Description
Hearty baked breakfast casserole with turkey sausage, hash browns, sharp cheddar, and chives , an easy make-ahead breakfast that serves 10.
Ingredients
Scale
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- 2 tablespoons (30 ml) extra virgin olive oil
- 1 pound (455 g) turkey breakfast sausage
- 1/2 small yellow onion, diced
- 1 red bell pepper, seeded and diced
- 1 (30-ounce / 850 g) bag frozen diced hash brown potatoes, thawed
- 8 ounces (225 g) freshly shredded sharp cheddar cheese
- 3 tablespoons (9 g) chives, sliced
- 6 large eggs, beaten (room temperature)
- 1/2 cup (120 ml) whole milk
- Salt, to taste
- Pepper, to taste
Instructions
- Step 1: Preheat Your Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9” x 13” baking dish and set it aside to prepare for the casserole.
- Step 2: Cook the Sausage: In a medium skillet over medium heat, brown the turkey sausage, breaking it apart as it cooks. Cook for 5 to 7 minutes until the sausage reaches a hearty brown color and is fully cooked through.
- Step 3: Drain Excess Fat: Transfer the browned sausage to a bowl, and discard or drain excess fat and liquid from the skillet to reduce grease in the casserole.
- Step 4: Sauté the Vegetables: Add 2 tablespoons of extra virgin olive oil to the same skillet. Add diced onion and red bell pepper and sauté for 5 to 6 minutes until the vegetables are soft and caramelized, turning translucent with a slight golden color. Watch carefully to avoid burning the vegetables.
- Step 5: Combine Sausage and Vegetables: Add the sautéed onions and bell pepper to the bowl with the cooked sausage.
- Step 6: Add Remaining Ingredients: To the sausage and vegetable mixture, add thawed diced hash brown potatoes, shredded cheddar cheese, and sliced chives. Season with salt and pepper to taste. Gently toss everything together to combine evenly.
- Step 7: Prepare Egg Mixture: In a separate bowl, whisk together the beaten eggs and whole milk. Season with salt and pepper to taste.
- Step 8: Mix Egg Mixture into Ingredients: Drizzle the egg and milk mixture over the sausage, vegetables, hash browns, cheese, and chives. Fold the mixture gently to coat all ingredients without breaking down the hash browns. Avoid overmixing to prevent an undesirable texture.
- Step 9: Transfer to Baking Dish: Pour the combined mixture into the prepared 9” x 13” baking dish, spreading it out evenly to promote uniform cooking and avoid soggy spots.
- Step 10: Cover and Bake: Cover the baking dish tightly with foil. Bake the casserole in the preheated oven for 35 minutes. This step traps moisture inside to prevent dryness during cooking.
- Step 11: Finish Baking Uncovered: Remove the foil and continue baking for an additional 10 minutes uncovered. This allows the top to develop a golden, appetizing color.
- Step 12: Serve with Fresh Chives: Before serving, sprinkle fresh chives atop the casserole for color and a fresh mild onion flavor.
Notes
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- Room Temperature: Store leftovers in an airtight container at room temperature for up to 2 days to keep texture intact and avoid spoilage.
- Refrigeration: Keep in an airtight container covered tightly and refrigerate for up to 5 days to maintain moisture and flavors.
- Freezing: Wrap casserole tightly in plastic wrap and place in a freezer-safe container. Store for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To ensure the sausage browns well, break it into small pieces and cook over medium heat for 5 to 7 minutes until fully cooked.
- If the casserole is too dry after baking, add an extra 1/4 cup (60 ml) whole milk to the egg mixture before pouring it over the ingredients to increase creaminess.
- To avoid a soggy base, spread thawed hash browns evenly in the baking dish and cook them alone for 5 minutes before combining with the rest of the ingredients.
- If chives are unavailable, substitute with 2 tablespoons of green onions for a similar fresh flavor.
- Use large eggs at room temperature to ensure the egg mixture blends smoothly for better texture.
- Avoid mixing the egg mixture too vigorously with the hash browns to prevent breaking down the potatoes and creating an odd texture.
- Reheat leftover casserole in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through. Cover loosely with foil to retain moisture.
- Serve with a side of fresh fruit or a spinach salad for nutritional balance. Add sliced avocado or roasted sweet potatoes for contrasting textures and flavors.
- For variety, use leftovers to make breakfast burritos or sandwiches, or serve alongside extra hash browns.
- Top portions with salsa verde, fresh pico de gallo, sour cream, or Greek yogurt to add a zesty or creamy contrast.
- Swap turkey breakfast sausage for a preferred meat such as pork or chicken sausage for different flavor profiles.
- Add favorite vegetables like mushrooms or spinach for extra nutrition and variety.
- Substitute whole milk for low-fat milk for a lighter version with minimal flavor loss.
- Choose good quality breakfast sausage with a balanced spice blend for savory depth. Select a lower-fat sausage option if you prefer less grease in your casserole.
- Use sharp cheddar cheese freshly shredded for more flavor; pre-shredded can save time but have less melt quality.
- Frozen hash browns should be thawed before assembling for even cooking and texture.
- Whole milk adds ideal creaminess, but low-fat milk works as a lighter substitute.
Nutrition
- Serving Size: 1 serving (approx. 1/10 of casserole)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 210mg