In a large bowl, combine the eggs, sour cream, milk, cheddar cheese, kosher salt, and black pepper. Use an electric mixer on low speed to mix just until combined. You don’t want to overmix; just bring everything together gently. The mixture should be creamy and well-blended.
Next, stir in the thawed hashbrowns. Mix until the hashbrowns are evenly coated in the egg mixture. This step is crucial as it ensures every bite is packed with flavor.
Now, let’s cook the pork sausage. Heat a large skillet over medium heat and add the sausage. Break it into small pieces with a wooden spoon as it cooks. You want it to brown nicely, which will enhance its flavor. This might take about 6 to 8 minutes. Once browned, drain most of the grease.
Add the cooked sausage to the bowl with your egg and hashbrown mixture. Stir it in well, ensuring it’s evenly distributed throughout the casserole.
In the same skillet, add the diced green bell pepper, red bell pepper, and green onions. Sauté for about 2 to 3 minutes until they’re tender. The vibrant colors and aromas will make your kitchen feel warm and inviting. Add these sautéed veggies to the egg mixture and stir everything together.
Now it’s time to bake! Pour the mixture into a greased 9x13-inch baking dish. Make sure to spread it out evenly. At this point, you have two options: cover and refrigerate overnight for a make-ahead option or bake it immediately.
If baking now, preheat your oven to 350 degrees Fahrenheit. Bake for 40 to 50 minutes, or until the edges are set and the center is just barely jiggly. You want it to be firm but not overcooked. The aroma will be heavenly!
Once done, let it cool for a few minutes before slicing. This will help the casserole hold its shape. Serve hot and enjoy the delightful combination of flavors in every bite!
Feel free to garnish with additional green onions or cheddar cheese on top if desired. Enjoy your homemade Hashbrown Breakfast Casserole with your loved ones!
