Description
Savory breakfast casserole from Southern kitchens combines eggs, cheese, and sausage in a comforting morning dish. Layers of flavor and texture promise a satisfying meal that keeps you coming back for more.
Ingredients
Scale
- 1 lb (454 g) breakfast sausage, bulk
- 8 large eggs
- 1.5 cups (360 ml) shredded Monterey Jack cheese, packed
- 1.5 cups (360 ml) shredded sharp cheddar cheese, packed
- ½ cup (113 g) butter (1 stick)
- 1.33 cups (320 ml) half and half (or cream, evaporated milk, or whole milk)
- 1 (30 oz / 850 g) package shredded hash brown potatoes (diced is ok)
- ½ green pepper, chopped
- ½ red pepper, chopped
- ½ small onion, diced
- 1 tsp seasoned salt
- ½ tsp kosher salt (¼ tsp if using table salt)
- ½ tsp black pepper
- ¼ tsp dry mustard (optional)
Instructions
- Potato Foundation: Spread frozen hash browns in a 9×13 inch baking dish, thoroughly coating with melted butter and seasoning with salt and pepper. Bake at 400°F for 30-35 minutes until golden and crisp.
- Meat and Vegetable Layer: In a skillet, brown sausage with green and red peppers and onions, carefully draining excess grease. Reduce oven temperature to 350°F and distribute the sautéed mixture over the potato base.
- Cheese Coverage: Generously sprinkle Monterey Jack and cheddar cheeses across the sausage and vegetable layer, creating a rich, melty topping.
- Egg Infusion: Whisk eggs with half and half cream, incorporating seasoned salt, kosher salt, ground black pepper, and dry mustard until smooth and well-blended.
- Final Bake: Pour the egg mixture evenly over the casserole, ensuring complete coverage. Bake at 350°F for 35-45 minutes until the center sets and edges turn golden brown.
- Resting Period: Allow the casserole to rest for 10-15 minutes before serving, enabling layers to stabilize and flavors to meld together.
Notes
- Potato Preparation: Avoid thawing hash browns to maintain crispy texture and prevent soggy bottom layer.
- Meat Cooking Tip: Thoroughly drain sausage grease to prevent excessive oil and ensure a cleaner, lighter casserole.
- Egg Mixture Technique: Whisk eggs and cream until completely smooth to create a uniform, creamy custard base.
- Resting Rule: Let casserole sit 10-15 minutes after baking to allow layers to set and flavors to meld together perfectly.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 460
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 240 mg