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Ultimate Loaded Breakfast Casserole with Sausage and Hash Browns

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A hearty breakfast casserole featuring crispy hash browns, savory sausage, melted cheese, and creamy eggs. Perfect for feeding a crowd with minimal fuss, this make-ahead friendly dish delivers golden, crunchy edges and a tender center every time.

Ingredients

Scale
  • 1 pound breakfast sausage (hot or mild)
  • 1 (30-ounce) bag frozen shredded hash browns
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 8 large eggs
  • 1 ½ cups whole milk
  • ½ cup sour cream
  • 1 small yellow onion, diced (about ¾ cup)
  • 1 green bell pepper, diced (optional)
  • 2 tablespoons butter, melted
  • ½ teaspoon kosher salt (or ¼ teaspoon table salt)
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika (optional)
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Preheat oven to 400°F. Grease a 9×13 baking dish with butter or non-stick spray.
  2. Cook sausage in a large skillet over medium-high heat, breaking it up, until browned and cooked through (6-8 minutes). Drain most of the grease, leaving about 1-2 tablespoons. Transfer sausage to a plate and set aside.
  3. In the same skillet, cook diced onion and bell pepper over medium heat for 4-5 minutes until softened. Scrape up browned bits from the pan. Set aside with the sausage.
  4. Spread frozen shredded hash browns evenly in the greased baking dish. Drizzle with melted butter and sprinkle with a pinch of salt. Bake for 15 minutes until lightly golden around the edges.
  5. While hash browns bake, whisk together eggs, milk, sour cream, salt, pepper, garlic powder, and smoked paprika in a large bowl until fully combined and slightly frothy.
  6. Remove hash browns from oven. Spread cooked sausage and vegetables evenly over the top. Sprinkle 1 ½ cups cheddar and all of the Monterey Jack over the sausage. Pour egg mixture evenly over everything.
  7. Sprinkle remaining ½ cup cheddar over the top.
  8. Cover dish with aluminum foil and bake at 400°F for 30 minutes.
  9. Remove foil and bake for another 15-20 minutes until top is golden brown and a knife inserted in the center comes out clean.
  10. Let casserole rest for 10 minutes before serving. Garnish with fresh parsley or chives if desired.

Notes

For make-ahead: Assemble completely, refrigerate overnight, let sit 20 minutes before baking, and add 5-10 minutes to baking time. For crispy edges, don’t skip the par-bake step. Let eggs come to room temperature if possible for better texture. Use a meat thermometer to check for doneness (165°F internal temperature).

Nutrition

Keywords: breakfast casserole, loaded breakfast casserole, sausage and hash brown casserole, make-ahead breakfast, holiday breakfast, brunch recipe, egg casserole

Find it online: https://lirafood.com/ultimate-loaded-breakfast-casserole-with-sausage-and-hash-browns/