Sausage Hash Brown Breakfast Bake (Print-Friendly Version)

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.

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# Ingredients You’ll Need:

→ Base Ingredients

01 - 4 cups frozen hashbrowns

02 - 8 large eggs

03 - 1 cup milk

→ Fillings and Seasonings

04 - 2 cups shredded cheddar cheese

05 - 1 cup cooked breakfast sausage, crumbled

06 - 1 medium onion, chopped

07 - 1 medium bell pepper, chopped

08 - 1 teaspoon salt

09 - ½ teaspoon black pepper

# How to Make It:

01 - Heat the oven to 375°F and grease a nine-by-thirteen-inch baking dish. Confirm the sausage is fully cooked and crumbled.

02 - Measure four cups of loose frozen shredded hash browns. Break up clumps and spread them over the base.

03 - Scatter cooked sausage evenly over the potatoes. Add finely chopped onion and bell pepper.

04 - Whisk eggs, milk, salt and pepper until no streaks remain. Pour slowly across the dish so the mixture reaches all areas.

05 - 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.

06 - Cover loosely if the cheese browns too quickly. Rest five minutes before slicing and serving.

# Extra Suggestions:

01 - Use loose frozen shreds measured to four cups, not whole breakfast patties.

02 - No; the ingredient amount is one cup of cooked, crumbled sausage.

03 - Chop onion and bell pepper finely so they soften in the egg mixture.

04 - Use a thermometer in several central locations and cook the casserole to 165°F. Measure the hash browns loose rather than compressing them into the cup. Break up frozen clusters so egg can reach the spaces between the potatoes. The sausage quantity is measured after cooking and crumbling; raw sausage is not a direct replacement at assembly. Chop onion and pepper finely because large pieces may remain firm while the eggs set. Pour the egg mixture slowly across the entire dish, checking that no corner remains dry. A browned cheese surface is not proof that the center is cooked. Check the middle and another thick area with a thermometer, then rest before cutting so the portions hold together.

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