Ingredients
- 2 14 ounce packages andouille sausage Such as Zatarain's, sliced into rounds or crumbled
- 1 tbsp olive oil
- 1 yellow onion diced
- 2 bell peppers diced
- 3 cups frozen cubed hash brown potatoes thawed
- 8 eggs
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp oregano
- ½ tsp salt plus more to taste
- ½ tsp black pepper plus more to taste
- 1½ cups shredded cheddar cheese divided
- Optional: sliced green onions for garnish
Method
- Preheat your oven to 375°F . Grease a 9x13-inch baking dish with cooking spray or butter.
- Sear the sausage: Heat olive oil in a large skillet over medium heat. Add the andouille sausage and cook until browned (about 3-4 minutes). Add to the baking dish.
- Add the thawed potatoes to the pan. Salt and pepper to taste. Cook over medium high heat for 3-4 minutes until browned on all sides. Pour into the baking dish.
- Add the onion and bell peppers to the skillet and sauté until softened (about 5 minutes). Salt and pepper to taste. Add to the baking dish.
- Make the Egg Mixture: In a large bowl, whisk together the eggs, milk, seasonings and 1/2 cup of shredded cheese. Pour the egg mixture over the sausage and hash browns. Mix everything.
- Bake: Cover with foil and bake for 25 minutes. Remove the foil, add the remaining 1 cup of cheese on top and bake for an additional 15-20 minutes, or until the eggs are set and the top is golden brown.
- Serve: Let the casserole cool for 5-10 minute. before slicing. Garnish with sliced green onions. Cut into squares, serve and enjoy!
- To Make ahead: this can be prepared the day before and baked the next day. Assemble the casserole, cover and refrigerate up to 24 hours. Bake as directed, adding an extra 10 minutes.
Nutrition
Notes
- Can I make it spicy? Absolutely! Andouille sausage has a mild kick, but you can amp up the spice with diced jalapeños, cayenne pepper, or a splash of hot sauce in the egg mixture.
- Can I make it ahead of time? Yes! You can assemble it up to 24 hours in advance and refrigerate. Bake it fresh the next morning for the best texture.
- Can I freeze leftovers? Yes! Let the casserole cool completely, then cut it into portions. Wrap them tightly and freeze for up to 2 months. Reheat in the oven or microwave.
- What type of hashbrowns work best? Shredded or diced hashbrowns both work well. Shredded will create a softer texture, while diced add more bite.
- Can I substitute the andouille sausage? Of course! If you’re looking for a milder option, try breakfast sausage, chorizo, or even diced ham. Just be sure to cook it before adding to the casserole.
- How can I make it lighter? Use turkey sausage, egg whites, reduced-fat cheese, and a mix of sweet potatoes or cauliflower in place of hashbrowns for a lighter version.