Description
A savory and hearty brunch casserole featuring a blend of spicy sausage, hash brown potatoes, bell peppers, green onions, and cheddar cheese, baked to perfection with a creamy egg and milk mixture. Perfect for feeding a crowd during weekend brunch or special occasions.
Ingredients
Scale
Main Ingredients
- 11 oz frozen hash brown potatoes, thawed
- 1 1/2 lbs bulk spicy pork sausage or breakfast sausage
- 2 medium red bell peppers, chopped
- 7 medium green onions, chopped
- 2 cups shredded cheddar or Monterey Jack cheese, divided
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 6 eggs, beaten
Instructions
- Preheat and Cook Sausage: Preheat your oven to 375˚F. Place the bulk spicy pork sausage in a skillet over medium heat and cook for 4 minutes until it begins to brown.
- Add Bell Peppers: Add the chopped red bell peppers to the skillet with the sausage and continue cooking for another 4 minutes, or until the sausage is fully browned and peppers are slightly softened.
- Combine Sausage and Potatoes: Remove the skillet from heat. Transfer the cooked sausage and pepper mixture into a 9”x13” baking dish. Add the thawed hash brown potatoes and 1 cup of the shredded cheese. Stir to combine evenly.
- Prepare Egg Mixture: In a separate bowl, whisk together the beaten eggs, whole milk, salt, pepper, and garlic powder until the mixture is uniform in color. Stir in the chopped green onions.
- Assemble and Bake: Pour the egg mixture evenly over the sausage and potato mixture in the baking dish. Sprinkle the remaining 1 cup of shredded cheese on top. Place the casserole in the oven and bake for 50 minutes, or until the cheese is melted and the eggs are set.
- Optional Make-Ahead: This casserole can be assembled the night before. Cover and refrigerate, then bake the next day for a convenient and delicious brunch.
Notes
- Use mild or sweet sausage if you prefer less spiciness in the casserole.
- Shredded hash browns can be used instead of diced potatoes for a different texture.
- Substitute milk with half-and-half for a richer casserole or a dairy-free alternative to suit dietary needs.
- Adding chopped mushrooms or spinach can increase vegetable content and flavor.
- Ensure the casserole is baked until the eggs are fully set to avoid any undercooked custard texture.
Nutrition
- Serving Size: 1 slice (based on 10 servings)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 220 mg
