1. Preheat the Oven and Prepare the Baking Dish

Start by preheating your oven to 350°F (175°C). As the oven heats up, lightly coat a 13×9-inch baking dish with cooking spray to ensure that the casserole doesn’t stick during baking. This will help you easily slice and serve the casserole once it’s done.

2. Cook the Sausage and Vegetables

In a large skillet, begin by cooking the two types of sausage (sage and spicy pork) over medium-high heat. Use a spoon to break up the sausage as it cooks, ensuring that it crumbles evenly. This step should take about 10 minutes. The sausages will render their fat and develop a crispy, browned exterior that will add extra flavor to the casserole.

Once the sausage is browned, add the diced onion, green bell pepper, and red bell pepper. Stir frequently to incorporate the vegetables and cook until they soften and become fragrant, which will take about 5 minutes. The combination of sausage and peppers creates a savory and aromatic base for the casserole, and the sweetness of the bell peppers perfectly balances the heat from the spicy sausage.

After everything is cooked, remove the skillet from the heat and drain any excess fat from the pan. This step ensures that your casserole doesn’t become greasy and allows the flavors of the sausage and vegetables to shine.

3. Sauté the Hashbrowns

Next, wipe the skillet clean with a paper towel to remove any leftover sausage fat. Add the butter to the skillet and melt it over medium heat. Once the butter is melted, add the shredded hashbrowns and sauté them for about 5 minutes. The goal here is to remove excess moisture from the hashbrowns and allow them to begin browning slightly.

Stir the hashbrowns occasionally as they cook to ensure that they don’t burn and that they get a nice, even crispness. Once the hashbrowns are golden and have started to crisp up, remove the skillet from the heat. These sautéed hashbrowns will serve as the base of the casserole, providing a crispy texture that contrasts beautifully with the soft, creamy eggs and cheese.

4. Assemble the Casserole

In a large mixing bowl, combine the cooked sausage and vegetable mixture with the sautéed hashbrowns. Add 1 tsp of seasoned salt, 1 tsp of black pepper, and 2 cups of shredded cheese (cheddar or colby jack). Stir everything together until it’s evenly combined. This mixture will form the base of the casserole, and the cheese will begin to melt into the potatoes, creating a rich and flavorful foundation.

Transfer this mixture into the prepared baking dish, spreading it out evenly. The cheese will melt as it bakes, giving the casserole its creamy texture, while the hashbrowns will add a satisfying crunch.

5. Prepare the Egg Mixture

In the same mixing bowl, whisk together the eggs and half-and-half until smooth. Then, add 1 tsp of seasoned salt, 1/2 tsp of black pepper, granulated garlic, onion powder, dry mustard, and a few dashes of hot sauce if you like a bit of heat in your casserole. Whisk everything together until the mixture is well combined and smooth.

The egg mixture will help bind all the ingredients together and provide the rich, creamy texture that makes this casserole so satisfying. If you prefer a more indulgent flavor, you can substitute the half-and-half with heavy cream for a richer, velvety finish.

6. Combine and Bake the Casserole

Pour the egg mixture evenly over the sausage and hashbrown mixture in the baking dish. Use a fork to gently move the hashbrowns aside, allowing the egg mixture to fully saturate the potatoes. This ensures that every bite of the casserole is creamy and flavorful.

Sprinkle the remaining 1 cup of shredded cheese over the top of the casserole. The cheese will melt and create a golden, bubbly crust during baking. Now your casserole is ready to bake!

Place the casserole in the preheated oven and bake for 40 to 50 minutes, or until the center is set when gently shaken. The top should be golden brown and slightly crispy, and the casserole should be firm to the touch. You can insert a knife or toothpick into the center to check for doneness—if it comes out clean, your casserole is ready.

7. Garnish and Serve

Once the casserole is done baking, remove it from the oven and allow it to rest for a few minutes. This gives the casserole a chance to set, making it easier to slice and serve. Garnish with freshly snipped chives or thinly sliced green onions for a burst of color and added freshness.

Now, slice the casserole into squares and serve it hot. This dish is perfect on its own, but it can also be paired with a side of fresh fruit, crispy bacon, or a warm biscuit for a complete breakfast.