Description

This hearty Sausage Hashbrown Breakfast Dish is a delicious and comforting casserole perfect for feeding a crowd. It combines savory Italian or sage breakfast sausage with crispy hashbrowns, sautéed onions and bell peppers, creamy eggs mixed with cream cheese and milk, and sharp cheddar cheese baked to golden perfection. Ideal for brunch, holiday mornings, or a weekend family breakfast, it’s flavorful, filling, and easy to prepare ahead.

Ingredients

Scale

Meat

450 g breakfast sausage (Italian or sage variety)

Vegetables

1 medium onion, diced
1 bell pepper, chopped (any color)
2 cloves garlic, minced

Starches

900 g frozen hashbrowns, thawed

Dairy

8 large eggs
360 ml whole milk
200 g sharp cheddar cheese, shredded
120 g cream cheese, softened

Seasonings

1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional)

Garnishes (for serving)

Fresh chives or green onions, chopped
Sour cream
Hot sauce or salsa

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Instructions

Preheat and Prepare Baking Dish. Preheat your oven to 175°C (347°F) and butter a 23×33 cm (9×13 inch) baking dish to prevent sticking and ensure easy cleanup.
Brown the Sausage. In a large skillet over medium heat, cook the breakfast sausage, breaking it into bite-sized pieces. Once browned, remove the sausage with a slotted spoon, leaving about 2 tablespoons of rendered fat in the pan for sautéing vegetables.
Sauté Vegetables. Add diced onion and chopped bell pepper to the skillet with the sausage drippings. Cook for 4-5 minutes until softened. Stir in minced garlic during the last minute until fragrant and aromatic.
Layer Hashbrowns and Sausage. Spread the thawed hashbrowns evenly in the prepared baking dish. Lightly season with salt and pepper. Then evenly distribute the cooked sausage and sautéed vegetables on top.
Prepare Egg Mixture. In a large bowl, whisk together the eggs, whole milk, softened cream cheese, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon paprika until smooth. It’s okay if some small lumps of cream cheese remain; they will melt during baking.
Assemble Casserole. Pour the egg mixture evenly over the hashbrowns and sausage layers. Gently press down with a fork to help the liquid penetrate the ingredients. Finally, sprinkle the shredded sharp cheddar cheese evenly on top.
Bake Until Set. Place the casserole in the preheated oven and bake uncovered for 45-50 minutes. The center should be set, and the top golden brown. The edges will slightly pull away from the baking dish. Insert a clean knife into the center to check doneness; it should come out clean.

Notes

Using thawed hashbrowns ensures even cooking without excess moisture.
Substitute turkey sausage for a leaner option.
Add cayenne pepper sparingly for a mild heat boost or omit if preferred.
Let the casserole rest for 5 minutes before serving to allow easier slicing.
Serve with sour cream, chopped chives or green onions, and hot sauce or salsa for extra flavor.
This dish can be assembled ahead and refrigerated overnight before baking.