Description
A warm, hearty hashbrown breakfast casserole made with crispy potatoes, fluffy eggs, cheese, and savory sausage—perfect for breakfast, brunch, or a comforting dinner.
Ingredients
- 6 cups frozen hashbrowns, thawed
- 2 cups shredded cheddar cheese
- 1 cup cooked breakfast sausage, crumbled
- 8 large eggs
- 2 cups milk
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons melted butter
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Spread thawed hashbrowns evenly in the dish and drizzle melted butter over them.
- Layer cooked sausage, diced onion, and bell pepper on top of the hashbrowns.
- Sprinkle shredded cheddar cheese evenly over the mixture.
- In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined.
- Pour the egg mixture evenly over the casserole.
- Bake for 40–45 minutes, until the eggs are set and the top is golden brown.
- Let rest for a few minutes before slicing and serving.
Notes
- You can prepare the casserole the night before and refrigerate before baking.
- Add vegetables like spinach or mushrooms for extra nutrition.
- Use different cheeses like mozzarella or pepper jack for variation.
- Ensure the center is fully set before removing from the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 220mg
