Sausage and Hash Brown Breakfast Bake (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 pound breakfast sausage
03 -
1 medium onion, diced
04 -
1 medium bell pepper, diced (any color or a mix)
05 -
2 pounds (32 ounces) frozen hash browns, thawed
06 -
10 large eggs
07 -
1 cup whole milk
08 -
1 cup sour cream or cottage cheese
09 -
2 tablespoons Dijon mustard
10 -
1 teaspoon garlic powder
11 -
1 teaspoon onion powder
12 -
1⁄2 teaspoon smoked paprika
13 -
salt and pepper, to taste
14 -
2 cups shredded cheddar cheese, divided
15 -
1 cup shredded Monterey Jack cheese
→ Optional Toppings
16 -
chopped green onions
17 -
crumbled cooked bacon
18 -
sour cream or hot sauce
# Let's Cook!:
01 -
Preheat the oven to 375 degrees Fahrenheit (190°C). Grease a 9×13-inch baking dish with cooking spray or butter
02 -
Warm the oil in a large skillet over medium heat. Cook the breakfast sausage, onion, and bell peppers for 5-8 minutes or until the meat is browned and fully cooked. Break it into crumbles with a wooden spoon as it cooks
03 -
Remove from the heat, add the hash browns, and mix until well combined. Transfer to the baking dish and spread into an even layer
04 -
In a large mixing bowl, whisk the eggs, milk, sour cream, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Add 1 cup of cheddar and all of the Monterey Jack cheese. Stir everything until the ingredients are evenly distributed
05 -
Pour the mixture into the prepared baking dish over the meat and hash browns
06 -
Bake uncovered for 35-40 minutes. Sprinkle the remaining cheese over the top and bake for another 5-10 minutes or until the cheese is melted and bubbly
07 -
Let the casserole rest for 5-10 minutes before serving hot with optional toppings
# Cook's Notes:
01 -
Can use cottage cheese instead of sour cream
02 -
Allow to rest before serving for best texture
03 -
Customize with your favorite toppings