Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) breakfast sausage
- 1 medium yellow onion, diced (about 1 cup)
- 1 bell pepper (red or green), diced (about 1 cup)
- 30 oz (850 g) frozen shredded hash browns, thawed
- 3 cups (300 g) shredded cheese (cheddar, Monterey Jack, or a mix)
- 10 large eggs
- 2 cups (480 ml) whole milk
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 2 tbsp unsalted butter (for greasing the pan)
Do This
- 1) Heat oven to 375°F (190°C). Butter a 9 x 13-inch baking dish.
- 2) Brown sausage in a skillet; add onion and pepper and cook until softened.
- 3) Squeeze excess moisture from thawed hash browns; spread in the dish.
- 4) Top with sausage/veg and 2 cups cheese.
- 5) Whisk eggs, milk, salt, pepper, garlic powder, and paprika; pour over.
- 6) Top with remaining cheese; bake 45–55 minutes (center 160°F). Rest 15 minutes, then slice.
Why You’ll Love This Recipe
- Feeds a crowd from one big pan, with hearty, familiar breakfast flavors.
- Minimal morning effort: assemble quickly, bake hands-off, slice and serve.
- Reliable texture: tender eggs, savory sausage, and potatoes that hold together.
- Easy to customize with different cheeses, vegetables, and spice levels.
Grocery List
- Produce: 1 medium yellow onion, 1 bell pepper (red or green), optional sliced green onions or chopped parsley for garnish
- Dairy: 10 large eggs, whole milk, shredded cheddar and/or Monterey Jack (or a blend), unsalted butter
- Pantry: Breakfast sausage (1 lb), frozen shredded hash browns (30 oz), kosher salt, black pepper, garlic powder, smoked paprika
Full Ingredients
Sausage and vegetables
- 1 lb (454 g) breakfast sausage (pork, turkey, or chicken)
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 1 bell pepper (red or green), diced (about 1 cup / 150 g)
- 1 tbsp neutral oil (if needed for a lean sausage)
Potato base
- 30 oz (850 g) frozen shredded hash browns, thawed
- 2 tbsp (28 g) unsalted butter, softened (for greasing the pan)
Egg custard
- 10 large eggs
- 2 cups (480 ml) whole milk
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
Cheese and finishing
- 3 cups (300 g) shredded cheese, divided (sharp cheddar, Monterey Jack, or a blend)
- Optional garnish: 2 tbsp sliced green onions or 2 tbsp chopped parsley
Step-by-Step Instructions
Step 1: Prep the oven and pan
Arrange a rack in the center of the oven and preheat to 375°F (190°C). Generously butter a 9 x 13-inch baking dish with 2 tbsp softened butter, making sure to coat the corners and sides (this helps the casserole release cleanly and slice neatly).
Step 2: Cook the sausage
Heat a large skillet over medium-high heat. Add the breakfast sausage and cook for 6–8 minutes, breaking it into small crumbles with a spoon, until browned and cooked through (no pink remaining).
If your sausage is very lean and starts sticking, add 1 tbsp neutral oil.
Step 3: Sauté the onion and peppers
Add the diced onion and bell pepper to the skillet with the cooked sausage. Cook for 4–5 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
Remove from the heat. If there is a lot of grease in the pan, carefully spoon off excess so the casserole doesn’t turn oily.
Step 4: Dry the hash browns and build the base layer
Place the thawed hash browns in a clean kitchen towel (or several layers of paper towels) and squeeze firmly over the sink to remove as much moisture as you can. This is the easiest way to avoid a watery casserole.
Spread the hash browns evenly in the buttered baking dish. Press lightly into an even layer.
Step 5: Add sausage mixture and cheese
Spoon the sausage, onion, and pepper mixture evenly over the hash browns.
Sprinkle 2 cups (200 g) of the shredded cheese over the sausage layer, distributing it all the way to the edges.
Step 6: Whisk the eggs and pour
In a large bowl, whisk together the 10 eggs, 2 cups whole milk, 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp smoked paprika until very well combined and slightly frothy (about 30–45 seconds).
Slowly pour the egg mixture evenly over the casserole. Pause briefly if needed so the liquid has time to settle into the layers.
Step 7: Top, bake, rest, and slice
Sprinkle the remaining 1 cup (100 g) cheese evenly over the top.
Bake uncovered at 375°F (190°C) for 45–55 minutes, until the center is set and a knife inserted near the middle comes out mostly clean. For the most reliable doneness, the center should reach 160°F (71°C) on an instant-read thermometer.
Let the casserole rest for 15 minutes before slicing. This short rest helps it firm up so you get clean, sliceable squares. Garnish with green onions or parsley if you like, then serve warm.
Pro Tips
- Squeeze the hash browns dry: Thawed potatoes can hold a surprising amount of water. Removing moisture is the key to a casserole that sets up (instead of turning soupy).
- Shred your own cheese if possible: Pre-shredded cheese contains anti-caking agents that can make melting slightly less smooth. Freshly shredded melts more evenly.
- Use the thermometer for perfect results: Pull the casserole when the center hits 160°F (71°C) for safely cooked, tender eggs that aren’t overbaked.
- Even layers = even bake: Spread each layer to the edges so the corners aren’t just eggs and the center isn’t overloaded.
- Rest before cutting: Don’t skip the 15-minute rest; it’s what makes the casserole slice neatly.
Variations
- Southwest style: Swap smoked paprika for 1 tsp chili powder, use pepper jack, and add 1 (4 oz) can diced green chiles (drained) with the sausage and peppers.
- Veggie-forward: Replace sausage with 2 cups (about 10 oz) sliced mushrooms sautéed until browned, and add 2 packed cups fresh spinach stirred in at the end to wilt.
- Spicy breakfast: Use hot breakfast sausage and add 1/4 tsp cayenne to the egg mixture, or serve with hot sauce on the side.
Storage & Make-Ahead
Refrigerate: Cool completely, then cover and refrigerate for up to 4 days. Reheat slices in the microwave (about 60–90 seconds) or in a 350°F (175°C) oven until hot (about 10–15 minutes).
Freeze: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge for best texture, then reheat.
Make-ahead (overnight): Assemble the casserole completely, cover tightly, and refrigerate for up to 12 hours. In the morning, uncover and bake at 375°F (190°C); add 5–10 minutes to the bake time since it’s going into the oven cold.
Nutrition (per serving)
Approximate per serving (1/12 of pan): 420 calories, 25 g protein, 28 g fat, 18 g carbohydrates, 2 g fiber, 3 g sugars, 860 mg sodium. Values vary by sausage and cheese brand.
