Name: Sausage Egg Hashbrown Casserole: The Ultimate Breakfast Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 12 servings
Ingredients: 1 pound breakfast sausage, cooked and crumbled; 1 (30 ounce) package frozen shredded hash browns, thawed; 1 medium onion, chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 12 large eggs; 1 cup milk; 1/2 cup heavy cream; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 2 cups shredded cheddar cheese, divided; 1 cup shredded Monterey Jack cheese, divided; 2 tablespoons butter, melted; Optional: Hot sauce, for serving

Sausage egg hashbrown casserole: the ultimate breakfast indulgence that will have everyone rushing to the table! Imagine waking up to the irresistible aroma of savory sausage mingling with fluffy eggs and crispy hashbrowns, all baked to golden perfection. This isn't just breakfast; it's a celebration of comfort food that's surprisingly easy to prepare.

While the exact origins of sausage egg hashbrown casserole are a bit hazy, its roots are firmly planted in the American tradition of hearty, family-style breakfasts. Casseroles, in general, have long been a staple in American households, offering a convenient and satisfying way to feed a crowd. This particular combination likely evolved from the desire to combine classic breakfast elements into one cohesive and delicious dish.

What makes this casserole so universally loved? It's the perfect marriage of textures and flavors. The creamy eggs provide a smooth and comforting base, while the sausage adds a savory depth that's simply irresistible. And let's not forget the hashbrowns! Their crispy exterior and soft interior create a delightful contrast that keeps you coming back for more. Plus, it's incredibly convenient. You can assemble it the night before and simply pop it in the oven in the morning, making it ideal for busy weekdays or lazy weekend brunches. Trust me, once you try this, it will become a family favorite!

Ingredients:

1 pound breakfast sausage, cooked and crumbled
1 (30 ounce) package frozen shredded hash browns, thawed
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
12 large eggs
1 cup milk
1/2 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 cups shredded cheddar cheese, divided
1 cup shredded Monterey Jack cheese, divided
2 tablespoons butter, melted
Optional: Hot sauce, for serving

Preparing the Sausage and Vegetables:

First, let's get the sausage cooked. If you haven't already, cook your breakfast sausage in a large skillet over medium heat. Break it up with a spoon as it cooks until it's fully browned and no longer pink. Drain off any excess grease. Set the cooked sausage aside in a bowl.
Now, for the veggies! In the same skillet (wipe it out if needed), melt the butter over medium heat. Add the chopped onion, green bell pepper, and red bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want them to be tender but not mushy.
Once the vegetables are cooked, add the thawed hash browns to the skillet. Stir everything together well, making sure the hash browns are evenly distributed with the vegetables. Cook for another 5-7 minutes, stirring occasionally, until the hash browns are slightly browned and heated through.
Add the cooked sausage back into the skillet with the hash brown and vegetable mixture. Stir everything together to combine all the flavors. This is where the magic starts to happen!

Making the Egg Mixture:

In a large bowl, crack all 12 eggs. Add the milk, heavy cream, salt, pepper, garlic powder, and onion powder. Whisk everything together vigorously until the mixture is smooth and well combined. You want to make sure there are no streaks of egg yolk or white.
Now, add 1 cup of the shredded cheddar cheese and 1/2 cup of the shredded Monterey Jack cheese to the egg mixture. Stir gently to incorporate the cheese. This will add a lovely cheesy flavor and texture to the casserole.

Assembling the Casserole:

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray or butter. This will prevent the casserole from sticking to the dish and make it easier to serve.
Pour the sausage, hash brown, and vegetable mixture into the prepared baking dish. Spread it out evenly so that it covers the entire bottom of the dish.
Pour the egg mixture over the sausage and hash brown mixture. Make sure the egg mixture is evenly distributed so that it covers all of the ingredients. You might need to gently shake the dish to help the egg mixture settle.
Sprinkle the remaining 1 cup of shredded cheddar cheese and 1/2 cup of shredded Monterey Jack cheese evenly over the top of the casserole. This will create a delicious, cheesy crust.

Baking the Casserole:

Place the baking dish in the preheated oven and bake for 45-55 minutes, or until the casserole is set and the top is golden brown. The center should be firm to the touch, and a knife inserted into the center should come out clean.
If the top of the casserole starts to brown too quickly, you can loosely cover it with aluminum foil for the last 15-20 minutes of baking. This will prevent it from burning.
Once the casserole is done, remove it from the oven and let it cool for at least 10-15 minutes before serving. This will allow the casserole to set up a bit and make it easier to cut and serve.

