Ingredients
Main Ingredients
- 1 pound ground breakfast sausage, such as Jimmy Dean
- ½ small yellow onion, finely diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 28 oz. shredded hash browns, thawed and patted dry
- 4 tablespoons butter, melted
- 2 cups cheddar cheese, divided in half
- 12 large eggs
- 1 cup sour cream
- ¾ cup milk
- 1 teaspoon hot sauce
Seasonings
- ½ teaspoon mustard powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon ground sage
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven and prepare ingredients: Position your oven rack in the middle and preheat the oven to 350°F (175°C). This ensures even baking of the casserole.
- Cook sausage and vegetables: In a skillet over medium-high heat, cook and crumble 1 pound of breakfast sausage until browned and cooked through. Add diced yellow onion, red bell pepper, and green bell pepper during the last 3 minutes of cooking. Drain the excess grease, then set the cooked sausage and vegetable mixture aside.
- Mix the eggs and dairy: In a medium bowl, crack and beat 12 large eggs until just combined. Stir in 1 cup sour cream, ¾ cup milk, 1 teaspoon hot sauce, and all seasonings (½ teaspoon mustard powder, ¼ teaspoon dried oregano, ¼ teaspoon dried thyme, ¼ teaspoon ground sage, ½ teaspoon salt, ¼ teaspoon pepper) until well incorporated.
- Layer the casserole: Grease a 9 x 13-inch casserole dish lightly. Spread 28 oz. of thawed, patted-dry shredded hash browns evenly in the dish. Drizzle with 4 tablespoons melted butter and toss gently to coat.
- Add cheese and meat layer: Sprinkle 1 cup of shredded cheddar cheese over the hash browns. Then spread the cooked sausage, onions, and peppers evenly over the cheese layer.
- Pour egg mixture and top with cheese: Carefully pour the egg and dairy mixture over the layers in the dish. Finish by sprinkling the remaining 1 cup of cheddar cheese evenly on top.
- Bake the casserole: Place the casserole uncovered in the preheated oven and bake for about 50 minutes. Check every 5 minutes after 45 minutes; it’s done when the edges are lightly browned and the center is nearly set. Keep in mind it will continue to set as it rests.
- Rest and serve: Remove the casserole from the oven and let it rest for 10 minutes before slicing and serving. This allows it to firm up, making it easier to cut and enhancing flavors.
Notes
- For best texture, make sure to thaw and thoroughly pat dry the hash browns to avoid excess liquid in the casserole.
- You can assemble the casserole the night before, cover it tightly, and refrigerate. Bake it the next morning for a quick and easy breakfast.
- Feel free to substitute the breakfast sausage with cooked bacon or turkey sausage for variation.
- Add other vegetables like mushrooms or spinach for added nutrition and flavor.
- If you prefer a spicier dish, increase the hot sauce or add diced jalapeños to the vegetable mix.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
