Sausage and Hash Brown Brunch Casserole

• 1 pound bulk breakfast sausage
• 2 cups shredded hash browns, thawed if frozen
• 1 cup diced onion
• 1 cup diced bell pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 8 large eggs
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 green onions, sliced for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, cook sausage, onion, and bell pepper over medium heat until sausage is no longer pink; drain.
3. 3 Spread hash browns evenly in a greased 9x13 inch baking dish.
4. 4 Layer cooked sausage mixture over hash browns.
5. 5 In a bowl, whisk together eggs, milk, salt, and pepper; pour over sausage layer.
6. 6 Sprinkle with cheeses.
7. 7 Bake uncovered for 45 minutes or until a knife inserted near the center comes out clean.
8. 8 Let stand for 5 minutes before garnishing with green onions and serving.

Equipment

• 9x13 inch baking dish
• skillet
• whisk

Variations

• Add a layer of cooked diced ham or crumbled cooked bacon for extra protein.

Substitutions

• Substitute turkey sausage for a leaner option or use spinach instead of bell pepper for a veggie twist.

Pairings

• Mimosa
• Fresh fruit salad
• Crispy bacon

Nutrition

Tips

• Prepare through step 6, cover, and refrigerate overnight to bake in the morning.
• For extra crispiness, toast the hash browns in a skillet before layering.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes.

Serving Suggestions

• Serve with fresh fruit salad and crispy bacon on the side for a complete brunch spread.

FAQ