Name: Cheesy Hashbrown Breakfast Casserole-Easy Meal
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Yield: 8 servings
Ingredients: 1 pound beef sausage, casings removed; 1 cup chopped yellow onion; 1/2 cup chopped green bell pepper; 1/2 cup chopped red bell pepper; 8 ounces cream cheese, softened; 1/2 cup milk; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon paprika; 2 pounds frozen shredded hash browns, thawed; 8 large eggs; 2 cups shredded cheddar cheese (divided); 1/2 cup sour cream

Hashbrown Breakfast Casserole is the ultimate comfort food, a dish that embodies lazy weekend mornings and the joy of sharing a delicious meal with loved ones. It’s the kind of recipe that instantly brings a smile to your face, promising a symphony of flavors and textures in every single bite. People adore this Hashbrown Breakfast Casserole not just for its incredible taste, but for its sheer versatility and its ability to make any breakfast feel like a special occasion. Imagin extracte fluffy, golden hash browns baked to crispy perfection, mingled with savory sausage, creamy cheese, and a rich, egg-based custard. What truly sets this particular Hashbrown Breakfast Casserole apart is the perfect balance of ingredients, creating a harmonious bite that’s both hearty and satisfying without being heavy. It’s a crowd-pleaser that’s surprisingly easy to assemble, making it ideal for busy families or for hosting brunch without breaking a sweat.

Ingredients:

1 pound breakfast sausage, casings removed
1 cup chopped yellow onion (about 1/2 medium onion)
1/2 cup chopped green bell pepper (about 1/2 medium pepper)
1/2 cup chopped red bell pepper (about 1/2 medium pepper)
8 ounces cream cheese, softened
1/2 cup milk (whole milk is recommended for creaminess)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
2 pounds frozen shredded hash browns, thawed
8 large eggs
2 cups shredded cheddar cheese (divided)
1/2 cup sour cream

Cooking Instructions

Step 1: Brown the Sausage and Sauté the Vegetables

The first step in creating our delicious Hashbrown Breakfast Casserole is to get a good flavor base going. Grab a large skillet and place it over medium-high heat. Add your pound of breakfast sausage, making sure to break it up into smaller pieces with a spoon or spatula as it begin extracts to cook. We want to get this sausage nice and browned, which will render out some of that delicious fat and create a wonderfully savory foundation for our casserole. Once the sausage is fully cooked and no pink remains, carefully drain off most of the excess grease, leaving just a tablespoon or two in the pan. This is important for the texture of the final dish – too much grease can make it soggy.

Now, it’s time to add your aromatics. Toss in the chopped yellow onion, green bell pepper, and red bell pepper. Stir them into the sausage drippings and continue to cook for about 5-7 minutes, or until the vegetables have softened and the onions are becoming translucent. You’re looking for a tender-crisp texture here, not mushy. The colorful peppers will add not only visual appeal but also a subtle sweetness and a bit of crunch. Once the vegetables are softened, remove the skillet from the heat. This pre-cooking step ensures that the vegetables will be perfectly tender in the finished casserole and won’t release too much moisture, which could affect the set of the eggs.

Step 2: Prepare the Creamy Cheese Mixture

While the sausage and vegetable mixture is cooling slightly, we’ll work on the creamy component that binds our Hashbrown Breakfast Casserole together. In a large mixing bowl, combine the softened cream cheese, milk, salt, black pepper, garlic powder, onion powder, and paprika. Using an electric mixer on medium speed, or a sturdy whisk and some elbow grease, beat these ingredients together until they are smooth and well combined. It’s crucial that the cream cheese is softened; this will prevent lumps and ensure a velvety smooth sauce. If your cream cheese is still a bit firm, you can pop it in the microwave for 15-20 second intervals, stirring in between, until it’s spreadable. Taste this mixture and adjust seasonings if needed – a little extra salt or pepper can make a big difference!

Once the cream cheese mixture is smooth, we’ll add the cooked sausage and vegetable mixture to it. Gently fold the sausage and vegetable mixture into the cream cheese base. Make sure everything is evenly distributed. This step is about creating a flavorful, rich sauce that will coat the hash browns and give the casserole its signature creamy texture. Don’t overmix at this stage; we just want everything incorporated.

