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Cracked Black Pepper Hashbrown Sausage Breakfast Casserole

Cracked Black Pepper Hashbrown Sausage Breakfast Casserole

Fluffy seasoned eggs, crispy shredded hashbrowns, savory browned breakfast sausage, and layers of melted sharp cheddar cheese baked to golden bubbly perfection. The ultimate make-ahead holiday morning or weekend brunch casserole!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 generous squares
Course: Breakfast, Brunch, Make-Ahead Casserole
Cuisine: American Breakfast, Southern Comfort
Calories: 360
Ingredients Method Nutrition

Ingredients
  

For the Savory Meat & Hashbrown Layers
  • 1 lb ground breakfast sausage browned and drained
  • 30 oz (1 bag) frozen shredded hashbrowns thawed slightly and patted dry
  • 2.5 cups sharp cheddar cheese shredded, divided
  • 1 small yellow onion finely diced
  • 1 small red bell pepper finely diced for color and sweetness
For the Rich Custard Base & Finish
  • 8 large eggs room temperature
  • 1.5 cups whole milk or half-and-half for extra richness
  • 1 tsp coarsely cracked black pepper essential bold flavor
  • 1 tsp garlic powder & onion powder savory aromatics
  • 1/2 tsp kosher salt & paprika to taste
  • 2 tbsp fresh chives chopped, for garnish

Method
 

Step-by-Step Cooking Walkthrough
  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish generously with butter or nonstick cooking spray.
  2. Brown Meat & Aromatics: In a large skillet over medium-high heat, cook ground sausage, diced onion, and diced bell pepper until sausage is browned and crumbly (6 to 8 minutes). Drain excess grease thoroughly.
  3. Layer Hashbrowns: Spread thawed, patted-dry shredded hashbrowns evenly across the bottom of the prepared 9x13 baking dish. Scatter the cooked sausage and vegetable mixture evenly over the potatoes, then sprinkle 1.5 cups of shredded sharp cheddar cheese over the top.
  4. Whisk Egg Custard: In a large bowl, whisk eggs, whole milk, cracked black pepper, garlic powder, onion powder, salt, and paprika until light and frothy.
  5. Pour & Top: Pour the egg mixture evenly over the hashbrowns and sausage. Top with remaining 1 cup of sharp cheddar cheese.
  6. Bake to Golden Perfection: Bake uncovered at 375°F for 45 to 50 minutes until the center is puffed and set, and the edges are golden brown and bubbling. Cool for 10 minutes, garnish with fresh chives, slice into 10 generous squares, and serve warm!

Nutrition

Serving: 1gCalories: 360kcalCarbohydrates: 20gProtein: 21gFat: 22gSaturated Fat: 10gCholesterol: 205mgSodium: 720mgPotassium: 410mgFiber: 2gSugar: 3gCalcium: 260mgIron: 2.2mg

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