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Perfect Loaded Breakfast Casserole with Sausage and Hash Browns

breakfast casserole with sausage and hash browns - featured image
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This loaded breakfast casserole combines crispy hash browns, savory sausage, and gooey cheese in a fluffy egg base. It’s the perfect make-ahead dish for feeding a crowd on holidays, lazy weekends, or any morning that calls for something special.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 10 large eggs, room temperature
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • 3 cups frozen shredded hash browns, thawed and patted dry
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup diced yellow onion
  • 1/2 cup diced bell pepper

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large skillet over medium-high heat, cook the sausage, breaking it into small crumbles, until browned (6-8 minutes). Transfer to a plate lined with paper towels using a slotted spoon. Leave about 1 tablespoon of drippings in the pan.
  3. In the same skillet, add the diced onion and bell pepper. Cook for 3-4 minutes until softened and translucent. Scrape up any browned bits from the bottom. Remove from heat and set aside.
  4. In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, pepper, garlic powder, and smoked paprika until uniformly yellow and slightly frothy (about 1 minute).
  5. Spread the cooked sausage evenly in the prepared baking dish. Sprinkle the sautéed onions and peppers over the sausage. Scatter 1 cup of cheddar and 1/2 cup of mozzarella over the top.
  6. Place the thawed and patted-dry hash browns in an even layer on top of the cheese. Press down gently with a spatula.
  7. Slowly pour the whisked egg mixture over the entire casserole, ensuring even distribution. Use a fork to gently poke through the hash browns in a few spots to help the eggs settle.
  8. Sprinkle the remaining 1 cup of cheddar and 1/2 cup of mozzarella evenly over the top.
  9. Bake for 40-45 minutes, until the edges are golden brown and slightly pulling away from the sides, and the center is set but still has a slight jiggle. A knife inserted in the center should come out clean.
  10. Let the casserole rest for 10 minutes before slicing. Serve warm.

Notes

For best results, pat the hash browns dry to avoid a watery casserole. Let eggs come to room temperature for even mixing. Do not overbake; the center should have a slight jiggle when removed from the oven. The casserole can be assembled the night before and refrigerated; add 5-10 minutes to baking time if starting from cold.

Nutrition

Keywords: breakfast casserole, loaded breakfast casserole, sausage and hash brown casserole, easy breakfast casserole, make-ahead breakfast casserole

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