Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (20 oz / 567 g) bag shredded frozen hash browns, thawed and patted dry
- 3 tbsp unsalted butter, melted, plus cooking spray
- 1 lb (450 g) bulk breakfast sausage
- 1 small yellow onion, diced
- 1 small red bell pepper, diced (optional but recommended)
- 8 large eggs
- 1 3/4 cups whole milk
- 1/2 cup sour cream
- 2 cups (8 oz / 225 g) shredded sharp cheddar cheese
- 1/2 cup (2 oz / 55 g) shredded Monterey Jack or pepper jack cheese
- 1 tsp Dijon mustard, 1 tsp kosher salt, 1/2 tsp black pepper
- 1/2 tsp each garlic powder and onion powder; 1/4 tsp smoked paprika
- Sliced green onions or parsley for garnish (optional)
Do This
- 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch (3 L) baking dish. Toss thawed, dried hash browns with melted butter, salt, and pepper; press firmly into an even layer in the dish.
- 2. Bake hash brown layer for 15 minutes until just starting to crisp around the edges.
- 3. Meanwhile, cook sausage in a skillet over medium heat, breaking it up. When mostly browned, add onion and bell pepper; cook until sausage is cooked through and vegetables are softened. Drain excess fat.
- 4. In a large bowl, whisk eggs, milk, sour cream, Dijon, salt, pepper, garlic powder, onion powder, and smoked paprika until smooth.
- 5. Spread sausage mixture evenly over the par-baked hash browns. Sprinkle with 1 1/2 cups cheddar cheese.
- 6. Pour egg mixture evenly over the top. Sprinkle with remaining cheddar and Monterey Jack.
- 7. Bake 35–40 minutes, until puffed, golden, and just set in the center. Rest 10 minutes, garnish, slice into squares, and serve.
Why You’ll Love This Recipe
- Classic comfort: Crispy hash browns, savory sausage, and melty cheese baked into a cozy, sliceable breakfast.
- Feeds a crowd: Perfect for weekends, holidays, or brunch gatherings—one pan serves 8 generously.
- Flexible: Easy to customize with different meats, cheeses, or veggies, and can be assembled ahead.
- Fuss-free: Everything bakes in one dish, so serving and cleanup are straightforward.
Grocery List
- Produce: 1 small yellow onion, 1 small red bell pepper, green onions and/or fresh parsley (for garnish).
- Dairy: Eggs, whole milk, sour cream, sharp cheddar cheese, Monterey Jack or pepper jack cheese, unsalted butter.
- Pantry: Frozen shredded hash browns, bulk breakfast sausage, Dijon mustard, garlic powder, onion powder, smoked paprika, kosher salt, black pepper, cooking spray or oil.
Full Ingredients
For the Hash Brown Base
- Cooking spray or a little neutral oil, for greasing the dish
- 1 (20 oz / 567 g) bag shredded frozen hash browns, thawed and patted very dry
- 3 tbsp unsalted butter, melted
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
For the Sausage and Vegetable Layer
- 1 lb (450 g) bulk breakfast sausage (mild or hot)
- 1 small yellow onion, diced (about 1 cup)
- 1 small red bell pepper, diced (about 1 cup; optional but adds color and sweetness)
For the Egg Mixture
- 8 large eggs
- 1 3/4 cups (420 ml) whole milk (2% works in a pinch)
- 1/2 cup (120 ml) sour cream
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
For the Cheese and Topping
- 2 cups (8 oz / 225 g) shredded sharp cheddar cheese, divided
- 1/2 cup (2 oz / 55 g) shredded Monterey Jack or pepper jack cheese
Optional Garnishes
- 2–3 green onions, thinly sliced
- 2 tbsp chopped fresh parsley
- Hot sauce, to serve
Step-by-Step Instructions
Step 1: Preheat the oven and prep the dish
Preheat your oven to 375°F (190°C) with a rack in the center. Lightly grease a 9×13-inch (about 3-liter) baking dish with cooking spray or a thin film of oil. This helps prevent sticking and makes it easier to lift out neat slices later.
Make sure your hash browns are fully thawed. If they are still partially frozen, spread them on a tray for a few minutes at room temperature or briefly in the microwave. Pat them very dry with clean kitchen towels or paper towels; removing excess moisture is key for a crisp base and a casserole that is not watery.
Step 2: Build and par-bake the hash brown crust
In a large bowl, combine the thawed, dried hash browns with the melted butter, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss until the potatoes are evenly coated.
Tip the seasoned hash browns into the prepared baking dish. Use your hands or the bottom of a measuring cup to press them into a firm, even layer that covers the bottom of the dish. Pressing firmly helps the potatoes form a cohesive crust that will hold together when sliced.
Place the dish in the preheated oven and bake for 15 minutes, until the edges just begin to turn golden. This par-bake step gives you a head start on a crisp, sturdy base.