Step 3: Incorporate the Hash Browns and Eggs

Now it’s time for the star of our Hashbrown Breakfast Casserole – the hash browns! Make sure your thawed shredded hash browns are well-drained. If they still have a lot of ice crystals or excess moisture, gently squeeze them in your hands or press them in a sieve to remove as much liquid as possible. This is a critical step to prevent a watery casserole. Add the drained hash browns directly into the bowl with the creamy sausage mixture. Stir gently until the hash browns are evenly coated. We want every strand to be embraced by that savory sauce.

In a separate medium bowl, whisk the large eggs until the yolks and whites are fully combined and slightly frothy. Pour the beaten eggs over the hash brown and sausage mixture. Now, gently fold everything together. The goal here is to evenly distribute the eggs throughout the casserole, as they will act as the binder, holding everything together and setting the casserole as it bakes. Be careful not to overmix, which can toughen the eggs. We’re aiming for a light, airy distribution of egg throughout the delicious mixture.

Step 4: Assemble and Bake the Casserole

Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish thoroughly with butter or cooking spray to prevent sticking. Pour the entire hash brown mixture into the prepared baking dish, spreading it out evenly with a spatula. Now, take about 1.5 cups of your shredded cheddar cheese and sprinkle it evenly over the top of the hash brown mixture. This cheesy layer will melt into the casserole, creating a delightful golden-brown crust. Reserve the remaining 1/2 cup of cheddar cheese for later.

Cover the baking dish tightly with aluminum foil. This is important to ensure that the casserole cooks through evenly without the top browning too quickly. Place the covered dish in the preheated oven and bake for 45 minutes. After 45 minutes, carefully remove the aluminum foil. You should see that the casserole is starting to set. At this point, dollop the sour cream evenly over the top of the casserole. The sour cream will melt and create pockets of extra creaminess and a slgin extractt tanginess, which is a wonderful counterpoint to the richness of the other ingredients.

Step 5: Finish Baking and Serve

After adding the sour cream, sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top. This final sprinkle of cheese will melt and become beautifully golden and bubbly. Return the uncovered casserole to the oven and bake for another 15-20 minutes, or until the cheese is melted and golden brown, and the casserole is fully set in the center. You can test if it’s set by gently jiggling the dish; the center should not look liquidy. A knife inserted into the center should come out mostly clean, though it might have some moist residue from the creamy filling.

Once baked to perfection, carefully remove the Hashbrown Breakfast Casserole from the oven. Let it rest for at least 10-15 minutes before slicing and serving. This resting period is crucial, allowing the casserole to firm up and making it much easier to cut clean portions. Serving it too soon can result in a messy, unformed dish. The aroma alone will be enough to get everyone excited for this hearty and satisfying breakfast or brunch staple. Enjoy every delicious bite of your homemade Hashbrown Breakfast Casserole!

Conclusion:

You’ve done it! You’ve successfully created the delicious and comforting Hashbrown Breakfast Casserole. This recipe is a true crowd-pleaser, perfect for lazy weekend mornings, holiday brunches, or even a satisfying weeknight dinner. The combination of fluffy hashbrowns, savory sausage, creamy eggs, and melted cheese creates a harmonious blend of flavors and textures that’s sure to become a staple in your recipe repertoire. Don’t be afraid to experiment and make this Hashbrown Breakfast Casserole your own!

When it comes to serving, this casserole is fantastic on its own. However, for a more complete meal, consider pairing it with fresh fruit salad, a side of crispy beef bacon, or even some lightly dressed greens. For variations, feel free to swap out the sausagebeef baconbacon, beef ham, or even sautéed vegetables like spinach and mushrooms. You can also add a pinch of cayenne pepper for a little heat, or some diced bell peppers for extra color and flavor. Remember, cooking is all about creativity and enjoyment, so have fun with it!

Frequently Asked Questions:

Can I make the Hashbrown Breakfast Casserole ahead of time?

Absolutely! You can assemble the Hashbrown Breakfast Casserole the night before. Cover it tightly with plastic wrap and refrigerate. When you’re ready to bake, remove the plastic wrap and bake as directed, adding an extra 5-10 minutes to the baking time to ensure it’s heated through.

What kind of cheese works best in this Hashbrown Breakfast Casserole?

While cheddar cheese is a classic and delicious choice, feel free to use your favorite! Monterey Jack, Colby Jack, or a blend of shredded cheeses will also work wonderfully. Just make sure the cheese melts well and complements the other flavors in the casserole.