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The Ultimate Loaded Breakfast Casserole with Sausage and Hash Browns

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This loaded breakfast casserole features a crispy hash brown crust, savory sausage, and a silky egg mixture with plenty of cheese. It’s a make-ahead, crowd-pleasing dish that solves the soggy bread problem of traditional breakfast bakes.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced (optional)
  • 1 (30-ounce) bag frozen shredded hash browns, thawed slightly
  • 4 tablespoons unsalted butter, melted
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 12 large eggs, room temperature if possible
  • 1 cup whole milk
  • ½ cup heavy cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 green onions, sliced (for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick cooking spray or grease lightly with butter.
  2. Cook the sausage: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the breakfast sausage, breaking it apart with a spatula. Cook for 6-8 minutes until browned and cooked through. Transfer to a plate lined with paper towels using a slotted spoon. Leave about 1 tablespoon of drippings in the pan.
  3. Sauté the vegetables: In the same skillet with the sausage drippings, add the diced onion and bell pepper. Cook for 4-5 minutes until softened. Add the minced garlic and cook for 30 seconds more. Remove from heat.
  4. Prepare the hash brown layer: In a large bowl, combine the thawed hash browns with the melted butter, ½ teaspoon salt, and ½ teaspoon black pepper. Toss well. Press this mixture evenly into the bottom of the prepared baking dish to form a compact crust.
  5. Bake the hash brown crust: Place the dish in the oven and bake for 15 minutes. Remove and set aside.
  6. Whisk the egg mixture: In a large mixing bowl, combine the eggs, milk, heavy cream, 1 teaspoon salt, ½ teaspoon pepper, smoked paprika, and garlic powder. Whisk until smooth and no streaks of egg white remain.
  7. Layer the filling: Sprinkle the cooked sausage evenly over the pre-baked hash brown crust. Scatter the sautéed onions, bell peppers, and garlic over the sausage.
  8. Add the cheese: Sprinkle 1 cup of the shredded cheddar, ½ cup of the mozzarella, and all of the Parmesan over the sausage and vegetables. Reserve the remaining cheese for the top.
  9. Pour the egg mixture: Slowly pour the whisked eggs over the entire casserole, ensuring it seeps down through the layers. Gently shake the dish to help it settle.
  10. Top with remaining cheese: Sprinkle the rest of the cheddar and mozzarella evenly over the top.
  11. Bake: Place the casserole in the oven and bake uncovered for 40-45 minutes, until the edges are golden brown, the center is set (slight jiggle), and a knife inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
  12. Rest and serve: Let the casserole rest on the counter for 10 minutes before slicing. Garnish with sliced green onions and fresh parsley.

Notes

For make-ahead: Assemble through step 10, cover tightly with plastic wrap, and refrigerate overnight. Let sit at room temperature for 20 minutes before baking; add 5-10 minutes to baking time. Do not skip pre-baking the hash browns to avoid a soggy casserole. Use room temperature eggs for better incorporation. Let the casserole rest 10 minutes before slicing for clean pieces.

Nutrition

Keywords: breakfast casserole, loaded breakfast casserole, sausage and hash brown casserole, make-ahead breakfast, brunch recipe, hash brown crust, egg casserole

Find it online: https://clunkcook.com/the-ultimate-loaded-breakfast-casserole-with-sausage-and-hash-browns/