Go Back
breakfast casserole
TahiraJaved

Breakfast Casserole Recipe

This Breakfast Casserole Recipe layers a crisp hash brown base with browned sausage, peppers, and sharp cheddar, then pours a creamy egg custard over the top. Wringing the potatoes dry and baking the dish covered for the first half keep it fluffy and never soggy. Ready in about 1 hour 35 minutes, or assembled the night before, this homemade breakfast casserole is perfect for holiday brunches and weekend mornings.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Rest Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

For the Hash Brown Base
  • 24 oz frozen shredded hash browns thawed
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp fine salt
For the Sausage Filling
  • 1 tbsp extra virgin olive oil
  • 1 lb uncooked beef or turkey breakfast sausage
  • 1 small yellow onion finely diced
  • 1 medium red bell pepper finely diced
  • 3 cloves garlic minced
For the Egg Custard
  • 10 large eggs at room temperature
  • 1 3/4 cups whole milk
  • 1/4 cup heavy cream
  • 1 tsp dry mustard powder
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 2 tbsp chopped fresh chives
For the Cheese
  • 2 cups shredded sharp cheddar
  • 1 cup shredded Monterey Jack
For Garnish
  • 2 tbsp chopped fresh chives
  • Salsa or hot sauce for serving

Equipment

  • 9 by 13 inch baking dish bakes the casserole in an even layer
  • Clean kitchen towel wrings the water out of the thawed hash browns
  • Large skillet browns the sausage and softens the vegetables
  • Large whisk blends the eggs and dairy into a smooth custard
  • Instant read thermometer confirms the center reaches 165°F
  • Aluminum foil traps steam so the top stays tender during the first bake

Method
 

  1. Heat the oven to 425°F, grease the dish, and wring the thawed hash browns very dry in a towel. The potatoes should feel fluffy and dry, with no water dripping out.
  2. Heat 1 tablespoon of oil in a large skillet over medium heat, crumble in the sausage, and cook 6 to 7 minutes, until fully cooked (160°F for beef sausage or 165°F for turkey sausage). Add the onion and pepper and cook 5 minutes, then add the garlic for 30 seconds, drain off any extra fat, and cool for 10 minutes.
  3. Whisk the eggs, milk, cream, mustard powder, salt, pepper, garlic powder, paprika, and chives for 1 minute, until smooth and slightly frothy with no streaks of yolk.
  4. Toss the hash browns with 2 tablespoons of oil and 1/2 teaspoon salt, then press them firmly into the dish. Bake at 425°F for 15 minutes, until the edges are golden, then reduce the oven to 350°F.
  5. Spread the sausage mixture over the base and sprinkle with 2 cups of the cheese blend. Pour in the custard slowly, top with the remaining cheese, and rest the dish for 10 minutes while the custard soaks in.
  6. Cover the dish with foil and bake at 350°F for 25 minutes, then uncover and bake 20 to 25 minutes more. The casserole is done when the top is puffed and golden, a knife in the center comes out clean, and the center reaches 165°F.
  7. Let the casserole rest for 10 minutes so the custard sets and the squares cut clean. Garnish with chives and serve hot with salsa.
    8. Wring the hash browns completely dry and cool the sausage filling before adding the custard; wet potatoes and a hot filling are the main causes of a soggy, rubbery casserole.

Notes

  • Shred your own cheese for a smooth melt.
  • Use whole milk and cream for a silky custard.
  • Rest the casserole for 10 minutes so the squares cut clean.
Storage: Refrigerate covered up to 4 days, or freeze baked squares up to 2 months.
QR Code linking back to recipe