Description
A hearty and flavorful brunch casserole featuring spicy pork sausage, frozen hash browns, bell peppers, green onions, and a cheesy egg custard baked to perfection. Ideal for weekend gatherings or holiday brunches, this recipe combines savory ingredients with a creamy texture for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 11 oz frozen hash brown potatoes, thawed
- 1 1/2 lbs bulk spicy pork sausage or breakfast sausage
- 2 medium red bell peppers, chopped
- 7 medium green onions, chopped
- 2 cups shredded cheddar or Monterey Jack cheese, divided
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 6 eggs, beaten
Instructions
- Preheat the oven: Set your oven temperature to 375˚F (190˚C) to prepare for baking the casserole.
- Cook the sausage and peppers: Heat a skillet over medium heat. Add the spicy pork sausage and cook for 4 minutes, breaking it up as it cooks. Then add the chopped red bell peppers and continue cooking for another 4 minutes until the sausage is browned and peppers are softened.
- Combine with potatoes and cheese: Remove the skillet from heat. In a 9”x13” baking dish, mix the cooked sausage and peppers with the thawed hash brown potatoes. Stir in 1 cup of the shredded cheese evenly into the mixture.
- Prepare the egg custard: In a separate bowl, whisk together the whole milk, salt, pepper, garlic powder, and beaten eggs until the mixture is smooth and uniform. Stir in the chopped green onions next.
- Assemble and bake: Pour the egg mixture evenly over the potato and sausage mixture in the baking dish. Sprinkle the remaining 1 cup of cheese on top. Place the casserole in the oven and bake for 50 minutes until the cheese is melted and the eggs are fully cooked and set.
- Rest and serve: Remove from oven and let the casserole rest for a few minutes before serving. This dish can also be assembled the night before and baked fresh the next day for a convenient brunch option.
Notes
- For a milder flavor, substitute hot sausage with mild breakfast sausage or ground turkey.
- Use sharp cheddar cheese for a tangier taste or Monterey Jack for a creamier texture.
- Make ahead by assembling the casserole and refrigerating overnight; bring to room temperature before baking.
- To ensure even cooking, thaw the frozen hash browns before assembling the casserole.
- Use a 9x13 inch baking dish to accommodate the ingredients and ensure proper baking.
- Let the casserole rest for about 5-10 minutes after baking to help it set and make slicing easier.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of casserole)
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 200 mg
