Sunrise Hash Brown Casserole Recipe

Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray and set aside.

In a large mixing bowl, beat the 6 eggs until blended. Whisk in the 1.5 cups milk, 1 cup sour cream, and the 4 oz softened cream cheese until smooth and no large lumps remain. You can warm the cream cheese slightly (10–15 seconds in the microwave) to help it incorporate.

Stir in the salt (1.5 tsp), black pepper (3/4 tsp), onion powder (1 tsp), and garlic powder (1/2 tsp) until evenly distributed.

Place the 1.5 lbs thawed shredded hash browns in a very large bowl. Pour the egg-and-cream mixture over the hash browns and fold gently until the potatoes are evenly coated.

Fold in the 8 oz cooked crumbled sausage (or diced ham), the finely diced 1/2 red bell pepper, and the sliced 3 green onions until everything is evenly distributed.

Transfer the potato mixture into the prepared 9x13-inch baking dish, smoothing the top with a spatula. Dot the surface with the 2 tablespoons melted butter to encourage browning.

Sprinkle the 2 cups shredded sharp cheddar evenly over the surface, followed by the optional 1 cup pepper jack for extra creaminess and spice if using.

Cover the dish loosely with foil and bake in the preheated 375°F oven for 35 minutes. Remove the foil and continue baking for an additional 15–20 minutes, until the casserole is set in the center and the top is golden and bubbly (internal temperature about 165°F).

Remove the casserole from the oven and let it rest for 10 minutes to firm up; this makes slicing easier. Garnish with 2 tablespoons chopped fresh chives or additional sliced green onions and drizzle or serve hot sauce on the side to taste.