Sausage Hashbrown Breakfast Casserole
This Sausage Hashbrown Breakfast Casserole is the kind of breakfast that everyone gets excited about! It’s layered with shredded hashbrowns, homemade maple chicken sausage, peppers & onions, sharp cheddar cheese and fluffy eggs blended with cottage cheese. It’s high in protein, makes 8 servings and can even be assembled the night before, making it perfect for meal prep, holiday mornings or feeding a hungry crowd.
Equipment
- cheese grater
- large pan
- spatula
- 9x13" baking dish
Ingredients
For the Peppers & Onions:
- olive oil or avocado oil
- 1 large red bell pepper finely diced
- ½ yellow onion finely diced
- kosher salt & black pepper to taste
For the Homemade Chicken Breakfast Sausage:
- olive oil or avocado oil
- 1 lb ground chicken (I recommend 92% lean) -- SEE NOTE*
- 2 tsp maple syrup
- 1 tsp rubbed sage
- 1 tsp kosher salt
- ¾ tsp black pepper
- ½ tsp dried thyme
- ½ tsp garlic powder
- ¼ tsp onion powder
- red pepper flakes optional, to taste
For the Blended Eggs:
- 12 large eggs
- 1 cup plain cottage cheese
- ½ tsp kosher salt
- ½ tsp black pepper
For the Casserole:
- 20 oz frozen shredded potato hash browns thawed
- 2 cups freshly grated sharp cheddar cheese (about 6oz)
- chopped chives optional, for garnish
Instructions
- First, preheat your oven to 375F and lightly grease a 9x13" baking dish. Set aside.
- Bring a large pan up to medium-high heat. Once hot, coat the pan with oil, then add diced bell pepper & onion. Season with kosher salt & black pepper to taste, and sauté, stirring occasionally, for 4-5 minutes until softened. Remove from pan and set aside.olive oil, 1 large red bell pepper, ½ yellow onion, kosher salt & black pepper
- Return pan to medium-high heat and add a bit more oil. Then add ground chicken. As the chicken cooks, add in the maple syrup & seasonings and use your spatula to break apart into small pieces. Once browned, add back in the sautéed peppers and onions and stir until combined.olive oil, 1 lb ground chicken, 2 tsp maple syrup, 1 tsp rubbed sage, 1 tsp kosher salt, ¾ tsp black pepper, ½ tsp dried thyme, ½ tsp garlic powder, ¼ tsp onion powder, red pepper flakes
- Add eggs, cottage cheese, kosher salt & black pepper to a large blender and blend until just combined, 30 seconds or less. Resist over-blending as you will introduce too many air bubbles into the eggs.12 large eggs, 1 cup plain cottage cheese, ½ tsp kosher salt, ½ tsp black pepper
- Add thawed shredded hashbrowns to the bottom of the greased baking dish, followed by the chicken sausage, peppers & onions and a layer of cheddar cheese. Pour the blended egg and cottage cheese mixture evenly over top.20 oz frozen shredded potato hash browns, 2 cups freshly grated sharp cheddar cheese
- Transfer sausage hashbrown breakfast casserole to the oven for about 45 minutes, or until the eggs are set. If the top is browning too fast, tent the baking dish with aluminum foil. Optionally, garnish with chopped chives. Let stand for at least 10 minutes before slicing and serving.chopped chives
Video
Notes
*NOTE: Raw chicken breakfast sausage can be a bit hard to come by in my area, so for this recipe we are making our own using ground chicken and a variety of spices. If you can find raw chicken breakfast sausage, feel free to substitute 1 lb of that and omit the maple syrup & spices. You can also substitute pork breakfast sausage.
Nutrition
Calories: 343kcal | Carbohydrates: 16g | Protein: 29g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 307mg | Sodium: 551mg | Potassium: 170mg | Fiber: 1g | Sugar: 3g | Vitamin A: 863IU | Vitamin C: 20mg | Calcium: 66mg | Iron: 1mg