Start your morning with a warm, hearty dish that brings together the rich flavors of savory sausage, crispy hashbrowns, creamy eggs, and melted cheese. This Sausage Hashbrown Breakfast Dish is a comforting meal that fills your kitchen with inviting aromas and fuels your day with satisfying nutrition.
Perfect for family breakfasts or a weekend brunch, this casserole-style dish combines simple ingredients and easy preparation to deliver a flavorful and filling breakfast everyone will love.
- Quick to prepare and bake, making it ideal for busy mornings or leisurely weekends.
- A balanced combination of protein, carbs, and fats for sustained energy through the day.
- Customizable with bell pepper colors and spices to suit your taste preferences.
- Gluten-free and adaptable for various dietary needs without sacrificing flavor.
Ingredients
- Breakfast sausage: 450 grams of Italian or sage-flavored sausage providing robust, savory meatiness to the dish.
- Frozen hashbrowns: 900 grams thawed shredded potatoes creating a crispy and hearty base layer.
- Large eggs: 8 eggs add protein and bind the ingredients together with a creamy texture.
- Whole milk: 360 milliliters to enrich the egg mixture and keep the casserole moist.
- Sharp cheddar cheese: 200 grams shredded cheese for a tangy, melty topping that enhances flavor.
- Cream cheese: 120 grams softened for smoothness and extra creaminess within the egg custard.
- Onion: 1 medium, diced to add natural sweetness and aromatic depth.
- Bell pepper: 1 chopped (any color), providing slight sweetness and vibrant color to the dish.
- Garlic: 2 cloves minced to impart fragrant and savory notes throughout.
- Salt: 1 teaspoon for seasoning to enhance all the other flavors perfectly.
- Black pepper: ½ teaspoon freshly ground for subtle heat and earthiness.
- Paprika: ½ teaspoon adds smoky warmth and a mild kick.
- Cayenne pepper: ¼ teaspoon, optional, to spice up the dish for those who like it hotter.
- Fresh chives or green onions: chopped, used as a fresh garnish adding bright zest and color.
- Sour cream: served on the side for coolness and creamy contrast to the spicy and savory casserole.
Instructions
- Preheat and prepare the baking dish
Set your oven to 175°C (350°F) and generously butter a 23 by 33 cm baking dish. This prevents sticking and allows the casserole to cook evenly with a golden crust.
- Cook the breakfast sausage
In a large skillet over medium heat, brown the sausage, breaking it into bite-sized pieces. Cooking releases flavorful fat that will be used later, and the browning adds depth and texture.
Remove the sausage with a slotted spoon, leaving 2 tablespoons of rendered fat in the pan to cook the vegetables.
- Sauté onions, peppers, and garlic
Add diced onion and chopped bell pepper to the hot fat and sauté for 4-5 minutes until softened and translucent. Stir in minced garlic during the last minute until aromatic, which builds a fragrant flavor base.
- Layer the hashbrowns and sausage mixture
Evenly spread the thawed hashbrowns in the prepared baking dish and lightly season with salt and pepper. Layer the cooked sausage and the sautéed vegetable mixture on top, ensuring a balanced distribution of flavors.
- Prepare the creamy egg mixture
Whisk together eggs, whole milk, softened cream cheese, salt, black pepper, and paprika until mostly smooth. Expect small lumps from cream cheese that will melt during baking, enriching the texture and flavor.
- Combine and top with cheese
Pour the egg custard evenly over the layered hashbrowns and sausage. Use a fork to gently press down, allowing the liquid to soak into the layers for a cohesive casserole. Sprinkle shredded sharp cheddar cheese evenly on top.
- Bake to golden perfection
Bake uncovered for 45-50 minutes until the center is fully set and the cheese develops a golden crust. The edges will slightly pull away from the dish, indicating doneness. Insert a clean knife into the center to ensure it comes out clean.
- This dish can be prepared ahead and refrigerated before baking for a convenient make-ahead breakfast.
- Omitting or changing the bell pepper allows you to adjust according to personal preference or availability.
- Leftovers store well in the refrigerator for up to 3 days and reheat perfectly for next-day mornings.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or oven to maintain texture and flavor.
Serving Suggestions
Serve warm with a dollop of sour cream and freshly chopped chives or green onions on top. Add hot sauce or salsa on the side for extra zest and a spicy boost.
- Use a good-quality sharp cheddar for a richer, more pronounced cheesy flavor that melts beautifully.
- Ensure hashbrowns are fully thawed to avoid excess water making the casserole soggy.
- Customize spices like cayenne or paprika to tweak heat levels to your liking without overwhelming the other ingredients.
FAQs
- Can I use fresh potatoes instead of frozen hashbrowns?
Yes, finely shredded fresh potatoes can be used but they should be blanched and patted dry to prevent excess moisture and sogginess.
- Is there a way to make this dish vegetarian?
Replace the sausage with a plant-based meat alternative or sautéed mushrooms and add extra seasoning to mimic the savory flavors.
- Can this dish be frozen?
It is best to freeze before baking. Assemble in a freezer-safe dish, cover tightly, and bake from frozen with added baking time.
- What milk alternatives work well?
Whole milk is preferred for creaminess, but you can substitute with almond, soy, or oat milk, noting slight flavor variations.
- How spicy is this dish with cayenne pepper?
Cayenne adds a mild heat that enhances warmth without overpowering, but you can omit it for a milder taste.
Sausage Hashbrown Breakfast Dish
Equipment
- 1 baking dish 23x33 cm, buttered
- 1 large skillet
- 1 whisk
- 1 fork
Ingredients
- 1 lb breakfast sausage Italian or sage
- 2 lb frozen hashbrowns thawed
- 8 large eggs
- 1 1/2 cups whole milk
- 7 oz sharp cheddar cheese shredded
- 4 oz cream cheese softened
- 1 medium onion diced
- 1 bell pepper chopped (any color)
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper optional
- Fresh chives or green onions chopped (for serving)
- Sour cream for serving
- Hot sauce or salsa for serving
Instructions
- Preheat the oven to 350°F (175°C) and butter a 23x33 cm baking dish.
- Brown the breakfast sausage in a large skillet over medium heat, breaking it into bite-sized pieces. Remove sausage with a slotted spoon, leaving 2 tablespoons of fat in the pan.
- Add diced onion and chopped bell pepper to the skillet with sausage drippings and sauté for 4 to 5 minutes until softened. Stir in minced garlic during the last minute.
- Spread thawed hashbrowns evenly in the prepared baking dish and season lightly with salt and pepper.
- Top hashbrowns with the cooked sausage and vegetable mixture.
- Whisk together eggs, milk, softened cream cheese, salt, black pepper, paprika, and cayenne pepper if using, until smooth.
- Pour the egg mixture evenly over the hashbrown and sausage layers. Gently press with a fork to allow liquid penetration.
- Sprinkle shredded cheddar cheese evenly on top.
- Bake uncovered for 45 to 50 minutes until the center is set and the top is golden brown. Edges should slightly pull away from the dish.
- Check doneness by inserting a clean knife in the center; it should come out clean.
- Serve garnished with fresh chives or green onions, sour cream, and hot sauce or salsa as desired.
Notes
- Customize bell pepper color or omit it if preferred.
- Add cayenne pepper for extra spiciness.
- Store leftovers in the refrigerator for up to 3 days.
