Description
A hearty and delicious hashbrown casserole perfect for breakfast or brunch. This easy recipe features sausage, eggs, and cheese baked with crispy hashbrowns. It’s a crowd-pleaser that can be made ahead.
Ingredients
Scale
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 2 cups shredded hashbrowns, thawed
- 6 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- In a large skillet, cook the breakfast sausage until browned. Drain off any excess grease.
- Add the chopped onion and bell pepper to the skillet with the sausage. Cook until softened, about 5-7 minutes.
- Stir in the thawed hashbrowns.
- In a separate bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture over the sausage and hashbrown mixture in the skillet.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 30-40 minutes, or until the casserole is set and the cheese is melted and bubbly.
- Let stand for a few minutes before serving.
Notes
- For a creamier casserole, you can add 4 ounces of cream cheese, cubed, with the shredded cheese.
- This casserole can be assembled the night before and baked in the morning.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg