Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 8 servings
Calories: 487 kcal

You can prep this the day ahead. Just give it a good stir again in the morning before you put it in the oven. Prep everythign in the same oven proof skillet for a one pot casserole. BEWARE: pre-cooking it in a cast iron pan might turn the potato mixture gray, which happend to a some readers. We suggest using a an oven safe pan that isn't cast iron.

NOTE: Not all shredded hash browns are created equal. Some are more firm while others are mushy. Ore Ida refrigerated shredded hash browns are very mushy. If you want your hash browns crispy, then we suggest using extra oil to fry the hash browns or buy the crispy pre-cooked patties. 



  • 4 large Eggs
  • 1/4 cup Milk
  • 1 cup Sour Cream
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper , or to taste
  • 12 ounces shredded Cheddar Cheese , divided (about 3 cups)
  • 3 slices Bacon , cut into 1/2" pieces
  • 1/2 pound uncooked Sausage , removed from casings if needed
  • 1 small Onion , chopped
  • 3 cloves Garlic , minced
  • 20 ounce package refridgerated Hash Browns
  • 1 Red Bell Pepper , diced
  • (optional toppings) chopped green onions or chopped parsley


  1. Heat oven 375° F. Grease 9"x13" baking dish *see head note (skip this if cooking in an oven-safe skillet) and set aside.
  2. In large bowl beat the eggs, milk, sour cream, salt, and pepper together. Add 2.5 cups of the cheese and stir until everything is combined (remaining 1/2 cup of cheese is for topping). Set aside.
  3. Heat pan on medium-high heat, cook bacon until browned. Add onions and garlic, cook until soft, about 1 minute. Add sausage and cook until browned and cooked, about 5 minutes. Break apart sausage into small chunks as you cook it.

  4. After sausage is browned, add the hash browns and red bell peppers. Cook mixture for about 5 minutes or until the potatoes are slightly brown.
  5. Combine the sausage/potato mixture and the egg mixture mix together.  Pour mixture into baking dish *unless using oven-safe skillet-see head note. Top with remaining 1/2 cup of cheese.
  6. Cover the casserole dish with foil and bake for 35 minutes. Remove the foil and bake uncovered for about another 25 minutes or until casserole is cooked through and cheese is melted. If the casserole is not cooked through all the way, give it a gentle stir and bake un-covered for another 10 minutes.
  7. Add optional green onion or minced parsley topping.

Recipe Video