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Easy Sausage Hash Brown Casserole: Best Breakfast Idea

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This easy sausage and hash brown breakfast casserole is the perfect crowd-pleaser for holiday brunches, lazy Sundays, or any morning you need to feed a hungry group without stress. Made with simple pantry staples, it features crispy hash browns, savory sausage, and creamy eggs topped with melted cheddar cheese.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 (20-ounce) bag frozen shredded hash browns, thawed and patted dry
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 large eggs
  • 1 1/2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 2 cups shredded cheddar cheese
  • 1/4 cup chopped fresh parsley (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Heat a large skillet over medium-high heat. Add breakfast sausage and cook, breaking it up, until browned and cooked through (5-7 minutes). Transfer sausage to a plate, leaving about 1 tablespoon drippings in the pan.
  3. Add diced onion and bell pepper to the same skillet. Cook over medium heat for 4-5 minutes until softened. Add minced garlic and cook 30 seconds more. Remove from heat.
  4. In a large bowl, combine thawed and patted-dry hash browns with melted butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat. Spread evenly in the prepared baking dish.
  5. Spread cooked sausage over the hash browns, then scatter the onion and bell pepper mixture over the sausage.
  6. In the same bowl, whisk together eggs, milk, Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and smoked paprika (if using) until smooth and pale yellow (about 30 seconds).
  7. Pour egg mixture evenly over the sausage and hash brown layers. Gently shake the dish to help eggs settle. Sprinkle shredded cheddar cheese evenly over the top.
  8. Bake for 35-40 minutes until edges are golden brown and center is set (it should jiggle slightly when shaken). If top browns too quickly, tent loosely with foil for the last 10 minutes.
  9. Let casserole rest for 5-10 minutes before cutting. Sprinkle with fresh parsley just before serving.

Notes

Don’t skip drying the hash browns—pat them dry with paper towels to remove excess moisture for a fluffy texture. Use room temperature eggs if possible for a creamier texture. Let the casserole rest for 5-10 minutes before cutting to allow the eggs to set. To make ahead, assemble the night before, cover, and refrigerate; add 5-10 extra minutes to baking time.

Nutrition

Keywords: breakfast casserole, sausage hash brown casserole, easy breakfast recipe, crowd-pleasing breakfast, make-ahead breakfast

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