Step 3: Cook the sausage and vegetables
While the hash brown layer is baking, place a large skillet over medium heat. Add the breakfast sausage, breaking it up with a spoon or spatula as it cooks. Cook for 5–7 minutes, until the sausage is mostly browned but not yet crisp.
Add the diced onion and red bell pepper to the skillet. Continue to cook, stirring occasionally, for another 4–6 minutes, until the vegetables are softened and the sausage is fully cooked through with no pink remaining.
If there is a lot of grease in the skillet, drain off most of it (leaving just a thin coating for flavor) by carefully spooning it out or pouring the mixture into a colander set over a bowl. Set the sausage mixture aside.
Step 4: Assemble the potato and sausage layers
When the hash brown base has finished its initial bake, remove the dish from the oven. It will not be fully crisp yet, but it should look slightly dried on the surface with light browning at the edges.
Evenly scatter the cooked sausage and vegetable mixture over the hot hash brown crust, spreading it all the way to the corners so every slice gets a bit of everything.
Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the sausage layer. Reserve the remaining 1/2 cup cheddar and the Monterey Jack for the top.
Step 5: Mix the egg custard
In a large mixing bowl, crack in the 8 eggs. Add the whole milk, sour cream, Dijon mustard, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
Whisk vigorously until the mixture is smooth, the sour cream is fully incorporated, and no streaks of egg white remain. This well-emulsified egg mixture helps the casserole bake into a tender, custardy texture rather than a rubbery one.
Step 6: Pour, top with cheese, and bake until set
Slowly pour the egg mixture evenly over the sausage and cheese layers in the baking dish, moving the bowl around as you pour so that it fills in all the spaces. Gently tap the dish on the counter a couple of times to help the eggs settle around the fillings.
Sprinkle the remaining 1/2 cup cheddar cheese and the 1/2 cup Monterey Jack (or pepper jack) evenly over the top.
Return the dish to the oven and bake at 375°F (190°C) for 35–40 minutes. The casserole is done when it is puffed, the cheese is golden in spots, and the center no longer jiggles loosely when you gently shake the pan. A knife inserted in the center should come out mostly clean, with just a bit of moist egg clinging to it.
Step 7: Rest, garnish, and serve
Transfer the baked casserole to a cooling rack or trivet and let it rest for 10 minutes. This short resting time allows the egg mixture to finish setting and makes it much easier to slice cleanly into squares.
Sprinkle the top with sliced green onions and chopped parsley, if using. Cut the casserole into 8 squares (or more for smaller portions) and serve warm, with hot sauce on the side if you like a little kick.
This farmer’s casserole is hearty enough to be a full meal on its own, but it pairs nicely with fresh fruit, a simple green salad, or toast.
Pro Tips
- Dry those hash browns well: Excess water is the main culprit behind soggy casseroles. Thaw completely and squeeze out as much moisture as you can.
- Press the crust firmly: Using the bottom of a glass or measuring cup to press the potato layer helps it bake into a cohesive, sliceable base.
- Season every layer: Lightly seasoning the potatoes, sausage mix, and egg custard ensures flavor in every bite, not just on top.
- Do not overbake: Pull the casserole as soon as the center is just set. Overbaking can make the eggs tough instead of tender.
- Let it rest before slicing: Those 10 minutes of rest are crucial for clean slices that hold their shape on the plate.
Variations
- Ham and cheddar version: Swap the sausage for 2 cups diced cooked ham. Skip draining fat (ham is leaner) and keep the rest of the recipe the same.
- Southwest farmer’s casserole: Use hot sausage, pepper jack cheese, and add 1 small can (4 oz / 113 g) diced green chiles (drained) to the sausage mixture. Garnish with cilantro instead of parsley.
- Vegetarian option: Omit the sausage. Sauté an extra cup of mixed vegetables (such as mushrooms, spinach, or zucchini) in a bit of oil with the onion and bell pepper, and increase the salt slightly to taste.
Storage & Make-Ahead
To make ahead (overnight): Assemble the casserole completely (hash brown base, sausage layer, cheese, and egg mixture), cover tightly with foil or plastic wrap, and refrigerate for up to 12 hours. In the morning, let it sit at room temperature for about 20 minutes while the oven preheats, then bake as directed, adding 5–10 minutes if needed since it will be starting cold.
To refrigerate leftovers: Cool the baked casserole to room temperature, then cover the dish or transfer slices to airtight containers. Refrigerate for up to 4 days. Reheat individual portions in the microwave (about 1–2 minutes) or in a 325°F (165°C) oven until warmed through.
To freeze: Cut the cooled casserole into squares, wrap each piece tightly in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently in the oven or microwave until hot.
Nutrition (per serving)
Approximate values for 1 of 8 servings: about 560 calories; 36 g fat; 27 g protein; 26 g carbohydrates; 2 g fiber; 4 g sugar; 850 mg sodium. These numbers are estimates and will vary based on specific brands and any substitutions you make.
