Hash Brown Sausage Casserole

Betty Graves


This recipe is great when you have overnight guest. It is delicious and easy to fix.

My family and friends like it when I fix this recipe for breakfast

pinch tips: How to Cook Scrambled Eggs





45 Min




3 Tbsp
1 small
onion chopped
1 c
diced bell pepper
6 c
hash brown potatoes
1 lb
2 1/4 c
8 large
1 tsp
1/4 tsp
1/4 tsp
2 tsp
dijon mustard
2 c
grated cheddar cheese
1 c
parmesan cheese
1 tsp
garlic powder
3 c
bread crumbs optional

Directions Step-By-Step

Preheat the oven to 350 degrees F. Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray. Melt the butter in a large frying pan. Add the onion, bell pepper and sauté over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Sauté until soft, about 5 minutes. In a second frying pan, sauté the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan. In a large mixing bowl, combine the milk, eggs, salt, pepper, garlic, nutmeg and mustard, briskly to blend. To assemble, spread the onions, green pepper and hash browns evenly at the bottom of the greased dish..Add bread cubed if using. Distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the Cheddar. Let sit in refrigerator overnight. Bake the next morning before breakfast. Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown.

Be sure to save a few tablespoons of Cheddar for the last 10 minutes of baking, where you can add a fresh topping of melted Cheddar

About this Recipe

Course/Dish: Breakfast Casseroles
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Low Carb