Print

Crispy Breakfast Potato Casserole with Sausage and Peppers

crispy breakfast potato casserole - featured image
Print Recipe

A golden, crispy, flavor-packed breakfast casserole combining shredded potatoes, savory sausage, and sweet bell peppers, perfect for an easy and satisfying brunch.

Ingredients

Scale
  • 1 lb (450 g) frozen shredded hash browns
  • 12 oz (340 g) ground breakfast sausage
  • 1 large bell pepper, diced (red, yellow, or green)
  • 1 medium yellow onion, diced
  • 1 ½ cups (170 g) shredded sharp cheddar cheese
  • 3 large eggs
  • ½ cup (120 ml) milk (whole or 2%, dairy-free substitute optional)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 tbsp olive oil or butter

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the ground sausage, breaking it apart with a spatula. Cook until browned and cooked through, about 6-8 minutes. Remove the sausage with a slotted spoon and set aside, leaving the fat in the pan.
  3. In the same skillet, add the diced onions and bell peppers. Cook over medium heat for about 5 minutes until softened and fragrant. Stir occasionally to prevent burning. Season lightly with salt and pepper.
  4. In a large mixing bowl, add the frozen shredded hash browns (no need to thaw), cooked sausage, sautéed peppers and onions, shredded cheddar cheese, garlic powder, smoked paprika, salt, and pepper. Mix gently to combine.
  5. In a separate bowl, whisk together the eggs and milk until fully blended.
  6. Pour the egg mixture over the potato and sausage blend. Stir gently until everything is evenly coated.
  7. Lightly grease a 9×13 inch (23×33 cm) baking dish, then spread the mixture evenly. Press down slightly to compact but don’t overpack.
  8. Bake uncovered for 40-45 minutes until golden brown on top and bubbling around the edges. If the top browns too quickly, tent loosely with foil midway.
  9. Let the casserole sit for 5-10 minutes after removing it from the oven before slicing and serving.

Notes

Squeeze excess moisture from frozen hash browns before mixing to avoid sogginess. Use smoked paprika for a subtle smoky flavor. If casserole is too wet before baking, add extra cheese or a tablespoon of flour. For a crispier top, increase oven temperature to 400°F (205°C) for the last 5 minutes. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: breakfast casserole, sausage casserole, potato casserole, brunch recipe, crispy breakfast, sausage and peppers, easy breakfast, hash browns casserole

Find it online: https://pokirecipes.com/crispy-breakfast-potato-casserole-with-sausage-and-peppers-recipe-easy-and-perfect-for-brunch/