Kaserol Sarapan
This is the classic hold-everything breakfast bake: a bed of shredded hash browns layered with browned breakfast sausage, sweet peppers, and sharp cheddar, all bound in a savory egg-and-milk custard. It bakes up with crisp golden edges, a creamy set center, and enough heft to feed a crowd from one pan. Salting and draining the potatoes and letting the layers soak keeps every slice custardy instead of watery, so it holds its shape when you cut it.
Brown 1 lb breakfast sausage with a diced onion and green bell pepper in a skillet until crumbly, then drain. Heat the oven to 375°F (190°C) and butter a 9x13-inch dish. Squeeze the moisture from 30 oz thawed shredded hash browns and spread them across the bottom, scatter the sausage-pepper mixture and 1 1/2 cups shredded sharp cheddar on top. Whisk 12 large eggs with 2 cups whole milk, 1 tsp Dijon, 1 tsp garlic powder, 1 1/2 tsp salt, and 1/2 tsp pepper, pour it evenly over the layers, press down so it soaks in, and top with another 1/2 cup cheddar. Bake uncovered 45 to 55 minutes until golden and set with no liquid jiggle in the center, rest 10 minutes, then cut into 12 squares.
- Wring the thawed hash browns dry in a towel and drain the sausage fat, the two biggest causes of a soggy, watery casserole.
- Bake to just-set, not firm: pull it when the center barely jiggles, since carryover heat finishes it during the 10-minute rest.
- Assemble the night before and refrigerate; add about 10 minutes to the bake time straight from cold.
Equipment
- 9x13-inch baking dish
- Large skillet
- Large mixing bowl
- Whisk
- Box grater
- Clean kitchen towel
- Aluminum foil
Bahan
Casserole Base
- 850 g frozen shredded hash browns, thawed and patted dry
- 450 g ground breakfast sausage, casings removed if using links
- yellow onion, finely diced
- green bell pepper, diced
- 15 ml neutral oil, for the skillet
Egg Custard
- large eggs
- 480 ml whole milk
- 5 ml Dijon mustard
- 3 g garlic powder
- 9 g fine salt
- 1 g black pepper, freshly ground
Cheese & Finish
- 225 g sharp cheddar cheese, shredded, divided
- 15 g unsalted butter, for greasing the dish
- green onions, thinly sliced, to garnish
Cara membuat
- LANGKAH01
Heat the oil in a large skillet over medium-high. Add the sausage and cook, breaking it into small crumbles, until no pink remains, about 6 minutes. Stir in the diced onion and bell pepper and cook until softened, 4 to 5 minutes more. Drain off the excess fat and let the mixture cool slightly.
- LANGKAH02
Heat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with the butter. Pile the thawed hash browns into a clean towel and squeeze firmly to wring out the excess moisture, then spread them in an even layer across the bottom of the dish.
- LANGKAH03
In a large bowl, whisk the eggs until fully blended and streak-free. Whisk in the milk, Dijon, garlic powder, salt, and pepper until uniform and slightly frothy.
- LANGKAH04
Scatter the sausage and pepper mixture evenly over the hash browns, then sprinkle with 1 1/2 cups of the cheddar. Pour the egg custard slowly and evenly over the top, gently pressing everything down with a spatula so the potatoes soak it up, then finish with the remaining 1/2 cup cheese.
- LANGKAH05
For a make-ahead breakfast, cover the unbaked dish tightly and refrigerate up to 24 hours. Let it sit at room temperature for about 20 minutes before baking, and add roughly 10 minutes to the bake time.
- LANGKAH06
Bake uncovered for 45 to 55 minutes, until the top is golden, the edges bubble, and the center is set with no liquid jiggle when you nudge the dish. If the top browns too quickly, tent it loosely with foil.
- LANGKAH07
Let the casserole rest 10 minutes so the custard finishes setting and slices cleanly. Scatter with sliced green onions and cut into 12 squares.
Make ahead
Assemble the casserole completely (through the final cheese layer), cover, and refrigerate up to 24 hours before baking. Bake straight from the fridge after a 20-minute counter rest, adding about 10 minutes to the time. You can also bake it fully, cool, and freeze whole or in portions for up to 2 months.
Storage
Cool completely, then cover the dish or transfer squares to an airtight container and refrigerate up to 4 days. Reheat individual portions in the microwave for 60 to 90 seconds, or warm the whole dish, covered with foil, in a 325°F (160°C) oven until heated through, about 20 minutes.
Variations
Vegetarian mushroom and spinach
Skip the sausage. Sauté 8 oz (225 g) sliced mushrooms until browned, then wilt in 3 packed cups baby spinach and a pinch of nutmeg. Drain well and use in place of the meat for a meat-free casserole with the same custardy set.
Southwest spiced
Swap the breakfast sausage for fresh chorizo and the cheddar for pepper jack. Add a seeded, minced jalapeño with the onion and stir 1 tsp cumin into the custard. Serve with salsa and a squeeze of lime.
Bacon and Gruyère
Replace the sausage with 10 slices of bacon, cooked crisp and crumbled, and use half Gruyère and half cheddar. Add 2 tbsp chopped chives to the custard for a slightly more brunch-elegant version.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Pertanyaan umum
Can I make this breakfast casserole ahead of time?
Yes, and it is one of the best reasons to make it. Assemble the whole breakfast casserole the night before, cover it tightly, and refrigerate up to 24 hours. In the morning let it sit on the counter for about 20 minutes while the oven heats, then bake as directed, adding roughly 10 minutes since it starts cold.
Do I need to thaw the hash browns first?
Thaw them, then squeeze them dry. Frozen shredded potatoes carry a lot of water, and if you add them frozen they release it into the eggs and leave you with a watery casserole. Thawing and wringing them in a clean towel is the single biggest step for a set, sliceable result.
Why did my breakfast casserole turn out watery in the middle?
Usually one of three things: the hash browns were not drained, the sausage fat was not poured off, or it was pulled from the oven too soon. Bake until the center no longer jiggles like liquid and a knife near the middle comes out clean, then rest it 10 minutes so the custard can finish setting from carryover heat.
Can I freeze it?
Absolutely. Bake it fully, cool completely, then freeze the whole pan or individual squares wrapped well for up to 2 months. Reheat frozen portions in the microwave, or thaw overnight in the fridge and warm the covered dish in a 325°F (160°C) oven until hot through.
What can I use instead of breakfast sausage?
Cooked crumbled bacon, diced ham, or fresh chorizo all work in the same amount, and browned mushrooms with spinach make a satisfying vegetarian swap. Just make sure any meat is cooked and any vegetables are well drained before layering so the egg custard stays firm.
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