Serving and Enjoying:

Cut the casserole into squares and serve warm.
Optional: Serve with hot sauce for an extra kick. A dollop of sour cream or a sprinkle of fresh chives would also be delicious.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Tips and Variations:

Spice it up: Add a pinch of red pepper flakes to the egg mixture for a little heat. You could also use spicy sausage instead of regular breakfast sausage.
Add more vegetables: Feel free to add other vegetables to the casserole, such as mushrooms, spinach, or diced tomatoes.
Use different cheeses: Experiment with different types of cheese, such as pepper jack, Gruyere, or Swiss.
Make it ahead: You can assemble the casserole the night before and store it in the refrigerator. Add about 15-20 minutes to the baking time if baking from cold.
Make it vegetarian: Omit the sausage and add more vegetables, such as broccoli, cauliflower, or zucchini. You can also add a can of drained and rinsed black beans for extra protein.
Make it gluten-free: This recipe is naturally gluten-free as long as you use gluten-free sausage.
Freezing Instructions: After baking, let the casserole cool completely. Cut into individual portions and wrap tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until warmed through.

Nutritional Information (approximate, per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

Calories: 450-550
Protein: 25-35g
Fat: 30-40g
Carbohydrates: 20-30g

Why This Recipe Works:

This sausage egg hashbrown casserole is a crowd-pleaser for several reasons. First, it's incredibly easy to make. The steps are straightforward, and you don't need any fancy cooking skills. Second, it's packed with flavor. The combination of savory sausage, tender vegetables, cheesy goodness, and a perfectly seasoned egg mixture is simply irresistible. Third, it's versatile. You can easily customize the recipe to suit your preferences and dietary needs. Finally, it's a great make-ahead dish, which makes it perfect for busy mornings or potlucks.

Troubleshooting:

Casserole is too watery: Make sure to thaw the hash browns completely and drain off any excess liquid before adding them to the skillet. Also, don't overcook the vegetables, as they will release moisture as they bake.
Casserole is too dry: Add a little more milk or heavy cream to the egg mixture. You can also add a layer of sour cream or cream cheese to the top of the casserole before baking.
Casserole is browning too quickly: Loosely cover the casserole with aluminum foil for the last 15-20 minutes of baking.
Casserole is not cooked through: Bake the casserole for a longer period of time, checking it every 10 minutes until it is set.

Conclusion:

This sausage egg hashbrown casserole isn't just another breakfast dish; it's a guaranteed crowd-pleaser that will become a staple in your brunch rotation. From the savory sausage and fluffy eggs to the crispy, golden-brown hashbrowns, every bite is an explosion of flavor and texture. It's the kind of comfort food that warms you from the inside out, perfect for lazy weekend mornings, holiday gatherings, or even a simple weeknight dinner. But what truly sets this casserole apart is its versatility. Feel free to experiment with different types of sausage – spicy Italian for a kick, maple sausage for a touch of sweetness, or even a plant-based option for a vegetarian twist. You can also customize the cheese to your liking. Cheddar is a classic choice, but Monterey Jack, Gruyere, or even a sprinkle of Parmesan would be equally delicious. Looking for serving suggestions? A dollop of sour cream or Greek yogurt adds a tangy coolness that complements the richness of the casserole. Freshly chopped chives or green onions provide a pop of color and a subtle oniony flavor. And for those who like a little heat, a drizzle of hot sauce or a sprinkle of red pepper flakes will take it to the next level. Beyond the basic recipe, there are endless variations you can explore. Add some chopped bell peppers, onions, or mushrooms for extra vegetables. Stir in some cooked bacon or ham for even more meaty goodness. Or, for a Southwestern-inspired twist, add some black beans, corn, and a can of diced tomatoes with green chilies. This sausage egg hashbrown casserole is also incredibly convenient. You can assemble it the night before and bake it in the morning, making it perfect for busy schedules. Leftovers (if there are any!) reheat beautifully, so you can enjoy it for breakfast, lunch, or dinner throughout the week. I know you're going to love this recipe as much as I do. It's simple, satisfying, and endlessly customizable. It's the perfect way to start your day, impress your guests, or simply treat yourself to a delicious and comforting meal. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I'm confident that this sausage egg hashbrown casserole will become a family favorite in no time. And most importantly, I want to hear about your experience! Did you try any variations? What were your favorite toppings? Share your photos and stories in the comments below. I can't wait to see what you create! Happy cooking!