Brunch Casserole

Hash Brown Chicken Sausage, Peppers & Egg Casserole

Ingredients

• 1 (20–24 oz) bag frozen shredded hash browns (thawed) or 6 1/2 frozen hash brown patties

  

• 12 oz chicken sausage (Italian or breakfast style), sliced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 small onion, diced (optional)

• 8 large eggs

• ¾ cup milk or half-and-half

• 1½ cups shredded cheese (cheddar, Colby-Jack, or mozzarella)

• 2 tbsp olive oil or butter

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp paprika

• Salt & pepper to taste

• Optional garnish: green onions or fresh parsley

Instructions

1. Preheat oven to 375°F. Grease a 9×13 baking dish.

2. Cook sausage & veggies

   
   

   Heat olive oil in a skillet over medium heat.

   
   

   Add chicken sausage and cook until lightly browned.

   
   

   Add peppers and onion; sauté 3–5 minutes until softened.

   
   

   Remove from heat.

3. Layer the casserole

   
   

   Spread hash browns evenly in the baking dish.

   
   

   Season with garlic powder, onion powder, paprika, salt & pepper.

   
   

   Top with sausage and veggie mixture.

   
   

   Sprinkle cheese evenly over the top.

4. Mix eggs

   
   

   In a bowl, whisk eggs and milk until smooth.

   
   

   Season lightly with salt & pepper.

   
   

   Pour evenly over the casserole.

5. Bake

   
   

   Cover with foil and bake for 30 minutes.

   
   

   Remove foil and bake another 15–20 minutes, until eggs are set and top is lightly golden.

6. Rest & serve

   
   

   Let sit 5–10 minutes before slicing. Garnish if desired.

Easy Variations

• Spicy: Add diced jalapeños or red pepper flakes 🌶️

• Low-carb: Swap hash browns for riced cauliflower

• Extra creamy: Add 2 tbsp cream cheese to the egg mixture

• Meal prep: Keeps well in the fridge up to 4 days and reheats beautifully