Cheesy Hash Brown Breakfast Casserole

Cheesy Hash Brown Breakfast Casserole, a perfect dish for your next holiday brunch. This non-vegetarian American classic features crispy hash brown patties layered with a savory sausage and pepper mixture, enveloped in a creamy, cheesy custard. With potential allergens including dairy and eggs, this recipe is rich in protein and flavor, making it a satisfying start to your day.

Versatile and filling, it’s ideal for serving at gatherings or meal prepping for busy mornings. Easily accessible through EasyChef Pro, you can create a shopping list for the lowest cost per serving. Get ready to impress your guests with this hearty casserole!

Recipe Collection: Breakfast

Serving Size: 8

Cooking Time: 165 minutes

Overview

This hash brown lasagna casserole is a decadent and delicious dish perfect for a holiday brunch. The crispy hash brown patties and fluffy, cheesy custard create a delightful combination of textures and flavors. The sausage mixture can be prepared in advance, making it a convenient option for entertaining.

Diet Type

Non-Vegetarian

Allergies

Dairy, Eggs

Cuisine

American

Ingredients

• 1 Tablespoon (tbsp) olive oil
• 1 Pound (lb) pork sausage
• 0.75 Cups red bell pepper, minced
• 0.75 Cups green bell pepper, minced
• 4 Scallions, sliced
• 9 Large eggs, whisked
• 3 Cups half-and-half
• 2 Teaspoons (tsp) hot sauce
• 1 Teaspoon (tsp) kosher salt
• 1 Teaspoon (tsp) onion powder
• 1 Teaspoon (tsp) garlic powder
• 0.5 Teaspoon (tsp) black pepper
• Cooking spray
• 24 Hash brown patties
• 8 Ounces (oz) extra-sharp Cheddar cheese, shredded
• 7.5 Ounces (oz) pepper Jack cheese, sliced

Steps

1. Preheat the oven to 325°F (165°C).
2. Heat olive oil in a large nonstick skillet over medium heat. Add sausage and cook, stirring to crumble, until browned and mostly cooked through, about 5 minutes.
3. Add red and green bell peppers and the light green parts of the scallions to the skillet. Cook, stirring occasionally, until the sausage is no longer pink and the vegetables are mostly tender, about 4 minutes. Remove from heat and set aside to cool slightly.
4. In a large bowl, whisk together eggs, half-and-half, hot sauce, kosher salt, onion powder, garlic powder, and black pepper.
5. Grease a 9x13-inch baking dish with cooking spray.
6. Layer 8 hash brown patties evenly on the bottom of the greased dish. Sprinkle evenly with 1.5 cups of the sausage mixture. Sprinkle 1 cup of Cheddar cheese evenly over the top, and layer with 5 slices of pepper Jack cheese. Repeat the layering process once more, ending with a final layer of hash browns.
7. Pour the egg custard over the top layer of hash browns and into the dish. Cover the baking dish with foil.
8. Bake in the preheated oven, covered, for about 1 hour and 20 minutes, until the sides are mostly set.
9. Uncover and continue to bake for an additional 40 minutes, until the top layer of hash browns is golden brown and the custard is set.
10. Let the casserole stand for 15 minutes before serving.
11. Sprinkle with the dark green parts of the scallions before serving. Enjoy!