Hashbrown Breakfast Casserole
A comforting and easy-to-make breakfast casserole featuring crispy hashbrowns, eggs, cheese, and savory sausage.
Ingredients
Main Ingredients
- 30 oz Frozen Hashbrowns Shredded for the perfect texture.
- 6 large Eggs Provides richness.
- 1 cup Milk Whole milk or dairy alternative for creaminess.
- 2 cups Cheddar Cheese, shredded Use sharp or aged cheddar for a stronger flavor.
- 1 lb Breakfast Sausage Mild or spicy; turkey sausage is a lighter option.
- 1 cup Bell Peppers, diced Any color will do.
- 1 medium Onion, diced A sweet onion is a great choice.
- to taste Salt and Pepper For seasoning.
- Sour cream or Greek yogurt (optional) For a creamy finish before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, crumble and cook the sausage until nicely browned. Drain excess grease and set aside.
- In a large mixing bowl, combine the frozen hashbrowns, cooked sausage, diced bell peppers, diced onion, milk, and 4 cups of cheddar cheese. Stir until well mixed.
- Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- In another bowl, whisk the eggs until fluffy. Pour the eggs over the casserole mixture.
- Sprinkle the last cup of cheddar cheese over the top.
Cooking
- Place the casserole in the oven and bake for 45 minutes, or until the top is golden brown and bubbly.
- Allow the casserole to cool for a few minutes before slicing.
Notes
For added nutrition, incorporate spinach, mushrooms, or zucchini. Add jalapeños for spice and sprinkle fresh herbs before serving. Prepare overnight and bake in the morning for convenience.