Shared recipe

Breakfast Casserole

8 servings5 / 5BreakfastCasseroleBrunchSavory

Shredded hash browns, browned breakfast sausage, red pepper, green onion and cheddar layered in a glass dish, with eggs and milk poured over and baked until set and golden.

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Time

Prep: 15min
Cook: 45min
Total: 1h

Nutrition

per serving

Calories: 462
Protein: 26g
Carbs: 19g
Fat: 30g

One serving: 1/8 of the tray

Instructions

Layer

Preheat the oven to 350°F (175°C) and grease a 9x13 inch glass baking dish.
Brown the breakfast sausage in a skillet over medium-high heat, breaking it into crumbles, and drain the fat.
Thaw the hash browns, squeeze out the moisture with a clean towel and press them into an even layer over the bottom of the dish.
Spread the sausage over the hash browns, scatter the red pepper and green onions over it, then cover with the shredded cheddar.
Whisk the eggs with the milk, salt and pepper and pour it evenly over the dish so it sinks down through the layers.

Bake and serve

Bake for 45 minutes, until the center is set and the top is golden.
Rest 10 minutes, cut into squares and serve with hot sauce and chopped chives.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

To ensure a crispy bottom crust, thaw the hash browns completely and squeeze them in a clean kitchen towel to remove excess moisture before layering.

Tip 2 of 3

Whisk the eggs, milk, and seasonings vigorously to create an emulsion that ensures the casserole puffs slightly and sets evenly without curdling.

Tip 3 of 3

If you want to save time, you can assemble this the night before, but keep the egg mixture separate until the morning to prevent the hash browns from becoming soggy.

Source

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