Description
This hearty Sausage Hashbrown Breakfast Dish combines savory breakfast sausage, crispy hashbrowns, and a creamy cheesy egg mixture baked to golden perfection. Flavored with onions, bell peppers, and spices, it makes a satisfying breakfast or brunch that feeds a crowd with ease.
Ingredients
Scale
Meat
- 450 g breakfast sausage (Italian or sage variety)
Vegetables
- 900 g frozen hashbrowns, thawed
- 1 medium onion, diced
- 1 bell pepper, chopped (any color)
- 2 cloves garlic, minced
Dairy & Eggs
- 8 large eggs
- 360 ml whole milk
- 200 g sharp cheddar cheese, shredded
- 120 g cream cheese, softened
Spices & Seasonings
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
Garnishes (optional)
- Fresh chives or green onions, chopped (for serving)
- Sour cream (for serving)
- Hot sauce or salsa (for serving)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 175°C (350°F) and butter a 23×33 cm (9×13 inch) baking dish to prevent sticking.
- Cook Sausage: In a large skillet over medium heat, brown the breakfast sausage, breaking it into bite-sized pieces as it cooks. Once browned, remove the sausage with a slotted spoon, leaving about 2 tablespoons of the rendered fat in the skillet.
- Sauté Vegetables: Add the diced onion and chopped bell pepper to the skillet with the sausage drippings. Sauté for 4-5 minutes until the vegetables soften. Stir in the minced garlic during the final minute until fragrant and aromatic.
- Assemble Hashbrowns and Sausage Layer: Evenly spread the thawed hashbrowns in the prepared baking dish. Lightly season them with salt and pepper. Top the hashbrowns with the cooked sausage and sautéed vegetable mixture.
- Prepare Egg Mixture: In a bowl, whisk together the eggs, whole milk, softened cream cheese, salt, black pepper, and paprika until smooth. It’s fine if there are small lumps of cream cheese; they will melt during baking.
- Combine and Add Cheese: Pour the egg mixture evenly over the hashbrowns, sausage, and vegetables. Gently press with a fork to help the liquid penetrate the layers. Sprinkle the shredded sharp cheddar cheese evenly on top.
- Bake: Bake the casserole uncovered for 45-50 minutes until the center is set and the top is golden brown. The edges will start to pull away from the baking dish. Use a clean knife inserted into the center to check for doneness; it should come out clean.
Notes
- You can substitute the breakfast sausage with turkey sausage or a plant-based sausage to customize your dish.
- If you prefer spicier flavors, increase the cayenne pepper or add hot sauce to the egg mixture.
- Make sure to thaw the hashbrowns completely to ensure even cooking.
- This dish can be prepared the night before and baked fresh in the morning for convenience.
- Leftovers keep well for 2-3 days refrigerated and reheat nicely in the oven or microwave.
