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Loaded Hash Brown and Sausage Gravy Casserole
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Loaded Hash Brown and Sausage Gravy Casserole

This sausage gravy breakfast casserole combines tender hash browns, bacon, breakfast sausage, eggs, peppers, onions, cheddar cheese, pepper jack cheese, and creamy homemade sausage gravy for the ultimate comfort food breakfast.
Course Breakfast, Dinner, Lunch
Cuisine American
Keyword breakfast casserole with sausage gravy, hash brown breakfast casserole, Loaded Breakfast Casserole, Loaded Hash Brown and Sausage Gravy Casserole
Prep Time 30 minutes
Cook Time 45 minutes
Servings 8

Ingredients

For the Casserole

  • 1 lb Bacon, cooked and chopped set aside about 1/4 cup and also reserve 2 tbsp of the grease
  • 1 tbsp Salted Butter
  • 1 Yellow Onion, Diced
  • 1 Green Bell Pepper, diced
  • 8 Large Eggs
  • 1/4 Cup Milk
  • 30 oz Bag of Frozen Shredded Hash Browns, thawed
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Black Pepper
  • 1/2 tsp Slap Ya Mama Cajun Seasoning substitute with any cajun seasoning or just omit
  • 1.5 Cups Sharp Cheddar Cheese divided
  • 1.5 Cups Pepper Jack Cheese divided
  • 3-4 Green Onions, sliced

For the Sausage Gravy

  • 1 lb Breakfast Sausage reserve about 2 tbsp after cooking it
  • 2 tbsp Reserved Bacon Grease or Butter
  • 1/3 Cup All Purpose Flour
  • 3 Cups Half and Half
  • Salt and Pepper to taste
  • Pinch of Red Pepper Flakes optional

Instructions

  • Cook the bacon on a parchment-lined baking sheet at 400°F for about 20 minutes or until crispy. Transfer to a paper towel-lined plate, chop, and reserve a small amount for garnish.
  • Melt the butter in a skillet over medium heat. Add the diced onion and bell pepper, season with a little salt and pepper, and cook until softened. Remove and set aside.
  • In the same skillet, cook the breakfast sausage until browned. Reserve about ¼ cup of the sausage for garnish.
  • Add the bacon grease to the skillet with the remaining sausage. Stir in the flour and cook for 2 to 3 minutes. Slowly whisk in the half-and-half. Season generously with salt, pepper, and red pepper flakes. Simmer until thickened.
  • In a bowl, whisk together the eggs, milk, and Slap Ya Mama seasoning.
  • Grease a 9x13 baking dish. Add the hash browns and season with garlic powder, onion powder, black pepper, and additional Slap Ya Mama seasoning if desired.
  • Add most of the chopped bacon, the cooked peppers and onions, 1 cup sharp cheddar, 1 cup pepper jack, and 1 cup of the sausage gravy. Stir until well combined.
  • Pour the egg mixture evenly over the hash brown mixture.
  • Spread the remaining sausage gravy over the top and sprinkle with the remaining cheddar and pepper jack cheese.
  • Bake at 350°F for 45 minutes or until the eggs are set and the cheese is melted and lightly golden.
  • Garnish with the reserved sausage, reserved bacon, and sliced green onions.
  • Let rest for 10 minutes before slicing and serving.

Notes

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave until warmed through.
For larger portions, cover loosely with foil and reheat in a 325°F oven until heated through.

Notes

    • A 32-ounce bag of hash browns works just as well.
  • Freshly shredded cheese melts better than pre-shredded cheese.
  • For a milder casserole, replace the Slap Ya Mama seasoning with salt and pepper.
  • A drizzle of Cholula hot sauce is delicious on top.
  • The hash browns bake up soft, creamy, and casserole-like rather than crispy.