Description
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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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)
Instructions
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!
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Cuisine: American