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- 1 pound breakfast sausage: This gives the casserole a hearty and savory base. Make sure to remove the casings before cooking. - 6 large eggs: Eggs add richness and help bind the casserole together. They also provide protein. - 1 cup milk: Milk makes the casserole creamy and soft. You can choose whole or low-fat milk, depending on your taste. - 1 teaspoon garlic powder: This adds a nice depth of flavor without the fuss of fresh garlic. - 1 teaspoon onion powder: Like garlic powder, this enhances the taste and blends well with other flavors. - 1 teaspoon dried thyme: Thyme brings a warm, earthy note to the dish. It complements the sausage nicely. - 1/2 teaspoon paprika: Paprika adds a hint of smokiness and a splash of color. - Salt and pepper to taste: These are essential for seasoning. Adjust them to your liking. - 4 cups frozen hash browns (thawed): Hash browns add texture and substance. Thaw them beforehand for even cooking. - 1 cup shredded cheddar cheese: Cheese melts beautifully on top, adding a gooey and rich finish. - 1/2 cup diced bell peppers (red and green): Bell peppers add a fresh and sweet crunch. You can mix colors for a vibrant look. - 1/2 cup chopped green onions: These give a fresh, mild onion flavor. They also make a great garnish. Each ingredient plays a role in making this casserole simple yet tasty. Preparing your ingredients ahead of time ensures a smooth cooking process. For the full recipe, refer to the instructions provided earlier. 1. Preheat your oven to 350°F (175°C). This warm-up step is key for even cooking. 2. Grease a 9x13-inch baking dish with cooking spray or butter. This helps the casserole come out easily. 3. In a large skillet over medium heat, cook 1 pound of breakfast sausage. Break it apart with a spoon. Cook for about 5-7 minutes until it turns brown. Drain any extra grease. Let it cool a bit. 4. In a big mixing bowl, whisk together 6 large eggs and 1 cup of milk. Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1/2 teaspoon paprika, and salt and pepper to taste. Mix until it’s all combined. 5. Add 4 cups of thawed hash browns to the egg mixture. Stir gently. Then fold in the cooked sausage, 1/2 cup of diced bell peppers, and 1/2 cup of the shredded cheddar cheese. 6. Pour the mixture into your greased baking dish. Spread it out evenly. Top with the rest of the cheddar cheese and sprinkle with 1/2 cup of chopped green onions. 7. Bake in your preheated oven for 35-40 minutes. The eggs should be set, and the top should look lightly golden. 8. Remove from the oven. Let it cool for a few minutes. Slice into squares to serve. Safety Tips: Always wash your hands after handling raw sausage. Use separate cutting boards for meat and veggies to avoid cross-contamination. Enjoy your time making this dish! The full recipe awaits if you want to see everything at once. One common mistake is not measuring ingredients. Accurate measurements help you get the best taste. For instance, if you use too much salt, it can ruin the dish. Always use a measuring cup for liquids and a spoon for dry spices. Another pitfall is skipping the thawing step for hash browns. If they are still frozen, your casserole may take longer to cook. Thaw them overnight in the fridge or use the microwave for quick thawing. Ovens can vary in temperature. If your oven runs hot, check the casserole a bit early. You may need to bake it for less time. On the other hand, if it cooks slowly, you might add a few extra minutes. To make crispy hash browns, spread them evenly in the baking dish. This allows heat to circulate better. You can also consider broiling the casserole for the last few minutes. Watch it closely to avoid burning. For the full recipe, check out the complete guide. {{image_2}} You can switch the sausage for turkey sausage if you want a lighter option. For a vegetarian meal, try using plant-based sausage. These swaps keep the dish tasty and healthy. If you want a dairy-free version, use almond milk or oat milk instead of regular milk. For a low-carb option, replace hash browns with riced cauliflower. This change keeps the flavor but cuts carbs. To boost the flavor, add spices like cumin or smoked paprika. These give the casserole a warm, rich taste. You could also mix in some chopped spinach or mushrooms for extra nutrients. For a regional twist, consider adding jalapeños for a spicy kick. This adds heat and excitement to each bite. You can also top it with fresh herbs like cilantro or parsley after baking for a bright finish. Check out the Full Recipe for more ideas! To keep your sausage breakfast casserole fresh, store leftovers in an airtight container. Let it cool to room temperature first. Place it in the fridge for up to four days. If you want to keep it longer, freeze it. Wrap the casserole tightly in plastic wrap, then foil. It can last up to three months in the freezer. When you’re ready to eat it, you can reheat it in the oven or microwave. For the oven, set it to 350°F (175°C) and bake for about 20 minutes. This method warms the casserole evenly and keeps it from getting soggy. If using a microwave, heat it in short bursts, stirring in between. Aim for a warm center. In the fridge, your casserole stays good for about four days. If frozen, it can last up to three months. However, always check for signs of spoilage. If you see any mold or an off smell, it's best to toss it. The texture may also change after freezing, so enjoy it fresh when you can. This sausage breakfast casserole is a great dish for meal prep. With the right storage, you can enjoy it for breakfast or brunch all week long. For the full recipe, check out the Sizzling Sausage Sunrise Casserole section. You can tell the casserole is done by checking the eggs. They should be set, not runny. The top will turn a light golden color. If you gently shake the dish, it should not jiggle. Insert a knife into the center. If it comes out clean, it’s ready to go. Yes, you can prepare this casserole the night before. Start by cooking the sausage and mixing the ingredients. Then, pour the mixture into the baking dish. Cover it tightly with plastic wrap. Store it in the fridge overnight. When you are ready, bake it straight from the fridge. Just add 10 to 15 minutes to the baking time. This casserole pairs well with many sides. Fresh fruit adds a nice touch. You can also serve it with a light salad. For drinks, coffee or orange juice works great. You can even add a side of toast for some crunch. Enjoy your meal! This blog post covered all the vital parts of making a delicious breakfast casserole. We explored each ingredient, shared detailed cooking steps, and highlighted common mistakes. You learned useful tips to customize flavors and made storage easy. Remember, accurate measurements ensure a tasty result. Don’t be afraid to try new ingredients or flavors. Enjoy the process, and don’t forget to share your casserole success with family and friends for a great meal!

