Quick Christmas Morning Hash (Print Version)

A comforting morning casserole with hash browns, sausage, eggs, and cheese, perfect for festive occasions.

# Components:

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01 - 24 oz bag frozen shredded hash browns, thawed
02 - 1 lb breakfast sausage (pork or turkey), casing removed
03 - 1 ½ cups shredded cheddar cheese
04 - ½ cup diced red bell pepper
05 - ½ cup diced green onions
06 - 1 cup whole milk
07 - 6 large eggs
08 - 1 tsp salt
09 - ½ tsp black pepper
10 - ½ tsp garlic powder
11 - ½ tsp smoked paprika (optional)
12 - 2 tbsp olive oil or melted butter

# Preparation Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with olive oil or melted butter.
02 - In a large skillet over medium heat, cook breakfast sausage until browned and crumbled, about 5 to 7 minutes. Drain excess fat.
03 - In a large bowl, mix thawed hash browns, cooked sausage, diced red bell pepper, green onions, and 1 cup shredded cheddar cheese until evenly combined.
04 - Whisk together eggs, whole milk, salt, black pepper, garlic powder, and smoked paprika in a separate bowl until fully combined.
05 - Pour egg mixture over hash brown mixture and stir well to evenly coat all ingredients.
06 - Spread mixture evenly in prepared baking dish and top with remaining ½ cup shredded cheddar cheese.
07 - Bake for 35 to 40 minutes until center is set and top is golden brown.
08 - Let cool for 5 minutes before slicing and serving.

# Expert Advice:

01 -
  • A foolproof, make-ahead breakfast casserole that feeds a crowd with minimal effort.
  • Gluten-free option available by using gluten-free sausage.
  • Perfect balance of crispy hash browns and creamy, cheesy custard.
  • Full of savory flavors and just the right amount of spice for a festive morning.
02 -
  • Use a cast iron skillet for browning the sausage to develop richer flavors.
  • Let the bake rest for 5 minutes before cutting to help it set perfectly.
  • Double-check all labels if gluten sensitivity is a concern, especially for the sausage and cheese.
  • Prepare the mixture the night before and refrigerate to save time on the morning of serving.
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