If you’re craving a hearty breakfast that brings together the best of comfort and flavor, this Cheesy Sausage Hashbrown Breakfast Bake Recipe is an absolute game-changer. Imagine golden, crispy hashbrowns mingling with savory, well-seasoned sausage, vibrant bell peppers, and oodles of melted cheddar cheese, all bound together by a luscious egg custard. It bakes to bubbly, cheesy perfection, making it ideal for a crowd or a satisfying family breakfast that feels like a warm hug on a plate.
Ingredients You’ll Need
Simple, wholesome ingredients make this Cheesy Sausage Hashbrown Breakfast Bake Recipe come alive, each bringing its own magic to the table. From the creamy texture of eggs and evaporated milk to the bold flavors of sausage and sharp cheddar, every element plays a crucial role in creating that perfect harmony of taste and texture.
- 20 ounces shredded hash browns, thawed: The crispy base that carries all other flavors – be sure they’re thawed for even cooking.
- 1 pound ground pork sausage, cooked, crumbled, and drained: Adds a juicy, savory punch that’s essential for that meaty goodness.
- ¼ cup finely diced onion: Offers a subtle sweetness and crunch to balance the richness.
- ½ red bell pepper, diced: Brings a pop of color and mild sweetness, brightening up the dish.
- ½ green bell pepper, diced: Adds a fresh, slightly bitter contrast to the red pepper.
- 2 cups shredded cheddar cheese, divided: Melts into creamy deliciousness, providing that irresistible cheesy layer.
- 8 eggs: Acts as the binding agent, creating a silky custard to hold everything together.
- 12 ounces evaporated milk (1 can) or 1 â…“ cups milk: Enriches the egg mixture, making it extra creamy and tender.
- ½ teaspoon Italian seasoning or preferred herbs/spices (optional): Adds aromatic depth and a gentle herbal note.
- ½ teaspoon Kosher salt, or to taste: Essential for enhancing all flavors without overpowering.
- ¼ teaspoon black pepper: Provides a hint of warmth and complexity.
How to Make Cheesy Sausage Hashbrown Breakfast Bake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F. Grease a 9×13-inch baking dish or a 3-quart casserole pan thoroughly to prevent sticking and make serving a breeze. This preparation sets the stage for a smooth baking experience.
Step 2: Cook Sausage
In a skillet, cook the ground pork sausage over medium heat until it’s browned and no longer pink. Drain off any excess fat to keep the bake from becoming greasy. Crumble the sausage finely to distribute its flavorful goodness evenly throughout the dish.
Step 3: Assemble the Base
In your prepared baking dish, combine the thawed hash browns, cooked sausage, finely diced onion, red and green bell peppers, and 1 ½ cups of shredded cheddar cheese. This mix creates the heart of your hashbrown breakfast bake, loaded with flavor and texture.
Step 4: Mix Egg Mixture
Whisk together the eggs, evaporated milk (or regular milk if preferred), salt, pepper, and Italian seasoning (if using) in a bowl. This custard will soak into the hashbrowns and sausage mixture, ensuring every bite is creamy and satisfying.
Step 5: Combine and Bake
Pour the egg mixture evenly over the hashbrown and sausage mix in the baking dish. Then sprinkle the remaining ½ cup of cheddar cheese across the top to create a beautiful, cheesy crust once baked. Cover with foil if refrigerating overnight or go straight to baking the dish uncovered for 55 to 65 minutes, until the egg custard is set and the cheese is bubbly and golden.
How to Serve Cheesy Sausage Hashbrown Breakfast Bake Recipe
Garnishes
Fresh garnishes can elevate your bake from delicious to spectacular. Sprinkle chopped fresh chives or parsley to add a fresh herbal note and a burst of green. A dollop of sour cream or a drizzle of hot sauce will introduce zesty coolness or spice, personalizing it to your taste.
Side Dishes
This bake pairs wonderfully with light, refreshing sides. Consider a crisp green salad with a tangy vinaigrette to cut through the richness or serve alongside fresh fruit like berries or sliced melon for a bright, sweet contrast. A simple glass of freshly squeezed orange juice rounds out the breakfast plate beautifully.
Creative Ways to Present
For brunch gatherings, serve the hashbrown breakfast bake in individual ramekins or muffin tins for perfect personal portions. You can also top each serving with avocado slices or crispy bacon for an extra layer of indulgence. Offering a variety of hot sauces or salsa on the side gives guests the chance to customize their plate with flair.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer any leftovers to an airtight container and refrigerate for up to 3 days. The flavors meld beautifully overnight, making the next-day breakfast just as delightful as the first.
