Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
- Ensure your thawed hashbrowns are as dry as possible. Spread them on a clean kitchen towel or paper towels and gently press out excess moisture. In a large bowl, combine the drained hashbrowns with the crumbled cooked breakfast sausage, chopped onion, and chopped green bell pepper.2 pounds frozen shredded hashbrowns, 1 pound breakfast sausage, 1 cup chopped onion, 1 cup chopped green bell pepper
- In a separate medium bowl, whisk together the sour cream, mayonnaise, and lightly beaten eggs. Add the garlic powder, salt, and black pepper, and stir until well combined.1/2 cup sour cream, 1/4 cup mayonnaise, 2 large eggs, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Pour the sour cream mixture over the hashbrown and sausage mixture in the large bowl. Gently stir everything together until all the ingredients are evenly coated.
- Stir in 1/2 cup of the shredded cheddar cheese and 1/2 cup of the shredded Monterey Jack cheese into the hashbrown mixture. Reserve the remaining cheese for topping.1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
- Pour the entire mixture into the prepared baking dish and spread it out evenly.
- Sprinkle the remaining shredded cheddar and Monterey Jack cheeses evenly over the top of the casserole.1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
- Place the baking dish in the preheated oven and bake for 35-45 minutes, or until the casserole is golden brown, bubbly, and the cheese is fully melted and slightly crisped.
- Let the Cheesy Cracked Out Hashbrown Breakfast Casserole rest for about 5-10 minutes before serving. Garnish with fresh chives or crumbled bacon if desired.chopped fresh chives, crumbled bacon
Notes
Ensure hashbrowns are thoroughly drained for a crispy texture. This casserole can be assembled ahead of time and baked later.
