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Crispy Hash Brown Breakfast Casserole with Sausage and Peppers

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A hearty and crispy breakfast casserole featuring layers of golden hash browns, savory sausage, and sweet peppers, perfect for busy mornings or lazy weekends.

Ingredients

Scale
  • 4 cups frozen shredded hash browns (about 450g)
  • 1 lb breakfast sausage (Italian or spicy; turkey sausage for leaner option)
  • 1 cup diced bell peppers (red and green mix, about 150g)
  • 1 medium yellow onion, finely chopped
  • 6 large eggs, room temperature
  • 1 cup milk (whole, 2%, or dairy-free alternative, 240 ml)
  • 1 ½ cups shredded cheddar cheese (about 170g)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2g)
  • ½ teaspoon garlic powder (1g)
  • 2 tablespoons olive oil or butter (30 ml)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat 2 tablespoons of olive oil or butter in a skillet over medium heat. Add 1 lb breakfast sausage, breaking it up with a wooden spoon. Cook until browned and cooked through, about 7-10 minutes. Drain excess fat and transfer sausage to a paper towel-lined plate.
  3. In the same skillet, add diced bell peppers and chopped onion. Cook for about 5 minutes until softened and slightly caramelized. Season lightly with salt and pepper. Remove from heat and set aside.
  4. In a large mixing bowl, whisk together 6 eggs, 1 cup milk, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder until smooth.
  5. Spread frozen shredded hash browns evenly in the bottom of a 9×13-inch baking dish. Press down lightly to create a compact layer. Sprinkle half of the shredded cheddar cheese (¾ cup) over the hash browns.
  6. Evenly distribute the cooked sausage over the cheese layer, then add the sautéed peppers and onions on top.
  7. Slowly pour the egg mixture over the assembled layers, ensuring even distribution.
  8. Sprinkle the remaining cheddar cheese (¾ cup) over the top to create a golden crust.
  9. Bake uncovered for 35-40 minutes, or until eggs are set and top is golden brown. Inserted toothpick should come out clean. Tent with aluminum foil for the last 10 minutes if edges brown too quickly.
  10. Let the casserole rest for 5-10 minutes before slicing and serving.

Notes

Press hash browns firmly in the baking dish for a crispy crust. Drain excess fat from sausage to avoid sogginess. Season egg mixture well with salt and garlic powder. Let casserole rest before slicing for easier serving. Broil for 2-3 minutes at the end for extra crunch, watching carefully to avoid burning. Fresh shredded potatoes can be used if excess moisture is squeezed out.

Nutrition

Keywords: hash brown casserole, breakfast casserole, sausage and peppers, crispy breakfast, easy brunch recipe, make ahead breakfast

Find it online: https://flurpchef.com/crispy-hash-brown-breakfast-casserole-with-sausage-and-peppers-easy-recipe-for-perfect-morning-meal/