The Ultimate Loaded Breakfast Casserole

When it comes to the ultimate breakfast that satisfies, this Chicken Sausage & Andouille Hash Brown Breakfast Casserole is the real deal. This dish combines seasoned ground chicken Italian sausage with smoky seared chicken andouille sausage, vibrant bell peppers, hearty hash browns, and a seasoned, fluffy egg mixture, all topped with melty cheddar cheese. It is the perfect breakfast or brunch centerpiece that brings bold, savory flavors to the table.

Whether you are meal-prepping for the week, feeding a crowd for brunch, or simply treating the family to a weekend breakfast, this casserole is built to impress. It is easy to prepare, bake, and serve, and even easier to customize to your liking.

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Why You Will Love This Recipe

• Double the flavor with two types of sausage: seasoned ground chicken Italian and smoky chicken andouille.
• Loaded with colorful veggies for texture and taste.
• Perfect for meal prep or feeding a crowd.
• Can be assembled the night before for an easy morning bake.
• Simple ingredients with robust flavor.

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Ingredients

• 1 pound ground chicken Italian sausage
• 2 chicken andouille sausage links, halved lengthwise and seared
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 (30-ounce) package frozen shredded hash browns, thawed
• 10 large eggs
• 1 cup milk (2%)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 cups shredded cheddar cheese, divided
• Cooking spray

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Instructions

Step 1: Cook the Sausage

In a large skillet over medium-high heat, brown the ground chicken Italian sausage until fully cooked. Drain any excess liquid.

Next, add the halved chicken andouille sausage to the same skillet and sear on both sides until browned. This brings out a deep, smoky flavor. Remove the andouille sausage from the pan and set aside.

Step 2: Sauté the Vegetables

In the same skillet, add the diced onion, green bell pepper, and red bell pepper. Cook until softened, about 5-7 minutes. Remove from heat.

Step 3: Prepare the Hash Browns

In a large mixing bowl, combine the thawed shredded hash browns with 1 cup of shredded cheddar cheese. Stir until evenly mixed.

Step 4: Whisk the Egg Mixture

In another large bowl, whisk the 10 eggs until light and frothy. Add the milk, salt, black pepper, garlic powder, and onion powder. Whisk until the mixture is smooth and well combined.

Step 5: Assemble the Casserole

Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with cooking spray.

Spread the hash brown and cheese mixture evenly across the bottom of the dish. Then layer the cooked ground chicken sausage and sautéed vegetables evenly over the hash browns. Place the seared andouille sausage halves across the top.

Pour the egg mixture evenly over the entire casserole. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top.

Step 6: Bake

Place the casserole in the preheated oven and bake for 45 to 55 minutes, or until the eggs are fully set and the top is golden and bubbling.

Allow the casserole to cool for 10 to 15 minutes before slicing and serving.

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Tips for Success

• Double the seasoning, not the salt: The enhanced seasoning ensures robust flavor throughout without making the dish too salty.
• For a spicier kick: Use spicy andouille sausage or add red pepper flakes to the egg mixture.
• Thaw hash browns thoroughly: This ensures they cook evenly and the casserole does not become soggy.
• Test for doneness: Insert a knife in the center. If it comes out clean, the casserole is ready.
• Make it ahead: Assemble everything the night before, cover with foil, and refrigerate. In the morning, bake with an additional 5-10 minutes to account for the chilled start.

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Variations

1. Substitute the cheddar cheese for a Monterey Jack or pepper jack for added spice.
2. Add sautéed mushrooms for an earthy flavor.
3. Incorporate spinach or kale for a boost of greens.
4. Swap in turkey sausage or pork sausage if preferred.
5. Include diced jalapeños with the bell peppers for heat.
6. Try a blend of mozzarella and cheddar for a creamier texture.
7. Add Cajun seasoning to complement the andouille sausage.
8. Use sweet potatoes instead of hash browns for a different flavor profile.
9. Add fresh herbs like parsley or chives for brightness.
10. Top with a dollop of sour cream or salsa when serving.

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What to Serve With This Casserole

• Fresh fruit or fruit salad
• Buttermilk biscuits or toast
• Crispy bacon or breakfast ham
• Avocado slices or guacamole
• Salsa, pico de gallo, or hot sauce
• Fresh green salad
• Yogurt parfaits
• Freshly squeezed orange juice or coffee
• Roasted breakfast hashbrowns or potatoes

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Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezing: Cool completely, wrap individual servings tightly in foil, and freeze for up to 2 months.
• Reheat: In the oven at 350°F for 15-20 minutes or microwave individual slices for 1-2 minutes until hot.

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Scaling for Larger Gatherings

• This recipe yields 12 servings. For a larger crowd, simply double the recipe and bake in two separate 9×13 inch pans or one deep roasting pan, adjusting the baking time as needed.