Hashbrown Breakfast Casserole

This hearty and cheesy hashbrown breakfast casserole is the perfect make-ahead dish for busy mornings, brunch gatherings, or holiday breakfasts. Packed with crispy hashbrowns, eggs, cheese, and savory sausage, it’s a filling and delicious way to start the day!

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Why You’ll Love This Recipe

• Easy & Convenient: Uses simple ingredients and can be prepped ahead.
• Feeds a Crowd: Perfect for family breakfasts or meal prep.
• Customizable: Swap the protein, cheese, or veggies to suit your taste.

Ingredients

• Frozen Hashbrowns (3 cups, thawed)
• Ground Sausage or Turkey Sausage (1 lb)
• Eggs (6 large)
• Milk (1 cup)
• Shredded Cheddar Cheese (1 ½ cups)
• Onion (½ cup, diced)
• Bell Pepper (½ cup, diced)
• Garlic Powder (½ tsp)
• Salt & Pepper (to taste)
• Olive Oil or Butter (1 tbsp)

Tools You’ll Need

• Large skillet
• 9×13-inch baking dish
• Mixing bowls
• Whisk

How to Make Hashbrown Breakfast Casserole

1. Preheat & Prepare
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or olive oil.

2. Cook the Sausage & Veggies
Heat a skillet over medium heat. Add sausage and cook until browned. Remove excess grease, then stir in diced onion and bell pepper. Cook for 2–3 minutes until softened.

3. Assemble the Casserole
Spread the thawed hashbrowns evenly in the baking dish. Top with the cooked sausage mixture and half of the shredded cheese.

4. Whisk the Eggs
In a bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Pour the egg mixture over the hashbrown and sausage layers.

5. Add Cheese & Bake
Sprinkle the remaining cheese on top. Bake for 35–40 minutes until the eggs are set and the cheese is golden brown.

6. Cool & Serve
Let the casserole cool for 5 minutes before slicing. Serve warm and enjoy!

What to Serve With It

• Fresh fruit or a simple fruit salad
• Toast or English muffins
• Hot sauce or salsa for an extra kick

Tips for the Best Casserole

• Make It Spicy: Add diced jalapeños or a dash of hot sauce.
• Dairy-Free Option: Use almond milk and dairy-free cheese.
• Make-Ahead Friendly: Assemble the night before, refrigerate, and bake in the morning.

Storing & Reheating

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Wrap individual portions and freeze for up to 3 months.
• Reheat: Warm in the oven at 350°F (175°C) or microwave for 1–2 minutes.

Frequently Asked Questions

Can I use fresh potatoes instead of hashbrowns? Yes! Just shred and squeeze out excess moisture before using.
Can I add more veggies? Absolutely! Mushrooms, spinach, or tomatoes work great.
Can I make this vegetarian? Yes! Swap the sausage for mushrooms or black beans.

Conclusion

This Hashbrown Breakfast Casserole is the ultimate comfort food for breakfast or brunch. Whether you’re making it for a holiday morning or meal-prepping for the week, it’s an easy, delicious, and satisfying dish that everyone will love!

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 320 | Protein: 18g | Carbohydrates: 22g | Fat: 18g | Fiber: 2g | Sodium: 480mg

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