Cheesy Chicken Sausage & Hash Brown Casserole

Name: Cheesy Chicken Sausage & Hash Brown Casserole
Prep time: 20
Cook time: 60
Total time: 80
Yield: 1
Ingredients: olive oil; package The Sausage Project Melty Cheddar Chicken Sausage, casings removed and hand-crumbled; red bell pepper, diced; green bell pepper, diced; large eggs; milk; garlic powder; onion powder; smoked paprika; kosher salt; Freshly ground black pepper, to taste; 20-ounce bag frozen shredded hash browns, thawed; sliced scallions, divided; shredded sharp cheddar cheese, divided

Prep Time: 20 min | Cook Time: 60 min | Servings: 1

Breakfast

Melty Cheddar

Everybody loves an omelet bar. Except, of course, the person making the omelets. Cooking a half-dozen to order for a crowd, before the coffee has fully kicked in, is a recipe for exhaustion. Enter the hash brown breakfast casserole. This egg bake has all the fixings of a Denver omelet, with protein-packed Melty Cheddar Chicken Sausage cosplaying as ham and the hash browns baked right in. Assemble it, bake it, and feed the whole crowd at once, cook included.

Chef’s tip: Want to save time? Assemble the casserole the night before (don’t bake it), cover tightly with foil, and refrigerate. In the morning, uncover and bake, adding 5–10 minutes to the bake time.

Make it a meal-prep situation: Let the baked casserole cool completely, then slice into individual portions and freeze in airtight containers for up to 3 months for quick weekday breakfasts.

See Recipe

A slice of Cheesy Chicken Sausage Hash Brown Casserole. — Screenshot

A dish of Cheesy Chicken Sausage Hash Brown Casserole. — Screenshot

SERVING MULTIPLIER:

Ingredients

1 tablespoon olive oil

1 package The Sausage Project Melty Cheddar Chicken Sausage, casings removed and hand-crumbled

1 red bell pepper, diced

1 green bell pepper, diced

12 large eggs

2 ¼ cup milk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon kosher salt

Freshly ground black pepper, to taste

1 20-ounce bag frozen shredded hash browns, thawed

¾ cup sliced scallions, divided

8 ounces shredded sharp cheddar cheese, divided

Instructions

Prep Time: 20 min | Cook Time: 60 min | Servings: 1

Prep: Preheat the oven to 375°F. Grease a 9×13-inch baking dish with nonstick cooking spray.

Cook the sausage and peppers: Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring often, until golden brown, 6–7 minutes. Add the bell peppers and cook, stirring often, until softened, about 5 minutes. Remove from the heat.

Make the egg mixture: While the sausage cooks, whisk the eggs, milk, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper in a large bowl until well combined.

Assemble: Spread the hash browns evenly in the prepared baking dish. Top with the sausage and peppers, half the cheddar, and ½ cup scallions. Pour the egg mixture evenly over the top and sprinkle with the remaining cheddar.

Bake: Bake uncovered until the center is set, the edges are bubbling, and the cheese is golden brown, 45–50 minutes.

Serve: Let rest for 10 minutes, then top with the remaining ¼ cup scallions and cut into 8 pieces.

tags: Cheese Freezer-Friendly Make-Ahead