Description

A stress-free, make-ahead breakfast casserole featuring crispy hash browns, savory bacon and sausage, and a creamy egg custard loaded with sharp cheddar and Monterey Jack cheese.

Ingredients

Scale

32 oz frozen shredded hash browns
4 tablespoons unsalted butter
1 pound mild breakfast sausage
12 slices thick-cut bacon
1 medium yellow onion, diced
1 medium red bell pepper, diced
10 large eggs
1 cup heavy cream
1/2 cup whole milk
1 tablespoon Dijon mustard
1 teaspoon garlic powder
2 cups sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
4 stalks green onions, chopped
Salt and black pepper to taste
Red pepper flakes (optional)

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or cooking spray.
In a large skillet, cook breakfast sausage over medium-high heat until browned and crispy (8-10 minutes). Remove with a slotted spoon, leaving fat in the pan.
Add diced onions and bell peppers to the skillet with the sausage fat. Cook for 3-4 minutes until softened. Add garlic powder and cook for 1 minute.
Cook bacon in a separate pan until crisp. Drain on paper towels and crumble into bite-sized pieces.
Spread frozen hash browns evenly into the bottom of the prepared baking dish. Press down firmly to compact.
In a large bowl, whisk together eggs, heavy cream, milk, Dijon mustard, salt, and pepper until frothy.
Scatter the cooked sausage, bacon, and sautéed veggies over the hash browns. Sprinkle half of the cheese mixture over the meat.
Pour the egg mixture evenly over the casserole. Use a spatula to gently press down to eliminate air pockets. Top with remaining cheese.
Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 20-25 minutes until the center is set and top is golden brown.
Let the casserole rest for 10-15 minutes before cutting. Garnish with fresh green onions and serve.

Notes

For best results, use frozen hash browns straight from the bag without thawing to prevent sogginess. Shred your own cheese for better melting. The casserole can be assembled the night before and refrigerated; add 10 minutes to baking time if baking from cold. Let rest for 10-15 minutes before slicing to ensure clean cuts.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1/8 of the 9x13 dish
Calories: 380
Sugar: 3
Sodium: 650
Fat: 22
Saturated Fat: 11
Carbohydrates: 24
Fiber: 2
Protein: 22

Keywords: breakfast casserole, cheesy breakfast, make ahead breakfast, hash brown casserole, brunch recipe, easy breakfast for crowd