Breakfast Sausage Casserole

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Imagine waking up to the comforting aroma of a hearty breakfast floating through your home. I first stumbled across this Breakfast Sausage Casserole at a friend’s brunch gathering. It was love at first bite—a savory dish loaded with flavors that combine perfectly to kickstart your day. This recipe transforms everyday breakfast ingredients into a melt-in-your-mouth experience that’s not only delicious but also incredibly simple to prepare. Perfect for family gatherings or meal prep, it’ll leave your crowd satisfied and asking for seconds.

Why You’ll Love This Dish

There are countless reasons to whip up this Breakfast Sausage Casserole! First and foremost, it’s a time-saver. With minimal prep work and a short bake time, you can have a delicious brunch spread ready in no time. Not to mention, this dish is incredibly budget-friendly while still delivering that “wow” factor—perfect for those special family moments!

"I made this casserole for a Sunday brunch, and it disappeared in minutes! It’s a total crowd-pleaser, and I love how easy it is to prepare.” – A happy home cook

Whether it’s for a holiday breakfast, a weekend brunch, or busy weeknight dinners, this casserole fits the bill. It’s rich, filling, and kids absolutely love it!

How This Recipe Comes Together

To make this Breakfast Sausage Casserole, you’ll start by prepping your base with crispy hash browns baked in butter until they’re golden and fluffy. While that’s baking, cook your breakfast sausage with colorful peppers and onions to add warmth and flavor. Next, layer the sausage mixture on top of the hashes, sprinkle with two types of cheese for that melty goodness, and finally, pour a creamy egg mixture over everything before baking it all to perfection.

It sounds like a lot, but trust me; once you get started, you’ll see how everything flows into a delightful morning masterpiece!

Gather These Items

1/2 cup butter
1 (30-oz) package shredded hash brown potatoes
Salt and pepper to taste
1 pound breakfast sausage
1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 small onion, diced
1 and 1/2 cups shredded Monterey Jack cheese
1 and 1/2 cups shredded sharp cheddar cheese
8 large eggs
1 and 1/3 cups half and half
1 teaspoon seasoned salt
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon dry mustard (optional)

Feel free to swap out the cheddar with gouda or adjust the veggies based on what you have on hand.

Directions to Follow

1. Preheat your oven to 400 degrees F.
2. In a 9×13-inch dish, spread the frozen shredded hash browns evenly.
3. Melt 1/2 cup of butter. Pour it over the hash browns and mix to coat. Season with salt and pepper as desired.
4. Bake for 30-35 minutes until the potatoes are mostly cooked and lightly browned. Lower the oven temperature to 350 degrees F.
5. In a skillet over medium-high heat, cook the breakfast sausage, green and red peppers, and diced onion for about 5-7 minutes until browned. Drain any excess grease.
6. Spread the sausage mixture over the baked hash browns evenly.
7. Sprinkle the shredded Monterey Jack and cheddar cheese over the sausage layer.
8. In a mixing bowl, whisk together the eggs, half and half, seasoned salt, kosher salt, black pepper, and dry mustard, if using.
9. Pour the egg mixture evenly over the casserole.
10. Bake at 350 degrees F for about 35-45 minutes, or until the edges are bubbling and the center is set.
11. Remove from the oven and let it rest for 5 minutes before serving.

Best Ways to Enjoy It

Serve this casserole warm and garnished with fresh herbs like chives or parsley for a pop of color. For sides, consider a light salad or fresh fruit to cut through the richness. Pair it with hot coffee or orange juice for a quintessential breakfast experience!

How to Store

Leftovers? No problem! Allow the casserole to cool fully, then cover and store in the refrigerator for up to 3 days. To reheat, simply pop it in the oven at 350 degrees for about 15 minutes until warmed through. This dish also freezes beautifully; just wrap it tightly and store it for up to a month.

Helpful Cooking Tips

• Don’t skimp on the seasoning! Taste as you go, especially when cooking the sausage and veggies.
• Let the casserole rest after baking. This allows it to set and makes for cleaner slices when serving.
• To speed up the preparation, consider using pre-cooked sausage or a mix of fresh vegetables from the freezer section.

Recipe Variations

Feeling adventurous? Try adding spinach, mushrooms, or even some diced tomatoes for a fresh twist. You could swap in different cheeses or make it healthier by using turkey sausage. For a spicy kick, add some jalapeños or a dash of hot sauce into the egg mixture.

Frequently Asked Questions

What can I serve with Breakfast Sausage Casserole?
This dish pairs wonderfully with a light fruit salad, crispy bacon, or even pancakes if you want to go all out!

Can I make this casserole ahead of time?
Absolutely! You can prepare it the night before, cover, and refrigerate. It will take a little longer to bake if starting from cold—add about 10-15 minutes.

Is there a vegetarian version of this dish?
Yes! You can omit the sausage and replace it with sautéed mushrooms, zucchini, or a meat substitute for a delicious vegetarian option.

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Breakfast Sausage Casserole

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A savory Breakfast Sausage Casserole loaded with flavors, perfect for brunch gatherings or meal prep.

• Author: tastysavvy_admin
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: None

Ingredients

Scale 1x2x3x

• 1/2 cup butter
• 1 (30-oz) package shredded hash brown potatoes
• Salt and pepper to taste
• 1 pound breakfast sausage
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 1/2 small onion, diced
• 1 and 1/2 cups shredded Monterey Jack cheese
• 1 and 1/2 cups shredded sharp cheddar cheese
• 8 large eggs
• 1 and 1/3 cups half and half
• 1 teaspoon seasoned salt
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dry mustard (optional)

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Instructions

1. Preheat your oven to 400 degrees F.
2. Spread the frozen shredded hash browns evenly in a 9×13-inch dish.
3. Melt 1/2 cup of butter and pour it over the hash browns. Mix to coat and season with salt and pepper.
4. Bake for 30-35 minutes until the potatoes are mostly cooked and lightly browned.
5. Lower the oven temperature to 350 degrees F.
6. Cook the breakfast sausage, green and red peppers, and diced onion in a skillet over medium-high heat for about 5-7 minutes until browned. Drain excess grease.
7. Spread the sausage mixture evenly over the baked hash browns.
8. Sprinkle the shredded Monterey Jack and cheddar cheese over the sausage layer.
9. Whisk together the eggs, half and half, seasoned salt, kosher salt, black pepper, and dry mustard in a mixing bowl.
10. Pour the egg mixture evenly over the casserole.
11. Bake at 350 degrees F for about 35-45 minutes, or until the edges are bubbling and the center is set.
12. Remove from the oven and let it rest for 5 minutes before serving.

Notes

Let the casserole rest after baking for cleaner slices when serving. It can be made ahead of time and stored in the refrigerator.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 2g
• Sodium: 650mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 1g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 15g
• Cholesterol: 300mg