Breakfast Sausage Casserole
Breakfast sausage casserole with crispy hash browns, melted cheese, and savory sausage. Perfect overnight sausage and egg casserole recipe ready in 45 minutes.
Equipment
- 9x13 inch baking dish
- Large skillet
- Stand mixer or large bowl
- Microwave-safe bowl
Ingredients
Essential Base Ingredients
- ½ cup Butter Unsalted preferred
- 30 oz Frozen hash brown potatoes Shredded, not diced
- 1 pound Bulk breakfast sausage Jimmy Dean recommended
- ½ pepper Green bell pepper Chopped small
- ½ pepper Red bell pepper Chopped small
- ½ onion Small onion Diced fine
- 8 eggs Large eggs Room temperature
- 1 ⅓ cups Half and half See substitutions*
Bold Flavor Add-ins
- 1 ½ cups Monterey Jack cheese Melty, mild flavor
- 1 ½ cups Sharp cheddar cheese Bold, tangy notes
- 1 tsp Seasoned salt Depth and complexity
- ½ tsp Kosher salt Enhances everything
- ½ tsp Black pepper Subtle heat
- ¼ tsp Dry mustard Optional tang
Instructions
- Preheat oven to 400°F. Spread frozen hash browns in baking dish, melt butter and coat, sprinkle with salt and pepper. Bake 30-35 min until lightly golden, then lower oven to 350°F.
- Chop bell peppers and onion. In a skillet, cook sausage and vegetables 5-7 min until browned and onions translucent. Drain excess grease. Spread over hash browns.
- Sprinkle Monterey Jack and cheddar cheeses over sausage layer evenly. Do not press down.
- Whisk eggs, half and half, seasoned salt, kosher salt, black pepper, and dry mustard until combined and bubbly. Pour over casserole evenly.
- Bake at 350°F for 35-45 minutes until edges golden and center slightly jiggles. Tent with foil if browning too quickly. Let rest 5 minutes before serving.
Notes
Overnight preparation improves flavor. Vegetable-free versions work. Double batches freeze well. Variations include Southwest, Italian, Thanksgiving, low-carb cauliflower, and spicy chorizo options.