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Hearty sausage and hashbrown breakfast bake with fluffy eggs, browned breakfast sausage, melted cheddar, red bell pepper, and green onions.

Hearty Breakfast Bake with Sausage and Hashbrowns

A hearty sausage and hashbrown breakfast bake loaded with fluffy eggs, melted cheddar, peppers, and onions. An easy make-ahead breakfast casserole that's perfect for weekends, holidays, and feeding a family.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 20 ounces frozen shredded hash browns thawed
  • 1 pound breakfast sausage
  • 10 large eggs
  • 1 cup whole milk
  • 2 cups shredded sharp cheddar cheese divided
  • 1 small yellow onion finely diced
  • 1 red bell pepper finely diced
  • 2 garlic cloves minced
  • 2 tablespoons unsalted butter melted, plus more for greasing
  • ½ teaspoon smoked paprika
  • ½ teaspoon freshly ground black pepper divided
  • ¼ teaspoon salt plus more to taste
  • 3 green onions thinly sliced

Method
 

  1. Thaw the hash browns and press away as much excess moisture as possible.
  2. Preheat the oven to 375°F (190°C).
  3. Grease a 9 × 13-inch baking dish with butter.
  4. Toss hash browns with melted butter, smoked paprika, a little black pepper, and a pinch of salt.
  5. Spread the potatoes loosely across the prepared baking dish.
  6. Pre-bake for 15 minutes.
  7. Meanwhile, brown the breakfast sausage in a large skillet over medium-high heat for 6–8 minutes.
  8. Drain excessive grease.
  9. Add diced onion and bell pepper and cook for 3–4 minutes.
  10. Add garlic and cook for approximately 30 seconds. Remove from heat.
  11. Whisk eggs, milk, remaining black pepper, and salt in a large bowl.
  12. Remove the potatoes from the oven.
  13. Spread the sausage and vegetables over the hash browns.
  14. Sprinkle with 1½ cups cheddar.
  15. Slowly pour the egg mixture evenly over the casserole.
  16. Top with the remaining ½ cup cheddar.
  17. Bake uncovered for 30–35 minutes.
  18. Check that the center is completely set and has reached 160°F (71°C).
  19. Rest for 10 minutes.
  20. Sprinkle lightly with sliced green onions, cut into squares, and serve.

Notes

Thaw and thoroughly dry the hash browns to prevent a watery casserole.
Pre-baking the potato layer improves its texture.
Drain excess grease after browning the sausage.
For overnight preparation, assemble and refrigerate covered. Add approximately 5–10 minutes to the baking time when starting from cold.
Leftovers can be refrigerated for 3–4 days.