Freezing
This Cheesy Sausage Hashbrown Breakfast Bake Recipe freezes well. Portion it into meal-sized containers and freeze for up to 2 months. To avoid sogginess, allow the bake to cool completely before freezing.
Reheating
Reheat leftovers in the oven at 325°F, covered with foil to prevent drying out, for about 20 minutes or until warmed through. You can also microwave individual servings for about 1 to 2 minutes, but the oven method preserves the best texture.
FAQs
Can I use turkey sausage instead of pork sausage?
Absolutely! Turkey sausage makes a leaner alternative that still delivers plenty of flavor. Just make sure it’s cooked through and drained well before adding to the bake.
What can I substitute for evaporated milk?
If you don’t have evaporated milk, regular milk or half-and-half works just fine. Using evaporated milk adds extra creaminess, but the dish will still be delicious with standard milk.
Can I prepare this recipe the night before?
Yes, this bake is perfect for overnight prep. Assemble it, cover with foil, and refrigerate. Bake it fresh in the morning for an easy, impressive breakfast.
Is this recipe gluten-free?
This recipe is naturally gluten-free, assuming the sausage and any seasoning are free of gluten additives. Always double-check your sausage labels if gluten sensitivity is a concern.
How do I make this recipe spicier?
To add some heat, mix in diced jalapeños with the bell peppers or sprinkle cayenne pepper into the egg mixture. Serving with spicy hot sauce on the side is another great way to kick up the flavor.
Final Thoughts
This Cheesy Sausage Hashbrown Breakfast Bake Recipe is one of those timeless dishes that brings comfort and joy to any morning table. It’s versatile, easy to assemble, and always a crowd-pleaser, perfect for leisurely weekends or holiday brunches. Give it a try, and I promise you’ll find yourself craving it again and again. Nothing beats waking up to the smell of cheesy, savory goodness baking in the oven!
Print
Cheesy Sausage Hashbrown Breakfast Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
A hearty and delicious Cheesy Sausage Hashbrown Breakfast Bake perfect for feeding a crowd or preparing ahead for busy mornings. This savory casserole layers golden hashbrowns, flavorful ground pork sausage, sweet bell peppers, onions, and plenty of melted cheddar cheese all bound together with eggs and creamy evaporated milk. Easy to prepare, make ahead, and bake for a comforting breakfast or brunch.
Ingredients
Hashbrown Mixture
- 20 ounces shredded hash browns, thawed
- 1 pound ground pork sausage, cooked, crumbled, and drained
- ¼ cup finely diced onion
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 2 cups shredded cheddar cheese, divided
Egg Mixture
- 8 eggs
- 12 ounces evaporated milk (1 can) or 1 â…“ cups milk
- ½ teaspoon Italian seasoning or preferred herbs/spices (optional)
- ½ teaspoon Kosher salt, or to taste
- ¼ teaspoon black pepper
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or a 3-quart baking dish to prevent sticking and ensure easy cleanup.
- Cook Sausage: In a skillet over medium heat, brown the ground pork sausage until it is no longer pink, breaking it up as it cooks. Drain off any excess fat to keep the casserole from being greasy.
- Assemble Hashbrown Mixture: In the prepared baking dish, combine the thawed shredded hash browns, cooked and drained sausage, diced onion, diced red and green bell peppers, and 1 ½ cups of the shredded cheddar cheese. Mix gently to distribute ingredients evenly.
- Mix Egg Mixture: In a medium bowl, whisk together the eggs, evaporated milk (or regular milk if preferred), Kosher salt, black pepper, and Italian seasoning until well combined and slightly frothy.
- Combine and Top: Pour the egg mixture evenly over the hashbrown mixture in the baking dish. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly on top.
- Bake: You may cover the dish with foil and refrigerate overnight for convenience, or bake immediately. Bake uncovered in the preheated oven for 55 to 65 minutes, until the eggs are set and the top is golden and bubbly. Let it stand a few minutes before serving.
Notes
- For extra flavor, add a pinch of cooked garlic or smoked paprika to the hashbrown mixture.
- You can substitute the pork sausage with turkey or chicken sausage for a leaner option.
- Use sharp cheddar cheese for a stronger cheese flavor.
- This dish can be prepared the night before by assembling and refrigerating covered, then baked in the morning.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
