Description
This Hash Browns and Eggs Casserole is a simple, hearty dish. Layer crispy hash browns, savory sausage, and cheesy eggs for an easy morning meal.
Ingredients
Scale
- Base Layers:
- 1 (30-32 ounce) bag frozen shredded hash browns
- 1 pound ground breakfast sausage
- 1 small onion, diced
- 1 small bell pepper (any color), diced
- Dairy & Eggs:
- 12 large eggs
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- Flavor Boosters:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional Finishing Touches:
- Fresh parsley, chopped (for garnish)
- Hot sauce (for serving)
Instructions
- Prep Your Veggies & Sausage:: Okay, first things first, get that oven preheating to 375°F (190°C) and grab your 9×13 inch baking dish. Give it a good spray with cooking spray; trust me, you want easy cleanup. Now, in a large skillet, brown your ground breakfast sausage over medium heat. Break it up with a spoon as it cooks. Once it’s nicely browned, drain off any excess grease – that’s important for keeping your Hash Browns and Eggs Casserole from being too greasy. Toss in your diced onion and bell pepper. Sauté those until they’re softened, about 5-7 minutes. You’ll start to smell that sweet onion aroma, a real kitchen comfort.
- Layer the Hash Browns:: Once your sausage and veggies are ready, spread those frozen hash browns evenly across the bottom of your prepared baking dish. Don’t worry about thawing them; they’ll cook up beautifully in the oven. I’ve tried thawing them once, and honestly, they got a bit mushy. This way, they get that nice, slightly crispy edge. Next, sprinkle half of your cooked sausage and veggie mixture over the hash browns. This creates a flavorful base for our Hash Browns and Eggs Casserole, a real game-changer.
- Cheesy Goodness:: Now for the cheese! Sprinkle half of your shredded cheddar cheese over the hash brown and sausage layer. Oh, the cheese, it’s where the magic happens! I’m a firm believer that you can never have too much cheese in a breakfast casserole. This layer will melt down and bind everything together, creating those irresistible pockets of gooey deliciousness. Don’t be shy with it, this is a breakfast celebration!
- Whip Up the Egg Mixture:: In a large bowl, whisk together your eggs and milk. Make sure you really get them frothy; this helps create a light and fluffy egg layer. Stir in the garlic powder, onion powder, paprika, salt, and black pepper. Give it a good taste here – a tiny bit, of course – to make sure the seasoning is just right. This is where I always get a little heavy-handed with the pepper, but hey, that’s how I like it! Pour this egg mixture evenly over the layers in your baking dish. It’ll seep down into all those nooks and crannies.
- Add More Layers & Bake:: Sprinkle the remaining sausage and veggie mixture over the egg layer, then top it all off with the rest of the shredded cheddar cheese. Give it a gentle shake to settle everything. Now, cover the baking dish loosely with aluminum foil. Pop it into your preheated oven and bake for 30 minutes. The foil helps steam the casserole, ensuring the eggs cook through without over-browning the top. This is a crucial step for that tender, custardy texture in your Hash Browns and Eggs Casserole.
- Golden Finish:: After 30 minutes, remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and the eggs are set in the center. You can tell it’s done when a knife inserted into the middle comes out clean. The edges should be bubbly and slightly crispy, and your kitchen will smell absolutely divine! Let it rest for 5-10 minutes before slicing and serving. This resting time helps everything set up beautifully, preventing a crumbly mess. Enjoy your delicious Hash Browns and Eggs Casserole!