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Hashbrown Breakfast Casserole

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A hearty and comforting Hashbrown Breakfast Casserole layered with crispy potatoes, savory sausage, fluffy eggs, and melted cheese—perfect for a satisfying morning meal or brunch.

Ingredients

Scale
  • 4 cups frozen shredded hashbrowns, thawed
  • 1 pound breakfast sausage, cooked and crumbled
  • 1 cup diced onions
  • 1 cup diced bell peppers
  • 8 large eggs
  • 2 cups shredded cheddar cheese
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Spread the thawed hashbrowns evenly in the bottom of the prepared baking dish.
  3. In a skillet over medium heat, cook sausage until browned and cooked through; drain excess fat. Stir in onions and bell peppers, cook until softened, about 5 minutes.
  4. Spread the sausage, onion, and pepper mixture evenly over the hashbrowns.
  5. In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
  6. Sprinkle 1 cup of shredded cheddar cheese over the sausage layer, then pour the egg mixture evenly on top.
  7. Sprinkle the remaining 1 cup of cheddar cheese over the casserole.
  8. Bake uncovered for 45-50 minutes, or until eggs are set and the top is golden brown.
  9. Remove from oven and let sit for 5 minutes before serving. Garnish with chopped parsley if desired.

Notes

For a vegetarian version, substitute sausage with sautéed mushrooms and spinach. Serve with fresh fruit or a side of toast for a complete breakfast.

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