Ingredients
Scale
- 1 pound breakfast sausage (mild or spicy, depending on your preference)
- 6 large eggs
- 2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack for extra creaminess)
- 3 cups frozen hash brown potatoes, thawed (you can also use fresh diced potatoes if you have time)
- 1/2 cup diced onion (yellow or white work great)
- 1/2 cup diced bell peppers (red or green for a pop of color)
- 1 cup milk (whole milk gives the best richness, but 2% works well too)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (adds a subtle smoky depth)
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup chopped fresh parsley or chives for garnish
Substitution tips: If you want to lighten it up, swap the sausage for turkey sausage or omit the meat entirely and add extra veggies like mushrooms or spinach. For a dairy-free option, use a plant-based milk and cheese alternative—though I’ll admit, the cheese is what really makes this casserole sing!
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. I like to do this early so it’s ready to go when the mixture is prepped.
- In a large skillet over medium heat, cook the breakfast sausage until browned and cooked through, breaking it up with a spatula as it cooks. Drain excess grease if needed, then transfer the sausage to a paper towel-lined plate to drain.
- In the same skillet, sauté the diced onion and bell peppers until softened and fragrant, about 5 minutes. This step adds a wonderful sweetness and depth to the casserole that reminds me of those cozy mornings cooking alongside my grandmother.
- In a large bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and pepper until fully combined. This egg mixture is what holds everything together, so make sure it’s well mixed.
- Fold in the thawed hash browns, cooked sausage, sautéed vegetables, and 1 1/2 cups of the shredded cheese. Stir everything gently but thoroughly to ensure even distribution.
- Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1/2 cup of cheese on top to create that golden, melty crust that makes this dish irresistible.
- Bake uncovered for 35-40 minutes, or until the eggs are set and the top is lightly browned. A toothpick inserted in the center should come out clean.
- Remove from the oven and let the casserole rest for 5-10 minutes before slicing. This helps it set and makes serving easier—plus, it gives you a little moment to breathe and savor the aroma wafting through your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International