A hearty, all-in-one breakfast bake that’s perfect for feeding a crowd, holiday mornings, or meal prep. Crispy hash browns, savory sausage, eggs, and melty cheese come together in a satisfying, no-fuss dish.
Ingredients:
For the Base:
· 1 (30 oz) bag frozen shredded hash browns, thawed (or 6 cups fresh shredded potatoes, squeezed dry)
· 1 lb breakfast sausage (mild or spicy), casings removed
· 1 medium onion, finely chopped
· 1 bell pepper (any color), diced (optional)
· 2 cups (8 oz) shredded cheddar cheese, divided
· 1 cup (4 oz) shredded Monterey Jack or mozzarella cheese
For the Egg Mixture:
· 8 large eggs
· 1 cup whole milk or half-and-half
· ½ cup sour cream or plain Greek yogurt
· 1 tsp dry mustard powder
· 1 tsp garlic powder
· ½ tsp paprika
· Salt and black pepper to taste
· Optional: Dash of hot sauce
For the Topping:
· ½ cup crushed cornflakes, panko breadcrumbs, or crushed Ritz crackers
· 2 tbsp butter, melted
· 2 tbsp grated Parmesan cheese
· 1 tbsp chopped fresh chives or parsley (for garnish)
Instructions:
- Prep:
· Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
· If using frozen hash browns, spread them on a tray to thaw for 30-60 minutes, or thaw overnight in the fridge. Squeeze out excess moisture if needed.
- Cook Sausage & Veggies:
· In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and cooked through (about 8-10 minutes). Remove with a slotted spoon to a paper towel-lined plate.
· In the same skillet (with 1 tbsp of the sausage drippings), sauté the onion and bell pepper until softened (5-6 minutes). Drain any excess fat.
- Assemble the Layers:
· In the prepared baking dish, spread the thawed hash browns evenly, pressing down lightly.
· Sprinkle the cooked sausage and sautéed veggies over the hash browns.
· Sprinkle 1½ cups of the cheddar cheese and all of the Monterey Jack over the top.
- Make the Egg Custard:
· In a large bowl, whisk together the eggs, milk, sour cream, dry mustard, garlic powder, paprika, 1 tsp salt, and ½ tsp pepper until smooth.
· Pour the egg mixture evenly over the entire casserole.
- Add Topping & Bake:
· Sprinkle the remaining ½ cup cheddar cheese over the top.
· In a small bowl, mix the crushed cornflakes, melted butter, and Parmesan. Sprinkle over the cheese.
· Bake uncovered for 45-55 minutes, until the center is set (no jiggle) and the top is golden brown. A knife inserted in the center should come out clean.
· Let rest for 10 minutes before slicing. Garnish with fresh herbs.
Key Success Tips:
· Dry Hash Browns: Excess moisture is the enemy of a crispy bottom. Thaw frozen hash browns and squeeze in a clean towel if they seem wet. For fresh potatoes, rinse, grate, and squeeze very dry.
· Brown the Sausage Well: This builds flavor. Don’t just gray it—get some crispy bits.
· Room Temp Ingredients: Let eggs and milk sit out for 15 minutes before mixing for a more even custard.
· Don’t Overbake: The casserole will continue to set as it rests. Remove when the center is just set.
· Make-Ahead Magic: Assemble the entire casserole (without topping) the night before. Cover and refrigerate. Add topping and bake as directed, adding 10-15 minutes to the bake time.
Popular Variations:
· “Everything” Bagel Casserole: Use 1 tbsp Everything Bagel seasoning in the egg mix and as part of the topping.
· Ham & Swiss: Substitute diced ham for sausage and use Swiss or Gruyère cheese.
· Vegetarian: Skip the sausage, add 2 cups of sautéed mushrooms and spinach.
· Spicy Southwest: Use spicy chorizo or add a can of diced green chiles. Top with avocado and salsa.
· Bacon & Cheddar: Use 1 lb cooked, crumbled bacon instead of sausage.
Cooking Methods:
· Oven: As directed above.
· Air Fryer (Small Batch): Divide mixture between greased oven-safe dishes that fit in your air fryer. Cook at 300°F for 20-25 minutes.
· Skillet (Frittata-Style): Press hash browns into a greased, large oven-proof skillet to form a crust. Cook on stovetop for 5 mins, then add fillings and egg. Finish under the broiler for 5-8 minutes.
Storage & Reheating:
· Fridge: Cool completely, cover, and refrigerate for up to 4 days.
· Freeze: Wrap individual portions or the whole cooled casserole tightly for up to 2 months. Thaw overnight in fridge.
· Reheat: Microwave single servings until hot. Reheat larger portions, covered with foil, in a 325°F oven for 20-25 minutes.
Why It’s a Go-To: It’s endlessly adaptable, feeds a crowd, and holds beautifully. The combination of crispy, cheesy, and savory hits all the right notes for breakfast or brinner (breakfast for dinner!).
Enjoy this hearty, satisfying breakfast bake! Perfect with a side of fruit salad or a simple green salad.