Easy Breakfast Casserole with Sausage and Hash Browns
Ingredients
- 1 lb chicken or turkey breakfast sausage
- 1 tbsp olive oil
- 1 small onion diced
- 1 red bell pepper diced
- 4 cups frozen shredded hash browns thawed
- 2 cups shredded cheddar cheese divided
- 10 large eggs
- 1 cup whole milk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 2 green onions sliced, for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Cook the sausage for 7 to 8 minutes, breaking it up, until browned and cooked through.
- Add the onion and bell pepper and cook for 4 minutes, until softened. Drain any excess fat.
- Pat the hash browns dry and spread them in the dish. Top with the sausage mixture and 1 cup of cheddar.
- Whisk the eggs, milk, salt, pepper, garlic powder, and smoked paprika. Pour evenly over the casserole and top with the remaining cheese.
- Bake uncovered for 40 to 45 minutes, until the center is set and a knife comes out clean.
- Rest for 10 minutes, sprinkle with green onions, and serve warm.
Notes
- Make ahead: Assemble, cover, and refrigerate overnight. Let it sit out for 20 minutes, then add 5 to 10 minutes to the bake time.
- Doneness: The center should reach 160°F on an instant-read thermometer.
- Leftovers: Keep covered in the fridge for up to 4 days.