Posted inRecipes

Hash Brown Breakfast Casserole

Sausage Hash Brown Breakfast Casserole

Crispy hash browns layered with seasoned sausage, vegetables, and cheese, all baked together with a creamy egg custard – perfect for weekend brunch or meal prep!

Course: Breakfast, Brunch
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Serves: 8

Ingredients

  • 1 lb ground pork sausage
  • 4-5 medium potatoes, grated (or 4 cups frozen hash browns)
  • 8 large eggs
  • 1 cup heavy cream
  • 2 cups cheddar cheese, shredded
  • 1 bell pepper, diced
  • 1 medium onion, finely diced
  • 1 cup cherry tomatoes, halved (optional)
  • Salt and black pepper, to taste
  • Cooking spray or butter, for greasing

Instructions

  1. Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish thoroughly with cooking spray.
  2. In a large frying pan over medium heat, brown the sausage, breaking it up as it cooks. When halfway done, add the diced onions and cook until softened, about 5 minutes.
  3. Add the bell peppers and cook for another 3-4 minutes until they start to soften. If using tomatoes, add them now. Remove from heat.
  4. If using fresh potatoes, grate them using a box grater. Squeeze out any excess moisture if they’re very wet.
  5. In a large bowl, whisk together the eggs and cream until well combined. Season generously with salt and pepper.
  6. Layer the grated potatoes evenly in the bottom of your prepared baking dish.
  7. Spread the sausage and vegetable mixture over the potatoes.
  8. Sprinkle about 1½ cups of cheese over the sausage layer.
  9. Pour the egg mixture evenly over everything, making sure it reaches all the corners.
  10. Cover tightly with foil (shiny side up) and bake for 40 minutes.
  11. Remove the foil, sprinkle the remaining cheese on top, and bake uncovered for 15-20 minutes until golden and a toothpick inserted in the centre comes out clean.
  12. Let rest for 10 minutes before cutting into squares. Serve hot!

Notes

HELPFUL TIPS

  • Grate your own cheese – melts much better than pre-shredded.
  • Squeeze potatoes if they’re very wet to prevent a watery casserole.
  • Dice onions finely – they’ll distribute flavour better.
  • Cover with foil for the first 40 minutes to keep moisture in.
  • Check doneness with a toothpick in several spots.
  • Let it rest for 10 minutes before cutting.
  • Make ahead – assemble the night before and bake fresh.
  • Storage – refrigerate for up to 4 days.
  • Reheating – microwave individual portions for 2-3 minutes.
  • Freezing – wrap portions well and freeze for up to 2 months.