp garlic powder
  • 1/2 cup extra shredded cheese (for topping)
  • 2 green onions, chopped (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish with butter or nonstick spray.
  2. Heat a large skillet over medium heat. Add sausage, breaking it up with a spatula, and cook for 6–8 minutes until golden and cooked through. Drain excess grease, leaving a bit for flavor.
  3. Add diced onion and bell pepper to the sausage. Stir and cook for 3–4 minutes until softened. Add garlic powder and red pepper flakes if using. Remove from heat and let cool slightly.
  4. In a large bowl, combine thawed hashbrowns, 2 cups cheddar cheese, 1 cup mozzarella cheese, and chopped parsley. Stir until well mixed.
  5. Spread half the hashbrown-cheese mixture evenly in the bottom of the casserole dish. Sprinkle half the sausage-veggie mixture over the top.
  6. Repeat with remaining hashbrown mixture and sausage-veggie blend. Press down lightly with a spatula.
  7. In a medium bowl, whisk together eggs, milk, salt, and pepper until frothy and well-combined.
  8. Slowly pour the egg mixture evenly over the casserole. Tilt the dish gently to distribute. Let sit for 2–3 minutes.
  9. Sprinkle remaining 1/2 cup cheese and half the green onions over the top.
  10. Bake uncovered for 40–45 minutes, until top is golden, edges are bubbling, and center is set. Cover loosely with foil if cheese browns too quickly.
  11. Remove from oven and let rest for 10 minutes before slicing. Garnish with remaining green onions and extra parsley if desired.
  12. Cut into squares and serve warm.

Notes

For best texture, thaw and squeeze hashbrowns dry before using. You can assemble the casserole the night before and bake in the morning. Swap sausage for mushrooms or spinach for a vegetarian version. Use dairy-free cheese and milk for a dairy-free adaptation. Let casserole rest after baking for clean slices.

Nutrition

Keywords: breakfast casserole, hashbrown casserole, sausage breakfast, cheesy brunch, easy breakfast, make-ahead brunch, gluten-free breakfast, comfort food

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