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Frozen shredded hash browns form the base of this egg, sausage and cheddar casserole. The sausage must already be cooked before assembly. Check the center temperature rather than relying on a browned cheese topping.
Use loose frozen shreds measured to four cups, not whole breakfast patties. Break apart frozen clumps so the egg mixture can reach the base evenly. Do not compress them into a dense block.
Ingredient amounts and preparation
- Set out: 4 cups frozen hashbrowns
- Set out: 8 large eggs
- Set out: 1 cup milk
- Set out: 2 cups shredded cheddar cheese; 1 cup cooked breakfast sausage, crumbled
- Set out: 1 medium onion, chopped
- Set out: 1 medium bell pepper, chopped
- Set out: 1 teaspoon salt; ½ teaspoon black pepper
Cooking sequence and doneness
- Stage 1
- Heat the oven to 375°F and grease a nine-by-thirteen-inch baking dish. Confirm the sausage is fully cooked and crumbled.
- Stage 2
- Measure four cups of loose frozen shredded hash browns. Break up clumps and spread them over the base.
- Stage 3
- Scatter cooked sausage evenly over the potatoes. Add finely chopped onion and bell pepper.
- Stage 4
- Whisk eggs, milk, salt and pepper until no streaks remain. Pour slowly across the dish so the mixture reaches all areas.
- Stage 5
- Scatter cheddar over the top. Bake about forty-five to sixty minutes, continuing until the center is set and reaches 165°F in several places.
- Stage 6
- Cover loosely if the cheese browns too quickly. Rest five minutes before slicing and serving.
No; the ingredient amount is one cup of cooked, crumbled sausage. Cook it separately according to its meat type and drain before measuring. The casserole method is not a substitute for that preparation.
How small should vegetables be?
Chop onion and bell pepper finely so they soften in the egg mixture. Large raw chunks can stay firm after the eggs set. Distribute them evenly with the cooked sausage. Use a thermometer in several central locations and cook the casserole to 165°F. The middle should be set rather than wet or moving in liquid waves. Cover loosely if the top browns before the center finishes.
Can it be sliced immediately?
Rest about five minutes before dividing so the egg layer settles. Use a broad spatula to lift through the potato base. Refrigerate leftovers promptly in shallow portions.
Storage and serving later
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable.
Related recipe choices
For another complete recipe, see Old-School Cheese and Onion Pie or Muffin-Pan Pecan Pies with Brown Sugar Crusts. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. USDA’s temperature guidance specifies 165°F when reheating leftovers. Thermometer placement guidance explains checking the thick center rather than relying on surface color.
Common Questions About This Recipe
- Which hash browns are intended?
Use loose frozen shreds measured to four cups, not whole breakfast patties. Break apart frozen clumps so the egg mixture can reach the base evenly.
- Can raw sausage go directly in?
No; the ingredient amount is one cup of cooked, crumbled sausage. Cook it separately according to its meat type and drain before measuring.
- How small should vegetables be?
Chop onion and bell pepper finely so they soften in the egg mixture. Large raw chunks can stay firm after the eggs set.
- How is the center checked?
Use a thermometer in several central locations and cook the casserole to 165°F. The middle should be set rather than wet or moving in liquid waves.
- Can it be sliced immediately?
Rest about five minutes before dividing so the egg layer settles. Use a broad spatula to lift through the potato base.
- Has this recipe been kitchen-tested?
No. This is a research-based editorial revision.