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A golden, cheesy breakfast casserole with hashbrowns and sausage fresh from the oven in a white 9x13 baking dish

Breakfast Casserole with Hashbrowns

A cheesy make-ahead breakfast casserole with shredded hashbrowns, sausage, peppers, eggs and cheddar, assembled the night before and baked in the morning.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Overnight chill (optional) 8 hours
Total Time 9 hours 25 minutes
Servings: 10 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Casserole
  • 30 ounces frozen shredded hashbrowns thawed and squeezed dry (850 g)
  • 1 pound bulk breakfast sausage mild or hot (450 g)
  • 1 small yellow onion diced
  • 1 red bell pepper diced
  • 2 cups shredded sharp cheddar cheese divided (225 g)
Egg mixture
  • 10 large eggs
  • 2 cups whole milk (480 ml)
  • 1 teaspoon salt plus a pinch for the potatoes
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon smoked paprika

Method
 

  1. Brown the sausage in a large skillet over medium-high heat, breaking it into crumbles, until no pink remains and it reaches 160°F (71°C), about 8 minutes. Add the onion and bell pepper for the last 4 minutes, then drain well.
  2. Grease a 9x13-inch baking dish. Spread the thawed, squeezed hashbrowns evenly in the dish and season lightly with salt and pepper.
  3. Scatter the sausage mixture over the potatoes and sprinkle with 1 1/2 cups of the cheddar.
  4. Whisk the eggs, milk, salt, pepper, garlic powder, dry mustard and smoked paprika until smooth. Pour evenly over the casserole and press the potatoes gently to submerge them.
  5. Cover tightly and refrigerate 8 to 24 hours, or bake right away.
  6. Let the casserole stand at room temperature for 20 to 30 minutes while the oven heats to 350°F (175°C). Bake covered with foil for 30 minutes.
  7. Uncover, sprinkle with the remaining 1/2 cup cheddar and bake 25 to 35 minutes more, until the center is set and reads 160°F (71°C).
  8. Rest for 10 minutes, then cut into squares and serve.

Notes

Make ahead: Assemble up to 24 hours before baking. A casserole baked the same day needs about 55 to 60 minutes total.
Storage: Refrigerate leftovers up to 4 days or freeze baked portions up to 3 months. Reheat to 165°F (74°C).
Nutrition is an estimate per serving based on whole milk and pork sausage.