Hashbrown Breakfast Casserole with Crispy Crust
A crowd-pleasing breakfast casserole featuring a unique, crispy hashbrown crust that prevents sogginess. This make-ahead recipe is perfect for holiday mornings and stress-free brunches, layering savory sausage, fluffy eggs, and melty cheddar cheese for a guaranteed hit.
Equipment
- 9x13-inch baking dish
- large bowl
- Large Skillet
Ingredients
- 20 ounces shredded hash browns thawed and squeezed very dry
- 2 tablespoons melted butter
- 1 pound ground pork sausage cooked, crumbled, and drained
- 1/4 cup finely diced onion
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 2 cups shredded cheddar cheese divided
- 8 large eggs
- 12 ounces evaporated milk 1 can, or 1 1/3 cups regular milk
- 1/2 teaspoon Italian seasoning optional
- 1/2 teaspoon Kosher salt or to taste
- 1/4 teaspoon black pepper
Instructions
Create the Crispy Hashbrown Crust
- Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking dish. Squeeze the thawed hash browns completely dry using paper towels or a clean kitchen towel to remove as much moisture as possible.
- In a large bowl, toss the dry hashbrowns with 2 tablespoons of melted butter and ½ cup of the shredded cheddar cheese until evenly coated.
- Press the hashbrown mixture firmly and evenly into the bottom and slightly up the sides of the prepared baking dish to form a crust.
- Bake the crust for 15-20 minutes at 400°F until the edges are golden brown and the surface is lightly crisped. Remove from the oven and reduce the oven temperature to 350°F (175°C).
Prepare the Filling
- While the crust bakes, cook the ground pork sausage in a large skillet over medium-high heat, breaking it apart, until no longer pink and nicely browned. Drain off all the excess fat.
- Scatter the cooked sausage evenly over the pre-baked hashbrown crust.
- Sprinkle the diced onion, red bell pepper, and green bell pepper over the sausage. Top with 1 cup of the remaining cheddar cheese.
Make the Egg Custard
- In a large bowl, whisk together the eggs, evaporated milk, Kosher salt, black pepper, and optional Italian seasoning until smooth and pale.
Assemble and Bake
- Pour the egg mixture slowly and evenly over the sausage and vegetable layer in the baking dish.
- Sprinkle the final ½ cup of cheddar cheese over the top.
- Bake uncovered at 350°F for 50 to 60 minutes, until the center is set (no longer jiggly) and a knife inserted near the middle comes out clean. The edges should be deep golden brown.
- Let the casserole rest for 10 minutes before slicing and serving. This allows the custard to set for cleaner slices.
Notes
For the crispiest crust, it's crucial to squeeze the thawed hash browns as dry as possible. Any excess moisture will cause the crust to steam instead of brown. Be sure to thoroughly drain the cooked sausage to prevent a greasy casserole. This casserole can be fully assembled a day in advance; just cover and refrigerate. Let it sit at room temperature for 30 minutes before baking.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.