Description
This Hashbrown Breakfast Casserole is a delicious, hearty dish perfect for breakfast or brunch. Made with crispy hashbrowns, eggs, cheese, and sausage, it’s easy to prepare and great for meal prep. Whether for a weekend family gathering or a holiday breakfast, this casserole is always a hit!
Ingredients
Scale
- 1 (20 oz) bag frozen shredded hashbrowns, thawed and drained
- 8 large eggs
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 lb breakfast sausage, cooked and crumbled
- 1/2 cup chopped onions
- 1/2 cup chopped bell peppers
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Spread the thawed and drained hashbrowns evenly in the prepared dish.
- Sprinkle the cooked sausage, onions, and bell peppers evenly over the hashbrowns.
- In a mixing bowl, whisk together eggs, milk, salt, pepper, garlic powder, and paprika.
- Pour the egg mixture over the hashbrown and sausage layers.
- Sprinkle shredded cheese evenly on top.
- Bake for 40-45 minutes, or until the eggs are set and the top is golden brown.
- Let the casserole rest for 5-10 minutes before slicing and serving.