Can I make this Brunch Casserole Recipe dairy-free?

Absolutely! Substitute the cheese with a plant-based alternative and swap whole milk for almond or oat milk. Just make sure your dairy-free milk is unsweetened to keep the flavor balanced.

How far in advance can I assemble this casserole?

You can assemble the casserole the night before and keep it covered in the fridge. Bake it fresh in the morning for a no-fuss brunch that tastes just as good, if not better, after resting overnight.

What can I substitute for the spicy pork sausage?

If you prefer less spice or want a different protein, try breakfast sausage, turkey sausage, or even crumbled bacon. For a vegetarian option, plant-based sausage or sautéed vegetables work great too.

How do I know when the casserole is fully cooked?

The casserole is done when the eggs are set with no liquid in the center and the cheese is melted and bubbly on top. A good test is inserting a toothpick or knife in the center; it should come out clean.

Brunch Casserole: Cozy, Flavor-Packed Breakfast for Everyone

Description

A hearty and flavorful brunch casserole featuring spicy sausage, hash brown potatoes, fresh bell peppers, green onions, and melted cheese baked in a savory egg custard. Perfect for a family gathering or holiday breakfast.

Ingredients

Scale

Main Ingredients

11 oz frozen hash brown potatoes, thawed
1 1/2 lbs bulk spicy pork sausage or breakfast sausage
2 medium red bell peppers, chopped
7 medium green onions, chopped
2 cups shredded cheddar or Monterey Jack cheese, divided
2 cups whole milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
6 eggs, beaten

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Instructions

Preheat Oven: Preheat your oven to 375˚F to prepare for baking the casserole.
Cook Sausage and Peppers: Heat a skillet over medium heat and add the bulk spicy pork sausage. Cook for 4 minutes, stirring occasionally, then add the chopped red bell peppers. Continue cooking for another 4 minutes until the sausage is fully browned and peppers are slightly softened.
Combine Sausage with Potatoes and Cheese: Remove the skillet from heat and transfer the sausage-pepper mixture to a 9"x13" baking dish containing the thawed hash brown potatoes. Stir in 1 cup of the shredded cheese evenly.
Prepare Egg Mixture: In a separate bowl, whisk together the whole milk, salt, pepper, garlic powder, and beaten eggs until the mixture is uniform in color. Stir in the chopped green onions.
Assemble and Bake: Pour the egg mixture over the potato and sausage mixture in the baking dish. Sprinkle the remaining 1 cup of cheese evenly on top. Bake in the preheated oven for 50 minutes or until the cheese is melted and the eggs are fully set and cooked through.
Serve or Store: Once baked, allow the casserole to cool slightly before serving. You can assemble this casserole the night before and bake it fresh the next day for a convenient brunch option.

Notes

Using spicy pork sausage adds flavor, but you can substitute with mild sausage or turkey sausage for a milder taste.
Feel free to swap cheddar for Monterey Jack or a blend of your favorite cheeses to customize the flavor.
For a make-ahead option, assemble the casserole the night before, cover it tightly, and refrigerate. Bake fresh in the morning for a hot breakfast.
Make sure to thaw the hash browns thoroughly to ensure even cooking.
You can add other vegetables like diced mushrooms or spinach for extra nutrition and flavor.
Let the casserole rest for 5-10 minutes after baking to firm up before slicing.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 2 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 220 mg