This sausage casserole is breakfast sausage cooked with peppers and onions, then combined with hash browns, eggs and cheese and baked to golden brown perfection. An easy breakfast or brunch option that’s great for feeding a crowd!

When I’m entertaining in the morning, I like to serve some hearty breakfast options such as baked oatmeal, egg muffins or this loaded casserole filled with meat and cheese.

You can never go wrong with a breakfast casserole to start off your day, and this sausage casserole is one of my all time favorites! It’s quick to put together, filling, and can satisfy even the heartiest of appetites.

HOW DO YOU MAKE SAUSAGE CASSEROLE?

Start by browning some breakfast sausage in a pan, making sure to crumble it into bite sized pieces. Add bell peppers, onions and garlic to the pan and cook until tender. Place the sausage and veggie mixture and hash browns into a dish, and stir to combine. Whisk together eggs, seasonings and shredded cheese, then pour the egg mixture into the dish. Bake until the casserole is golden brown and set. Add a sprinkle of fresh herbs, then cut into squares, serve and enjoy.

TIPS FOR THE PERFECT CASSEROLE

• You can use any flavor of breakfast sausage that you like for this casserole. Pork and turkey sausages both work just fine. You can even use Italian sausage or smoked chicken apple sausage if you prefer!
• I like to use a combination of red and green bell peppers, but you can use one color if it’s more convenient.
• Skip the bagged pre-shredded cheese from the grocery store and grate your own cheddar. The store bought shredded cheese is often coated in anti caking agents and preservatives, and will not melt smoothly.
• Both fresh and frozen shredded hash browns will work in this dish. If you’re using frozen hash browns, there’s no need to thaw them first.
• You can use any fresh herbs you have on hand to top your casserole. I typically use parsley, but other options include basil, chives, green onions or dill.

FLAVOR VARIATIONS

This casserole is delicious as-is, but you can absolutely change up the ingredients to suit your tastes.

• Protein: Instead of sausage, try diced cooked ham or cooked crumbled bacon.
• Vegetables: Swap out the peppers and onions for diced tomatoes, sauteed mushrooms, cooked spinach or zucchini.
• Cheese: Try mozzarella, Monterey Jack, or Swiss instead of cheddar cheese.

WHAT CAN YOU SERVE WITH SAUSAGE CASSEROLE?

My favorite side dishes to accompany sausage casserole include fruit salad or a light green salad. I like to combine whatever fruits are in season such as strawberries, melon, pineapple and grapes. For a green salad, simply toss mixed greens with lemon juice, olive oil, salt and pepper. Feel free to add toppings to your salad such as red onion, cherry tomatoes, avocado or croutons.

Once you try this casserole, you’ll find yourself making it on a regular basis. Sometimes I even serve this dish as a breakfast-for-dinner option, that’s how much we all love it!

INGREDIENTS

• 2 teaspoons olive oil
• 1 pound breakfast sausage casings removed
• 1 red bell pepper seeded and finely diced
• 1 green bell pepper seeded and finely diced
• 1/2 cup yellow onion diced
• 1 teaspoon garlic minced
• salt and pepper to taste
• 20 ounces fresh or frozen hash browns
• 12 eggs
• 1/2 cup heavy cream
• 1 cup milk
• 2 cups shredded cheddar cheese
• 2 tablespoons parsley chopped
• cooking spray

INSTRUCTIONS

1. Preheat the oven to 375 degrees F. Coat a 9″x13″ baking dish with cooking spray.
2. Heat the olive oil in a large pan over medium high heat. Add the sausage and break up with a spatula into bite sized pieces. Cook for 4-5 minutes or until browned and mostly cooked through. Drain off any excess grease.
3. Add the onions and peppers, and season with salt and pepper to taste. Cook, stirring occasionally until vegetables are softened, 3-5 minutes.
4. Add the garlic and cook for 30 seconds.
5. Place the cooked vegetables, sausage and hash browns in the baking dish, stir to combine.
6. In a medium bowl, whisk the eggs until thoroughly blended. Add the cream, milk and salt and pepper to taste. Whisk until smooth. Stir in the cheese.
7. Pour the egg mixture over the sausage and vegetables in the pan.
8. Bake for 45 minutes or until golden brown and cooked through. Sprinkle with parsley. Cut into squares and serve.