Hashbrown Breakfast Casserole
A hearty and delicious hashbrown breakfast casserole packed with savory eggs, cheese, and crispy potatoes, perfect for a comforting morning meal or brunch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 4 cups frozen shredded hashbrowns, thawed
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup diced onions
- 1 cup diced bell peppers
- 10 large eggs
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large skillet, sauté onions and bell peppers until softened, about 5 minutes.
- In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
- Layer half of the thawed hashbrowns in the baking dish.
- Spread the cooked sausage evenly over the hashbrowns, then add the sautéed onions and peppers.
- Sprinkle 1 cup of shredded cheddar cheese over the layers.
- Top with the remaining hashbrowns and pour the egg mixture evenly over the casserole.
- Sprinkle the remaining 1 cup of cheddar cheese on top.
- Bake uncovered for 45-50 minutes or until eggs are set and the top is golden brown.
- Let cool slightly before serving.
Notes
For added freshness, garnish with chopped green onions or serve with salsa on the side.