Breakfast Casserole
A rich, savory bake of sausage, eggs, shredded hash browns, and sharp cheddar, perfect for brunches or a make-ahead weekday breakfast.
Ingredients
Main Ingredients
- 1 pound breakfast sausage (bulk or removed from casings; spicy or mild)
- 6 pieces green onions, chopped (separate whites and greens)
- 1 piece red bell pepper, chopped
- 10 large eggs
- 1.25 cups heavy cream (or whole milk for a lighter version)
- 1 tablespoon Dijon mustard
- 2 teaspoons Tabasco (optional; or substitute another hot sauce)
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 cups sharp cheddar cheese, shredded (divided)
- 30 ounce frozen shredded hash browns, thawed
Instructions
Preparation
- Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray.
- Heat a large skillet over medium-high. Add the breakfast sausage, chopped red bell pepper, and the white/light-green parts of the green onions. Break the sausage into small pieces and cook, stirring, until no pink remains and the veggies are softened, about 6–8 minutes. Remove from heat and let cool slightly.
- In a large bowl whisk 10 eggs, 1 1/4 cups heavy cream, 1 tablespoon Dijon mustard, 2 teaspoons Tabasco (optional), 1 1/2 teaspoons salt, 1 teaspoon black pepper, and about half of the chopped green onion tops until combined.
- Stir 1 1/2 cups of shredded cheddar and the thawed hash browns into the egg mixture. Fold in the cooled sausage and pepper mix so everything is evenly distributed.
- Pour the mixture into the prepared baking dish and smooth the top. Cover tightly with foil.
Baking
- Bake at 350°F for about 50 minutes, until mostly set in the center.
- Remove the foil, sprinkle the remaining 1 1/2 cups of cheddar over the top, increase oven temperature to 400°F and bake uncovered for another 10–15 minutes, until the cheese is bubbly and slightly browned and the center is set (no runny egg).
- Let the casserole rest for 10 minutes before slicing. Sprinkle the reserved green onion tops over the finished casserole and serve.
Notes
Tips for variations include using smoked cheddar or pepper jack for flavor twists, adding sautéed mushrooms or spinach for more veggies, and using whole milk or half-and-half for a lighter version. For better results, use freshly shredded cheese and do not overbeat the eggs.