Ingredients (~8 servings)
- 1 lb breakfast sausage
- 3/4 cup diced bell pepper (green, red or a combination)
- 1 small onion, diced
- 8 large eggs
- 2/3 cup sour cream
- 3 Tbsp half and half (or milk)
- 2 cups frozen shredded hash brown potatoes, thawed
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 tsp salt
- 1/2 tsp pepper
Set Oven to 350
You should set your oven at 350 degrees, put some cooking oil down on top of a 9-by-13 inch baking pan.
You need to put the thawed hash browns into a colander and gently squeeze out the extra moisture as you let them drain.
You can prepare everything else while those are draining.
If you forgot to thaw out the hash browns, then simply microwave for a few minutes to unfreeze.
Brown Meat & Vegetables
Use a non-stick skillet with breakfast sausage, bell peppers, and yellow onions in medium to medium-high heat and allow to brown and cook fully for approximately 7-10 minutes.
You want the sausage to be brown and fully cooked and the vegetables to be tender.
After the meat and vegetables are done, you will want to set the skillet aside to allow for cooling.
Combine Ingredients
Using a large bowl, mix together eggs, sour cream, and half and half until all items are incorporated and blended together smoothly.
Then, add shredded cheese and the potato hash browns that have been drained of liquid, mixed ingredients from the skillet, and to taste, salt and pepper.
This mixture is going to look a lot chunkier than you probably think you want it to appear.
Cook Until Set
Pour mixture into casserole pan that has been prepped, put it in the oven and cook for 50-60 minutes.
You want it to be set around the edges and light brown on the outside, but you want the center to still be a little jiggly and not wet.
Also, the center should have reached at least 160 degrees on a digital thermometer.
After cooking, take it out and let it rest for 15 minutes before cutting.
Letting it rest for 15 minutes is very important because if you do not do this, then you are going to end up with a sloppy mess!
Breakfast Casserole with Hash Browns
Ingredients
Ingredients (~8 servings)
- 1 lb breakfast sausage
- 3/4 cup diced bell pepper green, red or a combination
- 1 small onion diced
- 8 large eggs
- 2/3 cup sour cream
- 3 Tbsp half and half or milk
- 2 cups frozen shredded hash brown potatoes thawed
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 350F and grease 9×13 inch dish.
- Squeeze excess moisture from thawed hash browns.
- Brown sausage, peppers, and onions in skillet for 7-10 minutes.
- Whisk eggs, sour cream, and half and half in large bowl.
- Mix in cheese, hash browns, sausage mixture, salt, and pepper.
- Pour into prepared dish and bake 50-60 minutes until edges are set and center is 160F.
- Let rest 15 minutes before serving.
