Cheesy Breakfast Casserole with Hash Browns and Sausage

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Who doesn't love breakfast or a good casserole?!  Mash them into one, and you got yourself one heavenly meal!  I made this for the long holiday weekend.  We’re going up to Mount Snow to go skiing and staying in an Airbnb.  None of us are morning people.  We walk around like zombies, and I know each morning will be a mad rush to get out the door and hit the slopes.  It’s important that we have a hearty, protein-packed breakfast that’ll fuel our day, and this casserole is perfect for that!  It has layers of sausage, sautéed onions and peppers, shredded hash browns, eggs, and cheese.  It's filling and delicious.  All we’ll need to do is reheat and go! 

There are a couple of versatile things about this casserole you should know.  You can mix it up however you like.  If you prefer bacon or ham instead of sausage, swap it up!  Maybe you're a veggie lover.  Skip the meat and add some broccoli or spinach.  You're options are endless.  It's up to you.  There's really no way to ruin this dish.  Also, and what I think is the best part, you can prep it the day before and refrigerate it overnight.  Then all you have to do is toss it in the oven the next morning, perfect for a holiday or any busy morning!    

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Cheesy Breakfast Casserole with Hash Browns and Sausage

Yield: 8

Prep time: 15 MinCook time: 65 MinTotal time: 1 H & 19 M

You can prep this the day before and refrigerate it overnight. Perfect for a holiday or busy morning!

Ingredients

• 12 ounces pork sausage, crumbled, you can also use ham or bacon
• 1 tablespoon unsalted butter
• ½ cup yellow onion, finely chopped
• ½ cup red bell pepper, finely chopped
• 8 eggs
• 1 ⅓ cups milk
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper, plus more to taste
• 20 ounces shredded hash browns, thawed
• 2 cups mild cheddar cheese

Instructions

1. Preheat oven to 350°F.
2. In a large non-stick skillet, brown the sausage until it’s no longer pink, about 5 minutes.  Drain fat.  Set aside.
3. In the same skillet, melt butter over medium heat.  Add onion and bell pepper and sauté until both are tender and onions are translucent, about 3-4 minutes.  Season with salt and pepper as they cook. Set aside.
4. In a large bowl, combine the eggs, milk, ½ teaspoon salt, and ¼ teaspoon black pepper.  Whisk until bubbly.
5. In a 9X13 baking dish, evenly layer the sausage, onions and peppers, hash browns, and cheddar cheese.  Pour egg mixture over the top.
6. Bake uncovered until golden brown around edges and knife inserted in the center comes out clean, about 55-65 minutes.
7. Serve warm.

Notes:

You can prep this casserole the day before and refrigerate it overnight. It’s a perfect solution to a busy holiday morning. Just remove it from the fridge 30 minutes before baking. You may need to add an extra 10 minutes to the cook time.

To easily whisk the eggs, you can use a hand mixer or immersion blender and beat them just until bubbly.

If the casserole starts to brown too quickly, simply cover it loosely with aluminum foil. 

Have leftovers? The best way to reheat is in the oven at 350°F.