We had good friends over for brunch a few weekends ago and went to work brainstorming a delicious menu. It’s so easy to gravitate towards the same recipes over and over, so we wanted to break out of our shell and mix things up! For the main dish of our brunch menu, we chose to go with this Cheesy Hash Brown Casserole instead of shakshuka or quiche. We have thrown the whole kitchen sink in this bad boy, so has protein, carbs, and veggies all in one. We cut back on some of the cheese content compared to other recipes, so while indulgent, it isn’t as calorie heavy as some of the other recipes that you will find online. It’s a great anchor for any brunch menu, as you can mix and match the “add in” ingredients to suit any flavor profile you want to match!
Cheesy Hash Brown Casserole
A perfect anchor for any brunch menu. Feel free to mix and match the add ins with your favorite ingredients.
- 1 lb Italian sausage or breakfast sausage of your choice
- 1 tbs olive oil
- 1 small yellow onion, diced
- 2 bell peppers, seeds and stem removed and diced
- 1 cup low fat cottage cheese
- 1 cup sour cream
- 8 eggs
- 2 tsp garlic powder
- 3 russet potatoes, peeled and grated
- 1 3/4 cups shredded Mexican cheese blend
- 4 oz green chiles
- salt and pepper to taste
- Preheat the oven to 375 degrees. Spray a large pyrex baking dish with cooking spray.
- Heat a large skillet over medium high heat. Add the sausage to the pan and brown on all sides, for roughly 6 minutes. Remove the sausage from the pan and set aside on a cutting board.
- Add the olive oil and diced onion to the pan. Cook the onions until they start to caramelize, about 4 minutes. Chop the sausage into bite sized pieces and add it back into the pan with 3/4 of the bell peppers. Cook until the sausage is cooked through and the peppers have softened, another 5 minutes. Remove from the heat.
- Make the egg mixture. In a large mixing bowl, whisk together the eggs, cottage cheese, sour cream, and garlic powder. Add the grated potatoes and 1 cup of the cheese. Season to taste with salt and pepper. If you are worried that it isn’t seasoned enough, you can pull a bit of the mixture out and fry it in a pan to taste. Add the green chiles and sausage mixture to the egg and potato mixture, mix well to combine.
- Pour the mixture into your baking dish and spread everything into an even layer. Top with the remaining shredded cheese and bell peppers, cover with foil, and bake for 45 minutes. Remove the foil after 45 minutes and bake another 10 minutes to melt the cheese. Wait a few minutes out of the oven before serving so that the casserole can set. Serve with hot sauce, if desired.