Description
A hearty and delicious Sausage Breakfast Casserole loaded with savory sausage, tender vegetables, creamy cheese, and fluffy eggs—perfect for a comforting morning meal or brunch.
Ingredients
Scale
- 1 lb breakfast sausage
- 1 small onion, finely diced
- ½ cup red pepper, finely diced (about 1 small pepper)
- 15 oz shredded hash browns (thawed if frozen)
- 8 oz cream cheese, cut into ½-inch cubes
- 1 ½ tsp seasoned salt (e.g., Lawry’s)
- 1 tsp pepper
- 8 oz sharp cheddar cheese, shredded
- ¼ cup flour
- 1 cup whole milk
- 12 large eggs
- ½ tsp mustard powder
- 1 ½ tsp onion powder
- 1 tsp kosher salt
Instructions
- Cook sausage and vegetables: In a skillet, cook breakfast sausage over medium heat until browned. Add diced onion and red pepper; cook until softened. Drain excess fat.
- Mix dry ingredients: In a large bowl, whisk together flour, seasoned salt, pepper, mustard powder, onion powder, and kosher salt.
- Combine wet ingredients: In another bowl, whisk eggs and milk together.
- Assemble casserole: In a greased baking dish, layer hash browns, cooked sausage mixture, cream cheese cubes, and shredded cheddar cheese.
- Pour egg mixture: Pour the egg and milk mixture over the layers.
- Bake: Preheat oven to 350°F (175°C). Bake casserole for 45–55 minutes, until eggs are set and the top is golden.
- Let cool slightly before serving.
Notes
- Make sure to drain excess fat after cooking sausage to avoid a greasy casserole.
- Use thawed hash browns if using frozen for best texture.
- Let the casserole cool slightly before cutting to help it set.
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 210mg