Cheesy Hash Brown Casserole

This Cheesy Hash Brown Casserole is loaded with sausage, eggs, hash brown potatoes, and lots of cheese. It can be assembled the night before, and then baked and served for breakfast or brunch the next morning.

This post is sponsored in conjunction with BrunchWeek. I received product samples from sponsor companies to aid in the creation of the BrunchWeek recipes. All opinions are mine alone.

 This breakfast casserole also makes excellent leftovers! Just store, covered, in the refrigerator for up to five days. We reheated slices in the toaster oven at 350 degrees F.

Welcome to #BrunchWeek 2018.

This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar

Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.

Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.

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Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.

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After my recipe for this Cheesy Hash Brown Breakfast Casserole, be sure to check out the rest of the Brunch Week participants' fabulous brunch recipes.

And don't forget to enter to win one of the sweet prizes from all of our sponsors.

Yield: 8 servings

Cheesy Hash Brown Casserole

ingredients:

• 1 tablespoon olive oil
• 1 pound uncooked mild Italian sausage, casings removed
• 1 medium yellow onion, diced
• 1 red bell pepper, stemmed, seeds removed, and diced
• 3/4 teaspoon kosher salt, divided
• 20 ounces frozen shredded hash brown potatoes, kept frozen
• 10 large eggs (I used Eggland's Best)
• 1 cup sour cream
• 1 cup milk (whole or 2%)
• 2 tablespoons Dijon mustard
• 6 ounces (1 1/2 cups) shredded sharp cheddar cheese (I used Cabot Sharp Cheddar)
• 1/2 teaspoon freshly ground black pepper

instructions:

1. With a rack in the middle, heat the oven to 375 degrees F. Spray a 9 inch by 13 inch baking pan with spray oil
2. In a 12 inch skillet, heat the oil over medium heat. Add the sausage, and cook while breaking it up with a wooden spoon or spatula, about 6 to 8 minutes. 
3. Add the onion, bell pepper, and 1/4 teaspoon of the salt. Continue to cook, stirring occasionally, for about 5 minutes. Pour the sausage and vegetable mixture into the baking dish, mix in the hash browns, and spread the mixture evenly. 
4. In a large bowl, whisk the eggs, and then whisk in the sour cream, milk, mustard, cheese, the rest of the salt, and the pepper. Pour this over the sausage and vegetable mixture. 
5. Bake the casserole for about 45 minutes, until the top is lightly browned and a knife inserted in the middle comes out clean. Cool for 5 minutes until slicing and serving. 
6. This casserole can be made the night before, refrigerated, and baked in the morning. Remove it from the refrigerator 20 minutes before baking. 

https://www.karenskitchenstories.com/2018/04/cheesy-hash-brown-casserole-brunchweek.html

Recipe adapted from kitchn

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:

• Cà Phê Trứng (Vietnamese Egg Coffee) from Tara's Multicultural Table.
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• Irish Coffee from My Catholic Kitchen.
• Strawberry Frosé from Love and Confections.

BrunchWeek Appetizers:

• Everything Bagel Dip from Rants From My Crazy Kitchen.

BrunchWeek Egg Dishes:

• Cauliflower Waffles from Caroline's Cooking.
• Cheesy Hashbrown Casserole from Karen's Kitchen Stories.
• Farmers Casserole from A Day in the Life on the Farm.
• Ham & Artichoke Strata from The Chef Next Door.
• Hash Brown Waffles with Bacon & Eggs from Amy's Cooking Adventures.

BrunchWeek Breads, Grains, and Pastries:

• Bacon and Cheese Twists from Big Bear's Wife.
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• Carrot Cake Muffins from A Kitchen Hoor's Adventures.
• Chocolate Chip Pecan Cinnamon Rolls from Pass the Sushi.
• Coconut Raspberry Skillet Pancake from Books n' Cooks.
• French Toast Muffin Bites from Daily Dish Recipes
• Make Ahead Mocha Granola from Wholistic Woman.
• Toasted Coconut Granola from Cooking With Carlee.

BrunchWeek Main Dishes:

• Antipasto Pizza from Strawberry Blondie Kitchen
• Breakfast Pizza from Hezzi-D's Books and Cooks.
• Mini Breakfast Pot Pies from Forking Up.

BrunchWeek Fruits, Vegetables and Sides:

• I Dream of Hawaii Smoothie Bowl from Brunch-n-Bites.
• Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee.

BrunchWeek Desserts:

• Breakfast Oatmeal Thumbprint Cookies from The Spiffy Cookie.
• Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy.