Sausage Hash Brown Breakfast Casserole (2023)

Introduction

Sausage Hash Brown Breakfast Casserole - Breakfast is the most important meal of the day, and this Sausage Hash Brown Breakfast Casserole is the perfect way to start your day for your family!

This casserole is loaded with thick, hearty hash browns, eggs, and delicious sausage. It's a delicious and hearty way to start your day, and it'll keep you full until lunchtime! If you're looking for a delicious and easy breakfast casserole that'll fit into any diet, then check out this recipe!

Ingredients:
8 Eggs
1 lb. Breakfast Sausage
1 1/2 cups Whole Milk or Heavy Cream
2 - 3 Potatoes
1 Onion, chopped
1 Bell Pepper, chopped
2 cups Cheddar Cheese
Salt and Pepper to taste
1/4 tsp Garlic Powder

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Content

Hey, let me go ahead and just start off by saying: happy Sunday, everybody hey appreciate you guys being in all of these premieres with that being said, you didn't already seen that thumbnail and you didn't read that title and you know just what we're doing right today, I'm getting ready to show you just how easy it is to make look.

This is just a sausage hash brown breakfast casserole now, look I'm, not gonna.

Do all of those cuts like I, normally do whatever I'm gonna go ahead and just start making room.

You want to talk about something that is like super simple I'm, gonna start off by just showing you guys my casserole dish right, so listen I'm using a 13 by nine.

This is what I'm gonna tell everybody we're gonna start off by doing right here, look get yourself, some nonstick spray.

You can use butter or whatever just go ahead and spray the bottoms and the sides you get too much.

Don't worry! You can always take a paper towel.

You know, I mean just wipe it.

You know wipe it off set that here now we're gonna go ahead and start Browning our sausage right.

So let me go ahead and bring my fire up putting some heat in my pan.

This is my sauces right here.

Look I got my seasoning right here.

You know my milk, you saw my spray, we got cheese and you know what I'm gonna address this part about cheese go ahead and look at that right here we gotta look at the size of the cheese.

Listen.

This is already grated.

I did this this morning right, but you want to look at this.

Look at the size.

Look when it's small like this.

It melts much much better and, as I always tell you guys, graze your own cheese.

This way, it'll be better without all that waxy.

You know films right.

You know, you know we got to have that salt and pepper.

Look.

You know me I like to use that coarse grind.

Look! That's that kosher and of course this is you guys, don't know this, but it's smoked black peppercorns inside here now.

Listen before I forget folks.

We got to talk about the potatoes right.

You can use any type of potatoes.

You want these already been cleaned and you know cleaned and dry and then right here look well.

You know what kind of eggs we doing, we're doing them hand eggs folks.

So let's just go ahead.

I'm gonna go ahead and just give this a little jump start just a little bit of just Infuse olive oil right I'm gonna go ahead and grab my pork lay that in there just like that, then I want you guys to take a look.

You can see I'm just starting this right here and look over here in my dish.

Water right here look always keep some soapy water, nice and hot, because I wash my dishes as I.

Go, that's always going to be a pro tip.

Folks, wash your dishes as you cook, okay, so look as we starting to Brown.

You know our pork right, I'm gonna go ahead and take my vision.

We're going to go ahead and multitask right, so I'm gonna go ahead and set it up.

I'm gonna use the big chart of this and we're gonna go ahead and start shredding.

Our potatoes I know folks, I, don't ever just when I spread my potatoes I.

Don't you know peel them, you know, I mean I'll, be careful.

You know, I mean make sure my hand don't get caught.

None of these grapes, you know I mean because some people scared of that mandolin.

But look you could be scared of this this greater too.

So now you want to get yourself one of these right.

This right here breaks it up real nice and for those of you guys, that's using them.

Non-Stick Teflon, pants, uh pans.

This right here won't SCAR or break none of that up.

You don't have to ingest it right, I'm using hex, clad, which you can use metal utensils in here, because these are not how they've made you know with that coating.

But this right here helps me break it up right, as you see, if you guys come on in here and take a look at this right here.

Look at this right here, I just break it down into small pieces.

Look.

It makes it easier and it gets you more coverage.

Once you put these, on top of these hash browns right in the casserole and over here you can see the final result.

You see that right there.

Oh we that's him there and look.

The reason I showed you guys this way, because a lot of times we always want to use like the, frozen, hash browns.

Right now you know you got some extra potatoes.

You go.

You start using that and speaking of extra come here and take a look at this right here, foreign.

You can open up your refrigerator and you can figure out whatever you have in here.

You can probably like put that in there that's what I love about you type of recipes, so look I! Had some tomatoes that was left over I.

Don't know if I'm gonna incorporate these or not, but I'm gonna.

Pull those out right.

Here's a bell! Pepper! Oh and check this out! I, got some finely diced onions when they? Finally dice like this.

Listen.

This right here, really releases the flavor.

So we'll take these three.

Take these down and start adding this to this right here, foreign I.

Don't know it ain't! No such thing for me about it's too much.

You know, I mean the only thing I can tell you.

Is you didn't put enough right? So this is really up to you.

These are just like level UPS folks, then we just start working this in too letting this break down.

You know, I always tell you I like to put my onion in there a little bit.

You know early before I put anything else, all right.

Look at that right there.

This is all the level up folks and we cooking with whatever we have in there.

You know inside of our refrigerator.

We do it so that way, when we go back to the store, we start all over with fresh.

So now you saw me break those down.

I'm gonna go ahead and just start adding my bell, pepper.

There is no amount.

I'm gonna tell you guys, you guys do what you like for me: I love, veggies, you know I mean so there is again they like onion I can't have enough of it and don't forget when you cook them.

You know I'm just saying they start to saute and cook down, they get smaller, but we want to release those flavors and make this even more over the top all right.

So now we just give this a you know a quick mix, I'm gonna, let this cook down just a little bit it'll finish up once I get this in the oven, but this right here you guys tell me I know you can I know some of y'all, see him put some of them.

Tomatoes in there can do that.

You can sprinkle them over the top matter of fact, let's put some in there now that we talking about it right, flavor, folks, and because our you know our sausage was nice and seasoned already right.

There's no need for me to really hit it with nothing else, I'm not going to add no salt to it.

Listen because we all watching our salt intake low sodium is the way to go, need to put that on a t-shirt but check this out you're not going to bring this to the party.

Look at that I know some of y'all seeing right now, ooh we baby go ahead and get them uh them.

Tortilla shells ready we're gonna make some tacos I got a cold Little.

Mix I can put together with this right here, but the whole purpose of this is listen.

We doing breakfast right now, but just to get everybody to think how you know how you want to get down.

You know moving forward in the future.

You know, I mean get your mind.

Thinking like okay I got dish in there.

The ultimate goal is I, opened up your refrigerator and try to be able to create 10 dishes out of whatever you got in your refrigerator.

Okay, so look! The rest of this is real real, easy.

You can see, we only got eggs, we got seasoning, you know, I mean we got heavy whipping cream and then we got cheese right.

So it's a no-brainer look, get yourself a bowl.

You want to have a bowl big enough right, so I'm gonna go ahead and crack these I know all y'all.

Seeing right now, hey don't crack those AB make sure they write crack them in a separate bowl for you.

Listen I live in a big city, Nothing Gets By these people out here at these grocery stores.

So let me get these cracked we're gonna, get them whipped.

We're gonna put all of the seasoning in there and then we're gonna go ahead and Assemble.

You can put a little bit of dish in there.

I really can't tell you to taste that you know when it's raw like that right.

Let me go ahead and drop that in there let's get them eggs them.

Yolks broke and I gotta bring my buddy to the party.

You know when you're doing dealing with eggs, you got to add a little salt to it.

You know I mean so I'm gonna go ahead and just give it just a couple of pinches right, and you know we got a hair that too.

Yes, we do foreign.

This is how we're going to do this and I like to set mine up, so it makes sense to myself, especially if you're new right so I'm gonna.

Do it like this, because this is how we're going to layer this right, look, hash, browns, sausage, cheese and then we're gonna pour right, real, simple! So now we're just I'm gonna work with my hands.

Folks, I'm gonna just go ahead and just start putting some of these hash browns on the you know, just like this, you just want to layer.

It that's brown! Now we're going to come with the sausage.

All right! Look at this right here.

Can you guys smell what I'm cooking right now remember how I went in there and got that got my tomatoes out right found some onions.

Another raised a level up all right now, I want you guys to.

Let me know down in the comment section below what would you do to take this even more so over the top check it out now we got that cheese.

Remember the size, because we wanted to melt just right all right like to make sure I get a little bit of everywhere.

Then we're going to tie it all again, tie it all together.

You know with that uh with our egg mixture all right.

You know what I'm gonna shave a little bit of this bag.

You know why, because we're going to do that ooh we at the end, I'm gonna, go ahead and be quiet, because this right here make your your spidey sense.

Tingle! Look at that right there! Now you can see it when we put it in this oven.

This is going to make the egg mixture you know set, tie it all together and make it a little bit on the firm side right so check this out.

I'm gonna, put it I'm.

Gonna cover this with some foil, I'm gonna.

Ask you guys to let me know down in the comment section below too.

Do you know the answer to this? Hey you know: have you ever noticed that foil come on two sides which side do you use and which side just goes up at the top talk to me.

Folks, I might as well go ahead and tell you because you're gonna get a chance to see them.

You know you're gonna see me.

Do it anyway? Look the shiny side, the pretty side.

We call that the money side that goes to the top the door side that goes towards the food.

Okay, now that we got this covered, look I should have told you guys in the beginning.

Look we want to have 375 degrees, obviously I'm already preheated and ready to go so look I'm getting ready to open this up.

We're going to put this in here.

I'm gonna set a timer for 40 minutes and then we're going to take a look at it again.

First, just stick this in like this say goodbye to it for 40 minutes: okay, okay, so look we've been in here! Look 20 I mean 40 minutes right, so I'm gonna go ahead and take this I, don't have my my other I'm gonna get down like we do, hey, we'll just remind y'all love Granny come on granny.

You know she had that over her shoulder and did everything like I'm doing all right.

So look I'm gonna go ahead and remove the top look at that right here.

Folks tell me that right here, ain't fire literally, you can look at that.

If that ain't, hot I, don't know what it is.

Folks, you see the bell pepper.

You can't see that onion, but you can see that tomato, but anyway, before I, you know start patting myself on the back.

Let's just go ahead and put this in here like this.

Now we're gonna, let this go in here and stay in here for another 20 minutes.

Actually, I'm gonna look at it in about 15 minutes, but 20 minutes max.

We want to go ahead and brown and crisp up that top okay.

So look I got my light on I can look in the inside of that I'm gonna pull the shot right here.

Look at that right! There, folks that, right there tell me she ready now.

I'm gonna, give me a toothpick before I remove it, since we had some egg in here.

You just want to drop one in here somewhere like that get it in there make sure I hit the bottom, which I did then I'm just going to bring it up like that.

You see that right there you see how clean that is that tell me that the egg has set folks now I'm gonna go ahead and just remove this.

You know from the oven just in case y'all missed it.

I'm gonna go ahead, and do it just like that.

Look at that right! There folks I know.

Let me just put it out there again for you, you could push it! There's no wiggle to it.

We didn't check it.

Two comes out.

Clean I actually checked it on each one of these Corners.

You saw me check it in the middle.

The middle is where I'd be worried.

You know what I mean, but listen now, I'm gonna, let this up and then we go from there.

Hey look I'm letting this up right and uh.

It's somebody behind the camera that just got to have that they want to take it and do their own brunch thing today.

I was getting ready to cut it and they begging me not to do it.

You guys see it I'll have him send me some pictures, I'll put it in my community tab, so you guys can see right, but listen.

This is the way they want it.

Hey I, really don't want to do it.

I really don't want to make another one.

Nor do I have the time.

So look, I'm, gonna! Let him go ahead and get it, but you guys can imagine what it looks like you know.

We got hash brown.

Then we got that sausage.

We got that cheese and then we went ahead and hit it with that egg wash right all over the top and then again I'm gonna bring it up here closer.

You guys can see it.

Look at that one more time you can see the Tomato.

The bell pepper, you know that onion was in there that was really finely chopped, so I could get it to like dissolve and just release all of his flavors in there and I.

You know what you guys.

Let me know what you think down in the comment section below you know: I mean we eat with our eyes anyway, look I just put something out there.

That's very, very sexy on this Sunday, hey with that being said, listen if you're new to my channel.

Let me take this time to say: hey, thank you for watching this video don't forget to like smash that subscribe button and tell everybody out there.

Listen to this there's a channel out here.

That's simplifying these recipes and taking the mystery out of cooking and with that being said folks, this time I got to leave it and I'm out peace, foreign, foreign.