Target: 6 × 4 inches · landscape

Sausage, Egg, and Hash Brown Breakfast Casserole

80 min · 8 servings

Ingredients

□ 1 1/2 lb frozen shredded hash browns, thawed

□ 2 tbsp extra-virgin olive oil, divided

□ 1 tbsp unsalted butter, softened

□ 1 lb pork breakfast sausage

□ 1 medium yellow onion, diced

□ 1 medium red bell pepper, diced

□ 10 large eggs

□ 1 1/2 cups half-and-half

□ 1 1/2 tsp kosher salt, divided

□ 1 tsp freshly ground black pepper

□ 1/2 tsp garlic powder

□ 8 oz sharp cheddar cheese, shredded

□ 4 scallions, thinly sliced

1. Heat oven to 425 F; butter and preheat a 9-by-13-inch dish. Squeeze potatoes dry; season with 1 tbsp oil and 1/2 tsp salt.

2. Press potatoes into hot dish, add 1 tbsp oil, and bake 15 minutes. Brown sausage over medium-high for 6 minutes.

3. Cook onion and pepper with sausage until dry. Gently whisk eggs, half-and-half, 1 tsp salt, pepper, and garlic powder.

4. At 350 F, layer sausage, 6 oz cheese, scallions, and custard. Add 2 oz cheese and bake now, or chill 8–12 hours.

5. Bake warm 25–30 minutes or chilled 35–40 minutes, to 160 F. Rest 10 minutes; garnish, cut, and serve.

Cook’s note: Dry potatoes and cooked-off vegetable moisture prevent a watery casserole and protect crisp edges.