Sausage Breakfast Casserole With a Firm Hash Brown Base

Ingredients

• 2 tablespoons unsalted butter, divided (28 g)
• 1 (30-ounce) bag frozen shredded hash browns, thawed and squeezed dry (850 g)
• 1 pound bulk pork breakfast sausage (454 g)
• 1 medium yellow onion, finely diced (150 g)
• 1 red bell pepper, finely diced (150 g)
• 12 large eggs (600 g)
• 1 cup whole milk (240 g)
• 1 1/2 cups shredded sharp cheddar, divided (170 g)
• 1 teaspoon kosher salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 2 scallions, thinly sliced (30 g)

Instructions

1. Prepare the dish. Heat oven to 375°F. Butter a 9-by-13-inch baking dish. Place thawed hash browns in a clean towel and squeeze firmly until they feel dry and loose rather than damp and clumped.
2. Bake the potatoes. Toss hash browns with half the butter, half the cheddar, a pinch of salt, and pepper. Press into an even layer in the dish. Bake for 20 minutes, until the edges begin to turn golden.
3. Cook sausage and vegetables. Brown sausage in a large skillet over medium heat, breaking it into small crumbles. Add onion and bell pepper. Cook until vegetables are tender and the skillet has no visible liquid, then remove from heat.
4. Mix the custard. Whisk eggs, milk, remaining salt, and remaining pepper in a large bowl until completely blended. Stir in sausage mixture, scallions, and remaining cheddar. Let stand two minutes for surface bubbles to rise.
5. Assemble and bake. Spread the sausage mixture over the baked potatoes. Pour egg mixture evenly across the dish and tap twice on the counter. Bake 28 to 32 minutes, until the center reaches 160°F and no longer ripples when gently moved.
6. Rest and slice. Set the casserole on a rack for 10 minutes before cutting. Run a thin spatula around the edges, then cut eight squares. Lift portions from the firm potato base with a broad spatula.

Notes

• Squeeze the thawed hash browns in a towel, not just a colander. The extra pressing removes enough water to help the base brown before the egg mixture goes on top.
• The casserole freezes well after baking. Wrap cooled squares individually, then place them in a freezer container so you can take out only the portions needed.
• The 160°F center temperature follows FoodSafety.gov guidance for egg dishes. Check through the egg layer rather than against the hot potato base.

Nutrition Facts