- Cook the Sausage Mixture:
- In a skillet over medium heat, cook the ground sausage, breaking it apart with a spatula, until browned and cooked through.
- Add finely chopped onion and cook until softened.
- Add chopped red and green bell peppers and cook for an additional 2-3 minutes until the vegetables are tender. Remove from heat.
- Prepare the Casserole Dish:
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with cooking spray.
- Assemble the Casserole:
- Spread the thawed hash browns evenly in the bottom of the prepared baking dish.
- Sprinkle the cooked sausage and vegetable mixture over the hash browns.
- Sprinkle shredded cheddar cheese over the sausage and hash browns.
- Prepare the Egg Mixture:
- In a large bowl, whisk together eggs, milk, salt, and black pepper until well combined.
- Pour Egg Mixture Over:
- Pour the egg mixture evenly over the sausage, hash browns, and cheese in the baking dish.
- Bake:
- Bake in the preheated oven for 45-55 minutes or until the center is set and the top is golden brown.
- Cool and Refrigerate (Optional):
- Allow the casserole to cool for a few minutes before slicing.
- If you plan to make it ahead, let it cool completely, then cover and refrigerate overnight. You can then reheat it in the oven the next morning.
- Serve:
- Cut into squares and serve warm. Optionally, garnish with chopped fresh herbs, salsa, or sour cream.
This Sausage Hashbrown Make-Ahead Casserole is a hearty and satisfying breakfast that can be prepared in advance, making your mornings a bit easier.