Description
This Shredded Hashbrown Breakfast Casserole is a hearty and flavorful morning dish that combines savory ground sausage, tender sautéed vegetables, creamy eggs, and melted cheese over a crispy hashbrown base. Perfect for a family breakfast or brunch, this casserole is baked to golden perfection, offering a comforting and protein-packed start to your day.
Ingredients
Scale
Meat
- 1 pound ground sausage (mild or hot)
Vegetables
- ½ sweet onion (finely chopped)
- 1 bell pepper (red or green, finely chopped)
- 2 garlic cloves (finely minced)
Egg Mixture
- 10 large eggs
- ¼ cup milk
- 1 teaspoon salt (divided)
- 1 teaspoon Cajun seasoning (or blackened seasoning)
Other
- 20 ounces hashbrowns (shredded)
- 1 ½ cups shredded cheese (Cheddar or Monterrey Jack)
- Nonstick cooking spray
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to get it ready for baking the casserole.
- Cook Sausage: In a large skillet over medium heat, cook the ground sausage for 7-8 minutes, breaking it apart with a potato masher until it forms fine crumbles. Once cooked, remove the sausage using a spatula and drain it on a paper towel-lined plate to remove excess grease.
- Cook Vegetables: Add the chopped onion and bell pepper to the leftover sausage grease in the skillet. If you don’t have about 2 tablespoons of grease remaining, add oil to reach this amount. Sauté the vegetables for 3-4 minutes until tender. Then add the minced garlic and ¼ teaspoon salt and cook for another minute, stirring frequently.
- Whisk Eggs: While the vegetables are cooking, whisk together the eggs, milk, remaining ¾ teaspoon salt, and Cajun seasoning in a large mixing bowl until fully combined and slightly frothy.
- Layer Casserole: Spray an 8 x 10-inch baking dish with nonstick cooking spray. Spread the shredded hashbrowns evenly in a single layer on the bottom of the dish. Top the hashbrowns with the cooked sausage and sautéed vegetables. Pour the egg mixture evenly over everything, then sprinkle the shredded cheese on top.
- Cover and Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 50-55 minutes. Remove the foil during the last 20 minutes of baking to allow the cheese to brown and the casserole to set properly.
- Rest then Serve: Once baked, let the casserole rest for 5-10 minutes to allow it to firm up for easy slicing. Garnish with freshly chopped cilantro or parsley if desired, then cut into portions and serve warm.
Notes
- Using mild or hot sausage will affect the spiciness of the casserole – choose according to your preference.
- If you prefer, swap the Cajun seasoning for blackened seasoning or your favorite spice blend.
- Make sure to drain the cooked sausage well to avoid a greasy casserole.
- Allowing the casserole to rest after baking helps it set and makes slicing easier.
- You can prepare this casserole the night before and bake it fresh in the morning for a convenient breakfast solution.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
