Description
A hearty and satisfying breakfast casserole perfect for feeding a crowd. This recipe combines flavorful pork sausage, bell peppers, sharp Cheddar, pepper Jack cheese, and crispy hash browns in a creamy egg mixture for a comforting, easy-to-make dish that’s sure to please. Serve it for breakfast, brunch, or any occasion that calls for a filling, flavorful meal.
Ingredients
Units
Scale
- Cooking spray
- 1 (1-lb.) pork breakfast sausage roll
- 1 (8-oz.) green bell pepper, finely chopped (about 1 cup)
- 12 large eggs
- 2 cups half-and-half
- 1 tsp. onion powder
- 2 tsp. garlic salt, divided
- 1 tsp. black pepper, divided
- 8 oz. sharp Cheddar cheese, shredded (about 2 cups)
- 8 oz. pepper Jack cheese, shredded (about 2 cups)
- 24 oz. frozen shredded hash browns (about 10 cups, from 1 [30-oz.] bag)
- 1/4 cup thinly sliced scallions (1 large scallion)
Instructions
- Cook the Sausage:
- Preheat the oven to 350°F.
- Lightly coat a 13×9-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat, add sausage, and cook, stirring often, until browned (about 7 minutes).
- Transfer to a paper towel-lined plate. Do not wipe the skillet clean.
- Cook the Bell Pepper:
- Add the chopped bell pepper to the skillet, cooking over medium heat, stirring often, until tender (about 3–4 minutes).
- Transfer to the plate with the sausage.
- Make the Egg Mixture:
- In a bowl, whisk together eggs, half-and-half, onion powder, 1 tsp of garlic salt, and 1/2 tsp of black pepper until fully combined.
- Stir in the cooked sausage, bell pepper, Cheddar cheese, and pepper Jack cheese.
- Prepare the Hash Browns:
- Toss the frozen hash browns with the remaining 1 tsp of garlic salt and 1/2 tsp of black pepper.
- Spread them evenly in the prepared baking dish.
- Assemble and Bake:
- Pour the egg mixture over the hash browns, pressing lightly to ensure the hash browns are fully submerged.
- Bake in the preheated oven for about 45 minutes, until the eggs are set in the center and the hash browns are golden brown.
- Let stand for 15–20 minutes before serving. Garnish with sliced scallions.
Notes
- Let the casserole cool for a few minutes before serving to ensure it holds its shape.
- You can prep the casserole the night before and refrigerate it to bake in the morning.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 390
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 230mg