“`html
If you have ever yearned for a hearty, crowd-pleasing breakfast that’s packed with flavor and comforting textures, the Hashbrown Breakfast Casserole with Sausage, Bell Peppers, and Cheddar Recipe is your new go-to. This dish wraps tender, crispy hashbrowns with savory sausage, sweet bell peppers, and sharp cheddar cheese—all bound by a rich, fluffy egg custard. Whether for a lazy weekend brunch or a make-ahead breakfast for busy mornings, this casserole delivers warmth and satisfaction in every bite.
Ingredients You’ll Need
These ingredients are delightfully simple yet essential to create the perfect balance of comforting flavors and satisfying textures. Each component plays an important role—from the crispy hashbrowns providing a golden base, to the sausage adding savory depth, and the cheddar cheese melting into a gooey crown.
- 20 ounces shredded hash browns (thawed): Provides a crispy, golden potato foundation that soaks up all the rich flavors.
- 1 pound sausage (cooked, crumbled, and drained): Adds a savory, meaty punch that makes the casserole truly filling.
- ¼ cup finely diced onion: Brings a mild sweetness and subtle bite to balance the richness.
- ½ red bell pepper (diced): Offers sweetness and a pop of cheerful color.
- ½ green bell pepper (diced): Adds a fresh, slightly tangy crunch that contrasts beautifully.
- 2 cups shredded cheddar cheese (divided): Melts into a creamy, sharp layer that ties everything deliciously together.
- 8 eggs: Acts as the custard base, binding the casserole with a soft, fluffy texture.
- 12 ounces evaporated milk (1 can): Enriches the eggs with a creamy consistency and smooth taste.
- ½ teaspoon Italian seasoning (optional): Lends a subtle herbal depth to brighten the flavors.
- ½ teaspoon kosher salt (or to taste): Enhances every ingredient’s natural flavor.
- ¼ teaspoon black pepper: Adds just the right amount of gentle heat.
How to Make Hashbrown Breakfast Casserole with Sausage, Bell Peppers, and Cheddar Recipe
Step 1: Prep and Heat the Oven
First things first, set your oven to 350°F so it’s ready when your dish is assembled. Greasing a 9×13-inch casserole dish or spraying it well ensures your casserole will come out cleanly without any sticking—making serving a breeze.
Step 2: Cook the Sausage
In a large skillet over medium-high heat, brown the sausage until it is fully cooked and no pink remains. Breaking the sausage into small crumbles helps distribute its delicious flavor throughout the casserole. Once browned, drain the excess fat to keep the dish from being greasy but still wonderfully savory.
Step 3: Combine the Hashbrowns, Sausage, and Veggies
Into your prepared casserole dish, add the thawed hashbrowns, cooked sausage, finely diced onions, and brightly colored bell peppers. Then sprinkle 1½ cups of shredded cheddar evenly over everything. Gently stir to combine all the ingredients, making sure flavors mingle while still keeping that cozy casserole texture in every bite.
Step 4: Whisk the Egg Mixture
In a large bowl, whisk together the eggs, evaporated milk, salt, pepper, and optional Italian seasoning. This silky mixture will soak into the potatoes and sausage, transforming the casserole into a light and custardy masterpiece once baked.
Step 5: Assemble and Top Your Casserole
Pour the egg mixture evenly over the hashbrown medley in the dish. Finally, sprinkle the remaining ½ cup of shredded cheddar cheese over the top to create a bubbly, golden crust as it bakes.
Step 6: Refrigerate or Bake Immediately
If you want to prep ahead, cover the casserole and place it in the refrigerator overnight. Just remember to remove it 30 minutes before baking to take the chill off, ensuring even cooking. If time allows, you can bake it right after assembling for a warm, fresh breakfast treat.
Step 7: Bake to Perfection
Bake the casserole uncovered for about 55 to 65 minutes. You’ll know it’s done when the eggs have fully set and the top is a beautiful golden brown. The aroma alone will have everyone ready to dig in!
How to Serve Hashbrown Breakfast Casserole with Sausage, Bell Peppers, and Cheddar Recipe
Garnishes
A sprinkle of fresh chopped parsley or green onions adds a lovely burst of color and freshness against the rich casserole. A dollop of sour cream or a light drizzle of hot sauce can also add a nice contrast if you like a bit of tang or heat.
Side Dishes
This casserole pairs wonderfully with simple sides like fresh fruit salad, toasted English muffins, or crispy bacon strips. These options bring balance, offering either a light sweetness or extra savory crispiness that complements the main dish without overpowering it.
