Delicious Pork Sausage Hashbrown Casserole

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Growing up, my mom’s go-to weekend breakfast was always a basic hashbrown casserole. Just frozen potatoes, cream of chicken soup, and cheese. Don’t get me wrong – it was good, but it wasn’t exactly exciting.

That’s until I started experimenting with adding breakfast sausage to the mix. Something about the savory pork and those crispy potato edges just works perfectly together. Now when my kids smell this casserole baking in the oven on Sunday morning, they practically race to the kitchen. It’s become our new favorite breakfast tradition.

What Kind of Breakfast Sausage Should I Use?

Traditional pork breakfast sausage is the classic choice for this casserole, but turkey sausage works great too if you’re looking to cut down on calories. If you’re buying fresh sausage links, simply remove the meat from the casings before cooking – though buying bulk breakfast sausage saves you this step. Most grocery stores carry mild breakfast sausage, which is family-friendly, but if you like a bit of kick, try the hot or sage-flavored varieties. Just make sure whatever sausage you choose is raw, not pre-cooked, since you’ll want the flavors to develop as it browns in the pan.

Options for Substitutions

This casserole is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Breakfast sausage: You can easily swap the pork sausage for turkey sausage, ground chicken, or even plant-based breakfast sausage. If using plain ground meat, add 1 teaspoon of sage and 1/2 teaspoon of thyme to get that breakfast sausage flavor.
• Hash browns: Both shredded and cubed frozen hash browns work great here. You can also use freshly grated potatoes – just squeeze out the excess moisture with a clean kitchen towel first. Sweet potatoes can work too for a different spin!
• Bell peppers: Any color bell pepper works fine, or try mixing in other veggies like mushrooms, zucchini, or spinach. Just make sure to cook out any excess moisture first.
• Whole milk: Feel free to use any milk you have – 2%, almond milk, or even half-and-half. Just avoid fat-free options as they might make the casserole less creamy.
• Shredded cheese: This recipe works with most cheese varieties – cheddar, monterey jack, colby, or a mix. Mozzarella can work too, though it might not give you that same rich, sharp flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this breakfast casserole is not thawing and draining your hash browns properly – excess moisture can make your casserole watery, so let them thaw completely and pat them dry with paper towels before using. Another common error is undercooking the sausage – make sure to break it into small, even pieces and brown it thoroughly, draining any excess grease to prevent a greasy final dish. If you’re assembling this the night before, avoid adding the cheese on top until just before baking, as pre-adding it can make the top too brown or burnt during baking. For the perfect texture, let the casserole rest for 10-15 minutes after baking – cutting into it too soon will give you messy, uneven portions and the eggs need time to set completely. Remember to check the center with a knife before removing from the oven – it should come out clean with no wet egg mixture clinging to it.

What to Serve With Hashbrown Casserole?

Since this hearty breakfast casserole already has protein, potatoes, and veggies covered, I like to keep the sides simple and fresh. A bowl of mixed fresh fruit or a light fruit salad makes the perfect sweet contrast to the savory casserole. For a complete brunch spread, add some warm buttermilk biscuits or toast with jam, and don’t forget to put out some hot sauce or salsa for those who like a kick. If you’re serving this for dinner instead of breakfast, a simple green salad with a light vinaigrette helps balance out the richness of the casserole.

Storage Instructions

Keep Fresh: This hearty breakfast casserole stays good in the fridge for up to 4 days when stored in an airtight container. It’s actually one of those dishes that tastes even better the next day, as the flavors have time to meld together!

Freeze: You can freeze portions of this casserole for up to 3 months. Just wrap individual pieces tightly in plastic wrap, then place them in a freezer bag. This is super handy for busy mornings – just grab and go!

Reheat: To warm up your casserole, pop it in the microwave for 1-2 minutes if it’s from the fridge, or 2-3 minutes if frozen. You can also reheat it in the oven at 350°F for about 15-20 minutes, covered with foil to keep it from drying out. The cheese will get all melty again, making it just as good as day one!

Make Ahead: Want to prep this the night before? Assemble everything but don’t bake it – just cover and refrigerate overnight. In the morning, let it sit at room temperature for 30 minutes while your oven preheats, then bake as directed. It’s perfect for holiday mornings or when you have guests!

Preparation Time	15-20 minutes
Cooking Time	40-50 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 180-200 g
• Fat: 180-200 g
• Carbohydrates: 150-170 g

Ingredients

• 1 lb breakfast sausage (pork or turkey, casings removed)
• 4 cups frozen hash browns (cubed or shredded)
• 1/2 red bell pepper (diced)
• 1/2 green bell pepper (diced)
• 1/2 onion (finely diced)
• 10 large eggs
• 1 1/2 cups whole or evaporated milk
• 1 1/2 teaspoons salt
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• 3 cups shredded cheese

Step 1: Prepare the Oven and Casserole Dish

Preheat your oven to 350°F (175°C).

While the oven is heating, lightly grease a 9×13″ casserole dish to prevent sticking and ensure easy serving later.

Step 2: Cook the Sausage

In a large skillet over medium-high heat, crumble and brown 1 pound of breakfast sausage (either pork or turkey, with casings removed).

If you’re using turkey sausage, you might need to add a little oil to prevent sticking.

Once browned, remove the sausage from the pan and transfer it to a large bowl, setting it aside for later.

Step 3: Sauté the Vegetables

Using the same skillet, cook the diced ½ red bell pepper, ½ green bell pepper, and ½ onion until they are softened.

Add additional oil to the skillet if necessary.

Once the vegetables are tender, remove them from the heat.

Step 4: Assemble the Casserole

In the prepared casserole dish, combine 4 cups of frozen hash browns (either cubed or shredded), the browned sausage, and the cooked vegetables.

Stir 2 cups of shredded cheese into the mixture, ensuring everything is evenly distributed.

Step 5: Prepare and Add the Egg Mixture

In a separate bowl, whisk together 10 large eggs, 1½ cups of whole or evaporated milk, 1½ teaspoons of salt, 1 teaspoon of dried parsley, and ½ teaspoon of black pepper.

Pour this egg mixture over the ingredients in the casserole dish, making sure it covers the surface evenly.

Step 6: Bake and Finish the Casserole

Sprinkle the remaining 1 cup of cheese over the top of the casserole.

Cover the dish with foil or a lid and bake in the preheated oven for 40-50 minutes, or until the eggs are just set in the center.

For a golden, slightly crispy top, uncover the casserole and broil for a few minutes at the end of baking.