Description
There’s something magical about waking up to the smell of a warm, hearty breakfast, especially when it’s something as delightful as a hashbrown breakfast casserole. It’s the kind of dish that brings everyone together, whether it’s Christmas morning, a weekend family brunch, or just a cozy day when you want to indulge in something truly comforting.
This recipe has been a part of countless family gatherings, becoming a star at the breakfast table. With layers of tender, crispy hashbrowns, savory lamb sausage, vibrant bell peppers, and gooey, melted cheese, it’s a dish that’s not just delicious but also versatile enough to cater to everyone’s preferences. And the best part? You can make it ahead of time, so there’s no scrambling in the kitchen when you’d rather be enjoying time with your loved ones.
This casserole doesn’t just feed a crowd; it feeds the soul. The combination of textures and flavors, from the fluffy eggs to the cheesy top layer, makes every bite satisfying. It’s no wonder this dish has earned a place in so many homes as a go-to breakfast classic. Whether you’re hosting a large group or simply treating your family to a special meal, this casserole is sure to be a hit.
Ingredients
- 20 ounces shredded hashbrowns (thawed)
- 1 pound ground lamb sausage (cooked, crumbled, and drained)
- ¼ cup finely diced onion
- ½ red bell pepper (diced)
- ½ green bell pepper (diced)
- 2 cups shredded cheddar cheese (divided)
- 8 eggs
- 12 ounces evaporated milk (or 1⅓ cups milk)
- ½ teaspoon Italian seasoning (optional)
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon black pepper
Instructions
Step 1: Prepare the Baking Dish
Start by greasing a 9×13-inch baking dish with cooking spray. This will prevent the casserole from sticking and make cleanup much easier.
Step 2: Cook the Sausage
In a large skillet over medium-high heat, cook the ground lamb sausage until it’s browned and no longer pink. Use a spoon or spatula to break it up into crumbles. Drain any excess grease and set the sausage aside to cool slightly.
Step 3: Assemble the Casserole Layers
- Spread the thawed hashbrowns evenly across the bottom of the prepared baking dish.
- Layer the cooked sausage over the hashbrowns, followed by the diced onions and bell peppers.
- Sprinkle 1½ cups of shredded cheddar cheese on top of the vegetable layer.
Step 4: Prepare the Egg Mixture
In a large mixing bowl, whisk together the eggs, evaporated milk, Italian seasoning (if using), kosher salt, and black pepper. Make sure the mixture is well combined for even cooking.
Step 5: Pour and Top
Pour the egg mixture evenly over the layers in the casserole dish. Use a spoon to ensure the egg mixture spreads evenly across the dish. Sprinkle the remaining ½ cup of cheese on top.
Step 6: Bake or Refrigerate
- If Baking Immediately: Preheat your oven to 350°F (175°C). Bake the casserole uncovered for 55–65 minutes, or until the center is set and a knife inserted into the middle comes out clean. The top should be golden brown and bubbly.
- If Preparing Ahead: Cover the assembled casserole with foil and refrigerate for up to 48 hours. When ready to bake, let it sit at room temperature for 30 minutes before placing it in the oven. You may need to add 10–15 minutes to the baking time.
Step 7: Rest and Serve
Once baked, let the casserole rest for about 10 minutes. This helps it set, making it easier to slice and serve. Garnish with fresh herbs if desired, and serve warm.
Notes
- Customizable Protein Options: Substitute lamb sausage with turkey sausage, beef sausage, or even plant-based sausage for a vegetarian option.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the microwave or oven until warmed through.