Creative Ways to Present
For a brunch gathering, serve the casserole in individual ramekins for a personal touch. You can also cut it into neat squares and arrange them on a platter with mini herb sprigs for a visually stunning presentation that invites everyone to indulge.
Make Ahead and Storage
Storing Leftovers
Leftover Hashbrown Breakfast Casserole with Sausage, Bell Peppers, and Cheddar Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. This makes it a fantastic option for quick breakfasts or snacks throughout the week.
Freezing
You can freeze the casserole either before or after baking. If freezing before baking, cover it tightly with plastic wrap and foil, then freeze for up to 2 months. When baked first, allow it to cool completely before wrapping and freezing. This flexibility makes planning ahead a breeze.
Reheating
Reheat leftovers covered in the microwave for a minute or two, or pop them in a 350°F oven until warmed through to restore that just-baked texture. Adding a little foil keeps the top from browning too much while heating evenly inside.
FAQs
Can I use different types of sausage?
Absolutely! Whether you prefer spicy Italian, mild breakfast sausage, or even turkey sausage, feel free to use what you love. The sausage flavor is a key player, so pick one that suits your taste buds.
Is it necessary to thaw the hashbrowns first?
Thawing the hashbrowns before adding them to the casserole helps to prevent excess moisture and gives you a better texture—crispy but tender once baked.
Can I make this casserole vegetarian?
Yes, simply omit the sausage and consider adding hearty vegetables like mushrooms or spinach to keep that satisfying richness without the meat.
How far in advance can I prepare this casserole?
You can assemble it up to 24 hours ahead and keep it covered in the fridge. Just bring it to room temperature before baking for best results.
What if I don’t have evaporated milk?
You can substitute regular milk or half-and-half, but evaporated milk gives the dish a nice creamy texture without making it too runny. If using regular milk, reduce it slightly to keep the custard firm.
Final Thoughts
Once you try the Hashbrown Breakfast Casserole with Sausage, Bell Peppers, and Cheddar Recipe, it’s likely to become a beloved staple in your breakfast lineup. It’s the kind of dish that feels like a warm hug on a plate—both comforting and exciting with every forkful. Gather your ingredients, prep ahead if you want, and enjoy the magic of this hearty, flavorful casserole with the ones you love.
“`
Print
Hashbrown Breakfast Casserole with Sausage, Bell Peppers, and Cheddar Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This hearty Hashbrown Breakfast Casserole is a flavorful and satisfying morning dish featuring crispy hashbrowns, savory sausage, colorful bell peppers, onions, and melted cheddar cheese all combined with a rich egg and evaporated milk custard. Perfect for a weekend brunch or to prepare ahead for busy mornings, this casserole bakes to a golden perfection, delivering a comforting, protein-packed meal that the whole family will love.
Ingredients
Hashbrown Casserole Base
- 20 ounces shredded hash browns (thawed)
- 1 pound sausage of your choice (cooked, crumbled, and drained)
- ¼ cup finely diced onion
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 2 cups shredded cheddar cheese, divided
Custard Mixture
- 8 eggs
- 12 ounces evaporated milk (1 can, or 1 â…“ cups milk)
- ½ teaspoon Italian seasoning (optional)
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon black pepper
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish or spray it with cooking spray to prevent sticking.
- Cook Sausage: Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and no pink remains. Drain excess fat and set the cooked sausage aside.
- Combine Casserole Ingredients: In the prepared casserole dish, layer thawed hashbrowns, cooked sausage, diced onion, red and green bell peppers, and 1½ cups of shredded cheddar cheese. Gently mix the ingredients evenly in the dish.
- Prepare Egg Mixture: In a large bowl, whisk together eggs, evaporated milk, kosher salt, black pepper, and Italian seasoning if using, until fully blended.
- Assemble Casserole: Pour the egg mixture evenly over the hashbrown and sausage mixture in the casserole dish. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly on top.
- Optional Refrigeration: You may cover the casserole and refrigerate overnight for convenience. If refrigerated, remove it from the fridge 30 minutes before baking.
- Bake: Bake the casserole uncovered for 55 to 65 minutes until the eggs are set and the top is a golden brown color.
Notes
- You can substitute milk for evaporated milk if preferred, though evaporated milk adds a richer texture.
- Use turkey sausage or vegetarian sausage to adjust for dietary preferences.
- Customize the vegetables by adding mushrooms or spinach for extra nutrition.
- Make sure hashbrowns are fully thawed for even cooking.
- This casserole can be made a day ahead and refrigerated before baking, making it excellent for meal prep.
