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Hashbrown Breakfast Casserole

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A hearty and easy-to-make hashbrown breakfast casserole loaded with eggs, cheese, and savory sausage, perfect for a satisfying morning meal or brunch gathering.

Ingredients

Scale
  • 1 (30 oz) package frozen shredded hashbrowns, thawed
  • 1 lb breakfast sausage, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 8 large eggs
  • 2 cups milk
  • 1/2 cup diced onion
  • 1/2 cup diced green bell pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and paprika.
  3. Layer half of the hashbrowns evenly in the prepared baking dish.
  4. Sprinkle half of the cooked sausage, diced onion, green bell pepper, and cheddar cheese over the hashbrowns.
  5. Pour half of the egg mixture evenly over the layers.
  6. Repeat layers with remaining hashbrowns, sausage, vegetables, cheese, and egg mixture.
  7. Cover with aluminum foil and bake for 45 minutes.
  8. Remove foil and bake an additional 15 minutes, or until casserole is set and cheese is bubbly and golden.
  9. Let rest for 5 minutes before serving.

Notes

For extra flavor, add a pinch of red pepper flakes or top with chopped fresh parsley before serving. This casserole can be made the night before and baked in the morning.

Find it online: https://momsgate.com/hashbrown-breakfast-casserole/