Sausage Breakfast Casserole

Start your morning with a delicious and simple sausage breakfast casserole that everyone will love! This easy recipe combines hearty breakfast sausage, fluffy eggs, creamy cheese, and flavorful spices for a satisfying start to your day. Perfect for family breakfasts or gatherings with friends, this dish is quick to assemble and absolutely tasty.
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Ingredients
  

1 pound breakfast sausage, casings removed

6 large eggs

1 cup milk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1/2 teaspoon paprika

Salt and pepper to taste

4 cups frozen hash browns (thawed)

1 cup shredded cheddar cheese

1/2 cup diced bell peppers (red and green)

1/2 cup chopped green onions

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter.

    In a large skillet over medium heat, cook the sausage, breaking it up with a spoon until browned and fully cooked (about 5-7 minutes). Drain any excess grease and set aside to cool slightly.

      In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, thyme, paprika, salt, and pepper until fully combined.

        Add the thawed hash browns to the egg mixture, stirring gently to combine. Then fold in the cooked sausage, diced bell peppers, and half of the shredded cheddar cheese.

          Pour the mixture into the prepared baking dish, spreading it out evenly. Top with the remaining cheddar cheese and sprinkle with chopped green onions.

            Bake in the preheated oven for 35-40 minutes or until the eggs are set and the top is lightly golden.

              Remove from the oven and let it cool for a few minutes. Slice into squares to serve.

                Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 8

                  - Presentation Tips: Serve each square on a plate, garnished with additional green onion tops and a dollop of sour cream if desired for added creaminess.