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SOUTHERN SAUSAGE & HASH BROWN BREAKFAST CASSEROLE With Sharp Cheddar, Monterey Jack & Buttery Golden Potatoes Golden, buttery hash browns, savory breakfast sausage, sweet bell peppers, onions, and plenty of melted cheese, all baked together in a rich, tender egg custard. This is the kind of hearty Southern breakfast casserole that belongs on the table Christmas morning. Assemble it the night before, refrigerate, and bake when you’re ready for breakfast. PREP TIME: 20 minutes COOK TIME: Approximately 65–80 minutes TOTAL TIME: Approximately 1 hour 25 minutes–1 hour 40 minutes SERVINGS: 10 BAKING DISH: 9×13 inches BUTTERY HASH BROWN LAYER 1 package (30 oz) frozen shredded hash browns ½ cup (1 stick) salted butter, melted Salt and black pepper, for lightly seasoning the potatoes SAUSAGE & VEGETABLES 1 lb bulk breakfast sausage ½ green bell pepper, finely diced ½ red bell pepper, finely diced ½ small onion, finely diced (no more than ¾ cup) CHEESE LAYER 1½ cups shredded Monterey Jack cheese 1½ cups shredded sharp cheddar cheese EGG CUSTARD 8 large eggs 1⅓ cups half-and-half 1 teaspoon seasoned salt ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ¼ teaspoon dry mustard, optional FINISH WITH Freshly chopped parsley or chives, optional LET’S GET INTO IT 1. Preheat and prepare. Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish. 2. Bake the hash browns. Spread the frozen shredded hash browns evenly in the baking dish. Pour the melted butter over the potatoes, season lightly with salt and pepper, and toss to coat. Bake uncovered for 30–35 minutes, until the potatoes are mostly tender and beginning to turn golden. This first bake helps evaporate excess moisture so the finished casserole isn’t watery. 3. Brown the sausage. While the potatoes bake, cook the breakfast sausage in a large skillet over medium-high heat, breaking it into small crumbles. Add the diced peppers and onion and cook for approximately 5–7 minutes, until the sausage is browned and the vegetables are softened. Drain excess grease. 4. Lower the oven temperature. Remove the hash browns from the oven and reduce the temperature to 350°F. 5. Layer the casserole. Spoon the sausage and vegetable mixture evenly over the potatoes. Gently stir to distribute the ingredients throughout the hash browns, then sprinkle the Monterey Jack and sharp cheddar evenly over the top. 6. Prepare the egg custard. In a large bowl, whisk together the eggs, half-and-half, seasoned salt, kosher salt, black pepper, and dry mustard until completely combined. 7. Pour and distribute. Slowly pour the egg mixture evenly over the casserole, including around the edges, so the potatoes, sausage, and cheese are well moistened. 8. Bake until set. Bake uncovered at 350°F for approximately 35–45 minutes, until the edges are lightly browned and the center is set with only a slight jiggle. The center should reach 160°F on an instant-read thermometer. 9. Rest and serve. Let the casserole rest for 5–10 minutes before slicing. This allows the egg custard to settle for cleaner portions. 10. Finish with. Sprinkle with freshly chopped parsley or chives, if desired, and serve warm. MAKE IT AHEAD Prepare the casserole through Step 7, cover tightly, and refrigerate overnight. The next morning, preheat the oven to 350°F and bake directly from the refrigerator for approximately 40–50 minutes, or until the center reaches 160°F. #TheRecipeRabbitHole #BreakfastCasserole #SouthernBreakfast   #creatorsearchinsights #hashbrownrecipes
SOUTHERN SAUSAGE & HASH BROWN BREAKFAST CASSEROLE With Sharp Cheddar, Monterey Jack & Buttery Golden Potatoes Golden, buttery hash browns, savory breakfast sausage, sweet bell peppers, onions, and plenty of melted cheese, all baked together in a rich, tender egg custard. This is the kind of hearty Southern breakfast casserole that belongs on the table Christmas morning. Assemble it the night before, refrigerate, and bake when you’re ready for breakfast. PREP TIME: 20 minutes COOK TIME: Approximately 65–80 minutes TOTAL TIME: Approximately 1 hour 25 minutes–1 hour 40 minutes SERVINGS: 10 BAKING DISH: 9×13 inches BUTTERY HASH BROWN LAYER 1 package (30 oz) frozen shredded hash browns ½ cup (1 stick) salted butter, melted Salt and black pepper, for lightly seasoning the potatoes SAUSAGE & VEGETABLES 1 lb bulk breakfast sausage ½ green bell pepper, finely diced ½ red bell pepper, finely diced ½ small onion, finely diced (no more than ¾ cup) CHEESE LAYER 1½ cups shredded Monterey Jack cheese 1½ cups shredded sharp cheddar cheese EGG CUSTARD 8 large eggs 1⅓ cups half-and-half 1 teaspoon seasoned salt ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ¼ teaspoon dry mustard, optional FINISH WITH Freshly chopped parsley or chives, optional LET’S GET INTO IT 1. Preheat and prepare. Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish. 2. Bake the hash browns. Spread the frozen shredded hash browns evenly in the baking dish. Pour the melted butter over the potatoes, season lightly with salt and pepper, and toss to coat. Bake uncovered for 30–35 minutes, until the potatoes are mostly tender and beginning to turn golden. This first bake helps evaporate excess moisture so the finished casserole isn’t watery. 3. Brown the sausage. While the potatoes bake, cook the breakfast sausage in a large skillet over medium-high heat, breaking it into small crumbles. Add the diced peppers and onion and cook for approximately 5–7 minutes, until the sausage is browned and the vegetables are softened. Drain excess grease. 4. Lower the oven temperature. Remove the hash browns from the oven and reduce the temperature to 350°F. 5. Layer the casserole. Spoon the sausage and vegetable mixture evenly over the potatoes. Gently stir to distribute the ingredients throughout the hash browns, then sprinkle the Monterey Jack and sharp cheddar evenly over the top. 6. Prepare the egg custard. In a large bowl, whisk together the eggs, half-and-half, seasoned salt, kosher salt, black pepper, and dry mustard until completely combined. 7. Pour and distribute. Slowly pour the egg mixture evenly over the casserole, including around the edges, so the potatoes, sausage, and cheese are well moistened. 8. Bake until set. Bake uncovered at 350°F for approximately 35–45 minutes, until the edges are lightly browned and the center is set with only a slight jiggle. The center should reach 160°F on an instant-read thermometer. 9. Rest and serve. Let the casserole rest for 5–10 minutes before slicing. This allows the egg custard to settle for cleaner portions. 10. Finish with. Sprinkle with freshly chopped parsley or chives, if desired, and serve warm. MAKE IT AHEAD Prepare the casserole through Step 7, cover tightly, and refrigerate overnight. The next morning, preheat the oven to 350°F and bake directly from the refrigerator for approximately 40–50 minutes, or until the center reaches 160°F. #TheRecipeRabbitHole #BreakfastCasserole #SouthernBreakfast #creatorsearchinsights #hashbrownrecipes

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