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Easy Loaded Sausage and Hash Brown Breakfast Casserole

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This loaded sausage and hash brown breakfast casserole is a comforting, crowd-pleasing dish with crispy hash browns, savory sausage, and melted cheese. Perfect for weekend brunches or holiday mornings, it’s budget-friendly, make-ahead friendly, and picky eater approved.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 1 (30-ounce) bag frozen shredded hash browns
  • 8 large eggs
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 tablespoons butter

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cook the sausage in a large skillet over medium-high heat, breaking it up with a spatula, until browned and cooked through (6-8 minutes). Transfer to a plate and set aside, leaving about a tablespoon of fat in the pan.
  3. In the same skillet, add the diced onion and bell pepper. Cook over medium heat for 3-4 minutes until softened and fragrant.
  4. Add the thawed hash browns and 2 tablespoons of butter to the skillet. Cook over medium-high heat for 4-5 minutes, stirring occasionally, until they start to crisp up and turn golden on the edges. Season with a pinch of salt and pepper.
  5. In a large bowl, whisk together the eggs, milk, sour cream, garlic powder, smoked paprika, and a generous pinch of salt and pepper until smooth and slightly frothy (about 1 minute).
  6. Spread the par-cooked hash browns evenly in the prepared baking dish. Top with the cooked sausage, then the sautéed onions and peppers. Sprinkle both cheeses evenly over everything.
  7. Slowly pour the egg mixture over the entire casserole, making sure it seeps down through all the layers. Gently press down with a spatula to help the liquid distribute. Let it sit for 5 minutes.
  8. Cover the dish with aluminum foil and bake for 35 minutes. Remove the foil and bake for another 15-20 minutes, until the top is golden brown and the center is set (a knife inserted in the middle should come out clean).
  9. Let the casserole rest for 10 minutes before serving.

Notes

Pre-cook the hash browns to remove excess moisture and ensure crispiness. Let eggs come to room temperature for even cooking. Shred cheese from a block for better melting. Let the casserole rest for 10 minutes before slicing to allow the eggs to set fully.

Nutrition

Keywords: breakfast casserole, sausage casserole, hash brown casserole, loaded breakfast casserole, easy breakfast recipe, make-ahead breakfast, brunch recipe

Find it online: https://bakebelle.com/easy-loaded-sausage-and-hash-brown-breakfast-casserole/