Breakfast Casserole Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">450g frozen hash browns, thawed</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">1 tsp salt, divided</li> <li class="ingredients-single-item">400g breakfast sausage (or vegetarian sausage alternative)</li> <li class="ingredients-single-item">1 medium onion, diced</li> <li class="ingredients-single-item">1 red bell pepper, diced</li> <li class="ingredients-single-item">8 large eggs</li> <li class="ingredients-single-item">240ml milk</li> <li class="ingredients-single-item">1 tsp dried oregano</li> <li class="ingredients-single-item">1 tsp garlic powder</li> <li class="ingredients-single-item">1/2 tsp black pepper</li> <li class="ingredients-single-item">200g cheddar cheese, grated</li> <li class="ingredients-single-item">100g mozzarella cheese, grated</li> <li class="ingredients-single-item">3 tbsp fresh chives, chopped (plus extra for garnish)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23x33cm (9x13-inch) baking dish</li> <li class="equipment-single-item">Large non-stick skillet</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (350°F) and lightly grease a 23x33cm baking dish. Squeeze any excess moisture from the thawed hash browns using paper towels - this ensures they'll crisp properly rather than becoming soggy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, toss the hash browns with olive oil and 1/2 teaspoon of salt. Press them evenly into the bottom of your prepared baking dish to create a crust. Bake for 20-25 minutes until the edges begin to turn golden brown - this pre-baking step creates a wonderful crispy base for your casserole. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the hash browns are baking, heat a large non-stick skillet over medium heat and add the sausage. Break it apart with a wooden spoon as it cooks until it's browned and crumbly, about 8-10 minutes. Transfer the cooked sausage to a paper-towel lined plate to drain any excess fat. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In the same skillet, using the residual sausage fat (or add a touch more olive oil if needed), sauté the diced onion and bell pepper until softened, about 5-6 minutes. The natural sugars in the vegetables will start to caramelize, adding depth of flavor to your casserole. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> In a large bowl, whisk together the eggs, milk, remaining 1/2 teaspoon salt, dried oregano, garlic powder, and black pepper until well combined. The milk adds protein and creates a custard-like texture that will bake up light and fluffy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Once the hash brown base has pre-baked, remove it from the oven. Spread the cooked sausage evenly over the hash browns, followed by the sautéed vegetables. Sprinkle half of both cheeses over the meat and vegetable layer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Pour the egg mixture carefully over everything, allowing it to seep into all the layers. Sprinkle the remaining cheese on top, followed by the chopped chives. The layering method ensures flavor in every bite. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake the casserole uncovered for 35-40 minutes, or until the center is set and no longer jiggles when gently shaken. The top should be beautifully golden brown with bubbling cheese. If the top starts browning too quickly, loosely cover with aluminum foil for the remaining baking time. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the casserole to rest for 10 minutes before serving - this resting time is crucial as it allows the eggs to set completely and makes slicing much easier. Garnish with additional fresh chives and serve warm. The casserole can be refrigerated overnight and reheated the next morning at 160°C (320°F) for 20 minutes if you prefer to make it ahead. </li> </ol>