Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook the sausage and veggies:
In a skillet over medium heat, cook sausage until browned and cooked through. Remove excess grease if needed.
Add diced onion and bell pepper, sauté 3–4 minutes until softened.
Layer the casserole:
Spread hash browns evenly in the prepared baking dish.
Top with cooked sausage and veggie mixture.
Sprinkle 1 1/2 cups of shredded cheese over the top.
Prepare egg mixture:
In a bowl, whisk together eggs, milk, salt, pepper, garlic powder, and paprika.
Pour evenly over the casserole.
Bake:
Cover with foil and bake for 30 minutes.
Remove foil, sprinkle remaining 1/2 cup cheese on top, and bake an additional 15–20 minutes until eggs are set and cheese is melted and golden.
Serve:
Let sit 5 minutes before slicing. Garnish with fresh parsley if desired.
💡 Tips:
Add cooked bacon or ham for extra flavor.
Swap cheddar for pepper jack or Swiss for a twist.
Make ahead: Assemble the casserole the night before and refrigerate. Bake the next morning.
If you want, I can also give you a one-pan version of this Farmer’s Casserole that’s even easier to make with minimal cleanup. Do you want me to do that?
