Sausage Hashbrown Breakfast Casserole Recipe
Sausage Hashbrown Breakfast Casserole Recipe - All your breakfast favorites baked in one pan! Can be made the night before and is perfect for a crowd.
Servings: 12
Calories: 500kcal
Ingredients
- 2 pounds ground pork breakfast sausage
- 1 cup bell pepper we use red and/or yellow
- 1 cup green onions diced (about 5-6)
- 10 large eggs
- 1 cup half and half
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground mustard
- 5 cups frozen hash browns shredded (thawed and drained)
- 3 cups pepper jack cheese shredded (divided)
Instructions
- Preheat the oven to 350 degrees. Grease a 9x13 baking dish, set aside.
- Cook the sausage and bell peppers until the meat is cooked through and the peppers are softened.2 pounds ground pork breakfast sausage, 1 cup bell pepper
- Add the green onions, mix and remove to a paper towel-lined plate.1 cup green onions
- In a large bowl whisk the eggs, half and half, salt, pepper, and ground mustard. Add in the hash browns, 2 cups pepper jack cheese, and sausage mixture.10 large eggs, 1 cup half and half, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon ground mustard, 5 cups frozen hash browns, 3 cups pepper jack cheese
- Transfer to baking dish and sprinkle the remaining 1 cup of cheese evenly over the top.
- Bake at 350 degrees for 55-60 minutes.
- Or cover and refrigerate overnight. The next morning remove the baking dish from the refrigerator at least 1 hour before baking, follow baking instructions.
Notes
To Make Ahead - You can bake the sausage and hashbrown casserole right away or cover tightly and refrigerate it overnight. The next morning remove the baking dish from the refrigerator at least 30 minutes up to 1 hour before baking and follow the baking instructions.
Storing - Leftovers will keep in the fridge for 3-4 days. Reheat in the microwave or oven.
Freezing - Wrap individual servings tightly in plastic wrap or aluminum foil, and freeze in an air-tight container or freezer bag.
Or freeze the prepared unbaked casserole tightly wrapped in plastic wrap and then in aluminum foil for up to 3 months. Defrost in the refrigerator overnight, remove from the refrigerator for at least 30 minutes before baking and then bake as instructed.
Nutrition
Calories: 500kcal | Carbohydrates: 18g | Protein: 26g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 242mg | Sodium: 915mg | Potassium: 593mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1042IU | Vitamin C: 25mg | Calcium: 278mg | Iron: 3mg