Description
This Sausage Hashbrown Casserole is a deliciously hearty dish, ideal for any meal of the day. Combining savory breakfast sausage, tender vegetables, and creamy cheese, it’s simple to make and sure to please a crowd. Perfect for breakfast, brunch, or dinner!
Ingredients
Scale
- 1 pound breakfast sausage
- 1 medium onion, diced
- 1 bell pepper, diced
- 1 (30-ounce) bag frozen hashbrowns
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 4 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup milk
- 1/4 cup green onions, chopped (for garnish, optional)
Instructions
- In a large skillet over medium heat, add the breakfast sausage. Use a wooden spoon to break it apart as it cooks. Crumble it into smaller pieces for even cooking.
- Once the sausage is browned and cooked through (about 5-7 minutes), drain any excess grease from the skillet, being careful not to remove all the flavor.
- Add the diced onion and bell pepper to the skillet with the sausage. Sauté for an additional 3-4 minutes until the vegetables are tender and fragrant.
- In a large mixing bowl, combine the frozen hashbrowns, cooked sausage mixture, and 1 1/2 cups of shredded cheddar cheese. Stir until well mixed.
- In a separate bowl, whisk together the sour cream, eggs, garlic powder, onion powder, salt, pepper, and milk until well combined.
- Pour the egg mixture over the hashbrown and sausage mixture. Gently fold everything together until the hashbrowns are evenly coated.
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- Transfer the hashbrown mixture into the prepared baking dish, spreading it out evenly and pressing it down slightly.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the casserole from the oven and let it cool for about 10 minutes before serving.
- Cut the casserole into squares, aiming for about 12 servings.
- Garnish with chopped green onions if desired.
- Serve warm and enjoy!
Notes
- Feel free to customize the vegetables based on your preference or what you have on hand.
- This casserole can be made ahead of time and stored in the refrigerator before baking. Just add a few extra minutes to the baking time if baking from cold.
- Prep Time: 20 minutes
- Cook Time: 50 minutes