Martha Stewart Hash Brown Breakfast Casserole Recipe
Need a crowd-pleasing breakfast? This Martha Stewart Hash Brown Breakfast Casserole Recipe is perfect.
Ingredients
- 900 g frozen hash browns thawed.
- 450 g breakfast sausage crumbled.
- 12 large eggs.
- 1 cup milk.
- 2 cups shredded cheddar cheese.
- 1 medium onion diced.
- 1 red bell pepper chopped.
- 1 tsp salt.
- 1/2 tsp black pepper.
- 1 tsp garlic powder.
- 1/2 cup sour cream optional.
Instructions
Preheat Oven
- Heat oven to 175°C (350°F). Spray baking dish with oil. Ready for layers.
Cook Sausage
- Brown sausage in skillet over medium heat. Crumble as it cooks. Drain fat well.
Sauté Veggies
- Add diced onion and pepper to skillet. Cook 4 minutes until soft. Remove from heat.
Prep Hash Browns
- Thaw hash browns completely. Squeeze out extra moisture with towel. Dry is key.
Layer Bottom
- Spread half hash browns in dish. Press down lightly for even base.
Add Sausage Mix
- Sprinkle all sausage and veggies over potatoes. Spread evenly.
Cheese Layer
- Sprinkle 1 cup cheese on top. Melts into everything nicely.
Top with Potatoes
- Add remaining hash browns. Press gently to settle layers.
Mix Egg Custard
- Whisk eggs, milk, salt, pepper, garlic powder. Add sour cream if using.
Pour Over Casserole
- Pour egg mix evenly over top. It soaks through all layers.
Final Cheese
- Top with remaining cheese. Covers beautifully.
Bake Until Golden
- Bake 45-50 minutes. Center set, edges bubbly. Knife comes clean.
Rest Before Serving
- Let sit 10 minutes. Easier to cut neat slices.
Notes
- Thaw hash browns overnight in fridge.
- Drain sausage well – no greasy casserole.
- Use meat thermometer: eggs 74°C done.
- Add spinach for green boost.
- Swap sausage for bacon bits.
- Make vegetarian: mushrooms and peppers.
- Spice with hot sauce in eggs.
- Overnight prep: cover, fridge, bake morning.