Pansy’s Southern Breakfast Casserole

Introduction

Pansy’s Southern Breakfast Casserole is a hearty, comforting breakfast filled with savory sausage, fluffy eggs, golden potatoes, colorful bell peppers, and plenty of melted cheese. Everything comes together in one baking dish, making it perfect for weekend breakfasts, holiday mornings, family gatherings, or brunch.

Ingredients

• 1 pound breakfast sausage, mild or hot
• 1 bag (20 ounces) refrigerated or frozen shredded hash brown potatoes, thawed
• 10 large eggs
• 1 cup whole milk
• ½ cup heavy cream
• 2 cups sharp cheddar cheese, shredded and divided
• ½ red bell pepper, finely chopped
• ½ yellow bell pepper, finely chopped
• ½ cup finely chopped onion
• 2 green onions, thinly sliced
• 1 teaspoon seasoned salt
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon black pepper
• 2 tablespoons butter, melted
• Chopped fresh parsley, optional, for garnish

Directions

1. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Cook the breakfast sausage in a large skillet over medium heat, breaking it into small crumbles. Cook until browned and completely cooked through. Drain any excessive grease and set the sausage aside.
3. In the same skillet, add the chopped red bell pepper, yellow bell pepper, and onion. Cook for about 3–4 minutes, just until they begin to soften.
4. Spread the thawed hash brown potatoes evenly across the bottom of the prepared baking dish. Drizzle the melted butter over the potatoes.
5. Sprinkle the cooked sausage and sautéed vegetables evenly over the hash browns.
6. Sprinkle about 1½ cups of the shredded cheddar cheese over the sausage and vegetables, reserving the remaining cheese for the top.
7. In a large bowl, whisk together the eggs, whole milk, heavy cream, seasoned salt, garlic powder, onion powder, paprika, and black pepper until well combined.
8. Slowly pour the egg mixture evenly over everything in the baking dish.
9. Sprinkle the remaining cheddar cheese and sliced green onions over the top.
10. Bake uncovered for approximately 35–45 minutes, or until the center is set, the eggs are cooked through, and the cheese on top is melted and lightly golden.
11. Remove the casserole from the oven and allow it to rest for about 10 minutes before slicing.
12. Garnish with fresh parsley or additional green onions if desired and serve warm.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 35–45 minutes
• Rest Time: 10 minutes
• Total Time: About 1 hour 15 minutes
• Servings: 8–10

Pansy’s Tips

Make sure frozen hash browns are thawed before adding them to the casserole. This helps them cook evenly and prevents extra moisture from making the bottom watery.

Cook the bell peppers and onion for just a few minutes before assembling the casserole. You want them slightly tender while still keeping some of their beautiful color and texture.

Freshly shredded cheddar melts more smoothly than pre-shredded cheese and gives the casserole a rich, cheesy flavor.

Let the casserole rest for about 10 minutes after removing it from the oven. This allows the eggs and cheese to settle, making it much easier to cut into neat servings.

You can prepare the casserole the night before, cover it tightly, and refrigerate it. The next morning, allow the dish to sit at room temperature briefly while the oven preheats, then bake until the center is completely set and hot.

Serving & Storage

Serve Pansy’s Southern Breakfast Casserole warm with homemade biscuits, fresh fruit, pancakes, French toast, or a small bowl of grits. Add hot sauce or salsa on the side if you enjoy a little extra flavor.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or warm several servings covered in the oven until thoroughly heated.

For longer storage, cut the cooled casserole into individual portions and freeze them in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.