Cheesy Hashbrown Breakfast Casserole for Holiday Brunch
This Cheesy Hashbrown Breakfast Casserole is a delicious and hearty dish perfect for holiday brunch or busy mornings. It combines savory breakfast sausage, sautéed vegetables, crispy hash browns, and a rich custard of eggs, sour cream, and milk, all topped with sharp cheddar cheese and baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Casserole
- 1 pound uncooked breakfast sausage, casings removed
- 1 medium onion, diced
- 1 medium red bell pepper, cored, seeded, and diced
- 3/4 teaspoon kosher salt, divided
- 1 (20-ounce) bag frozen shredded potatoes, do not thaw
- 10 large eggs
- 1 cup sour cream
- 1 cup whole or 2% milk
- 2 tablespoons Dijon mustard
- 1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
- 1/4 teaspoon freshly ground black pepper
For Cooking
- 1 tablespoon olive oil
- Cooking spray or oil for greasing the dish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray or oil to prevent sticking.
- Cook the Sausage: In a large skillet, heat the olive oil over medium-high heat. Add the breakfast sausage and break it up with a spoon. Cook until browned and fully cooked through. Drain any excess grease to keep the casserole from being too oily.
- Sauté Vegetables: Add the diced onion and red bell pepper to the skillet with the sausage. Cook for 5 to 7 minutes until the vegetables soften. Stir in 1/4 teaspoon of kosher salt and freshly ground black pepper to season the mixture.
- Mix Egg Base: In a large bowl, whisk together the eggs, sour cream, milk, Dijon mustard, and the remaining 1/2 teaspoon of kosher salt until smooth and well combined. This creamy mixture will bind all the ingredients together.
- Assemble the Casserole: Spread the frozen shredded potatoes evenly across the bottom of the prepared baking dish. Then, layer the cooked sausage and vegetable mixture over the potatoes. Pour the egg mixture evenly over the top. Finally, sprinkle the shredded sharp cheddar cheese generously over everything.
- Bake: Bake the casserole in the preheated oven for 45 to 55 minutes, until the casserole is set in the center and the top is golden brown. You can test doneness by inserting a knife into the center; it should come out clean.
- Rest and Serve: Allow the casserole to rest for 10 minutes after removing it from the oven. This helps it set properly, making it easier to slice and serve.
Notes
- Do not thaw the frozen shredded potatoes before assembling the casserole to maintain the best texture.
- Use 2% or whole milk for a creamier custard; skim milk may result in a less rich dish.
- You can substitute breakfast sausage with turkey sausage for a leaner option.
- Make sure to drain excess grease from cooked sausage to avoid a greasy casserole.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a vegetarian version, omit sausage and add mushrooms or additional vegetables.