Hashbrown and Sausage Casserole Recipe

Round casserole of Sausage, Cheese and Hash Brown Strata

No ratings yet

This easy hash brown casserole is perfect for Easter brunch — hearty, cheesy, and made without bread. Packed with sausage, peppers, eggs, and potatoes, it can be prepped ahead, baked fresh, or even frozen up to 2 months in advance for a stress-free holiday morning.

Prep Time25

Cook Time1 5

Total Time1 30

Course: Breakfast, brunch

Cuisine: American

Keyword: Breakfast Hash Brown Casserole, Sausage Hash Brown Breakfast Casserole

Servings: to 10 servings

Calories: 517kcal

Author: Lee Clayton Roper

Ingredients

1 tablespoon basil or regular extra virgin olive oil
1 pound pork sausage with sage see Note
1 large red or green bell pepper cored, seeded and chopped
1/2 cup shallots finely chopped
1 to 2 garlic cloves pressed or minced
Kosher salt to taste
3 tablespoons Italian parsley chopped fresh flat leaf
10 large eggs
1 cup whole milk
1 cup sour cream
2 tablespoons Dijon mustard
2 cups Italian Blend shredded cheese provolone, Parmesan, Asiago and Fontina
Fresh ground black pepper to taste
16 ounce hash brown frozen seasoned shredded hash brown potatoes, thawed

Instructions

Preheat oven to 375 degrees. Butter or oil a 3-quart baking dish (9 by 13 by 2-inch rectangular or 9 1/2 by 3-inch round).
In a large skillet or sauté pan, heat the oil over medium heat. Add the sausage and cook until no longer pink, stirring and breaking up into small pieces.
Stir in the bell pepper, shallots and garlic and season with kosher salt. Continue cooking, stirring occasionally, until the peppers are soft, around another 5 minutes. Stir in parsley and remove from heat. Set aside.
In a large mixing bowl, whisk eggs until yolks and whites are combined. Whisk in milk, sour cream and mustard (sour cream will be a bit lumpy but that’s okay). Stir in shredded cheese; season with ground pepper.
Place hash brown potatoes in a large mixing bowl. Stir in sausage mixture. Spread evenly in prepared baking dish. Spoon egg-cheese mixture over the top. Let sit for 5 to 10 minutes to allow the egg mixture to soak in.
Bake for around 45 minutes (5 to 10 minutes longer if in round pan) or until the top is golden brown and set (casserole doesn’t jiggle when moved). Let sit for 5 to 10 minutes before serving.

Notes

Gluten free: use gluten-free sausage and frozen hash browns.

Make ahead: Casserole can be prepared but not baked up to 24 hours in advance, covered and refrigerated. Bring to room temperature before baking. Can also be baked ahead of time and reheated.

Note about sausage: if you can’t find pork sausage with sage, purchase regular pork sausage, and when cooking, sprinkle with 1 to 2 teaspoons of dried sage.

Nutrition