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Hashbrown Breakfast Casserole

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A hearty and comforting hashbrown breakfast casserole loaded with cheese, eggs, and savory sausage, perfect for a satisfying morning meal or brunch.

Ingredients

Scale
  • 4 cups frozen hashbrowns, thawed
  • 1 pound breakfast sausage, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 8 large eggs
  • 1 cup milk
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, combine the thawed hashbrowns, cooked sausage, diced onion, bell pepper, and 1 1/2 cups of shredded cheddar cheese.
  3. In a separate bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and smoked paprika.
  4. Pour the egg mixture over the hashbrown mixture and gently stir to combine evenly.
  5. Transfer everything to the prepared baking dish and spread out evenly.
  6. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
  7. Bake for 45 to 50 minutes or until the casserole is set and the top is golden brown.
  8. Let cool for 5 minutes before slicing and serving.

Notes

For a vegetarian version, omit the sausage and add sautéed mushrooms or spinach. This casserole can also be prepared the night before and baked in the morning for a convenient breakfast.

Find it online: https://delilita.com/hashbrown-breakfast-casserole/