Breakfast Sausage Casserole
User Reviews
4.9
Breakfast Sausage Casserole
Description
This casserole begins with spreading frozen hash browns mixed with melted butter, salt, and pepper in a 9x13-inch pan, baked until tender and lightly browned. While potatoes bake, breakfast sausage is cooked with finely chopped green and red peppers and diced onion, though the vegetables can be omitted if preferred. After browning and draining excess fat, the sausage mixture is layered over the potatoes, followed by shredded Monterey Jack and sharp cheddar cheese. A custard made from whisked eggs, half-and-half (or cream, evaporated milk, or milk), seasoned salt, kosher salt, black pepper, and optional mustard powder is poured over the layers. Baking at 350°F until set yields a savory egg bake with melted cheese and well-seasoned sausage. The casserole is suitable for serving for breakfast, brunch, or anytime a filling egg dish is desired.
The recipe includes an overnight option where the casserole is assembled through step 11, then covered and refrigerated overnight. Before baking the next morning, bring the casserole to room temperature briefly and bake at 350°F until browned and set. Using higher fat content dairy in the custard enriches the casserole’s flavor and texture.
Ingredients
- 1/2 cup butter (1 stick)
- 1 (30-oz) package potato diced is ok, not my fav, shredded hash brown
- salt
- black pepper
- 1 pound breakfast sausage bulk
- 1/2 green pepper chopped
- 1/2 red pepper chopped
- 1/2 small onion diced
- 1 & 1/2 cups Monterey jack cheese packed, shredded
- 1 & 1/2 cups cheddar cheese packed, shredded sharp
- 8 large egg
- 1 & 1/3 cups half and half cream, evaporated milk, or whole milk*
- 1 teaspoon seasoned salt
- 1/2 teaspoon kosher salt 1/4 teaspoon if using table salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon mustard powder optional, dry
Instructions
- Preheat the oven to 400 degrees F.
- Make the potato layer.Add a 30 ounce package of frozen (shredded is best, diced is ok) hash browns to a 9x13 inch dish. You don't have to thaw them first. Spread them out evenly.
- Melt 1/2 cup butter in a small bowl in the microwave and pour the butter over the hash browns. Mix it together so the potatoes get coated. Sprinkle with salt and pepper.
- Place the pan in the oven and bake at 400 for 30-35 minutes, until the potatoes are mostly cooked and some are starting to lightly brown. Remove from the oven. Lower the oven temperature to 350.
- Prepare the sausage layer. Meanwhile, chop up 1/2 a green pepper and 1/2 a red pepper. Chop half of a small onion (no more than 3/4 cup or less). Make sure all the veggies are chopped small. (If you want, you can skip all the vegetables entirely! No need to make any adjustments.)
- Add 1 pound breakfast sausage (I used Jimmy Dean Regular, the bulk kind) and all the veggies to a skillet set over medium high heat. Break up the sausage and saute for 5-7 minutes, until the sausage is browned and the onion is getting soft. Drain the grease if there is any.
- Add the cooked sausage mixture on top of the baked hash browns. You can spread it out so that it is a layer on top of the potatoes, or you can stir it in so everything is evenly distributed. (I like to stir.)
- Add cheese. Sprinkle 1 and 1/2 cups Monterey Jack and 1 and 1/2 cups cheddar cheese over the top.
- Make the egg mixture. In a large bowl or stand mixer (or you can use a blender!), use a whisk to stir together 8 eggs, 1 and 1/3 cups half and half,* 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/4 teaspoon dry mustard.
- Pour the egg mixture over the casserole, making sure to distribute evenly. (See notes for overnight instructions!)
- Bake at 350 (remember to lower the oven temperature) for about 35-45 minutes, until the edges are browned and bubbly, and the center doesn't jiggle a lot when you shake the pan.
- Take out of the oven and let set for 5 minutes before serving.
- Store leftovers in the fridge. They will keep for about 5 days.
- This recipe is great for freezing! I like to freeze individual portions of the baked casserole so that I can pop them out one at a time and microwave for a lovely mid morning breakfast of casserole champions.
Notes
- You can refrigerate the casserole overnight after pouring the egg mixture; bake it the next morning at 350°F for 40-45 minutes until edges are browned and center is set.
- Use half-and-half, cream, evaporated milk, or whole milk in the egg mixture; higher fat content results in a richer casserole.
- Vegetables are optional; omit them without altering cooking times significantly.
- The casserole serves well for breakfasts or brunches as a substantial dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 18g | 6% |
| Protein | 20g | 40% |
| Fat | 35g | 54% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 236mg | 79% |
| Potassium | 466mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1142IU | 23% |
| Vitamin C | 20mg | 22% |
| Calcium | 321mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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