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Hashbrown Breakfast Casserole
This Sausage Hashbrown Breakfast Casserole is the perfect overnight breakfast for a weekend brunch or big appetites! It’s full of savory flavor and lots of cheddar cheese.
- 30 ounces shredded hash browns thawed
- 1 pound sausage cooked, crumbled and drained
- ¼ cup onion finely diced
- ½ red bell pepper diced
- ½ green bell pepper diced
- 8 eggs
- 1 ¼ cups whole milk
- salt & pepper to taste
- 2 cups cheddar cheese
Preheat oven to 350°F.
Brown sausage and drain fat.
Combine eggs, milk, salt & pepper in a bowl. Whisk until smooth.
In a large bowl, combine hashbrowns, onion, peppers, sausage and ½ the cheese. Mix together and add to a 9 x 13 baking dish.
Pour egg mixture over the mixture and top with remaining cheese.
Set aside ½ cup cheese for the topping.
Cover and refrigerate overnight if desired.
Bake 45 minutes covered with foil.
Remove foil and bake 15 minutes or until cooked through. Edges will be lightly brown and center will be set.
Calories: 251kcal | Carbohydrates: 2g | Protein: 15g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 410mg | Potassium: 205mg | Fiber: 1g | Sugar: 2g | Vitamin A: 590IU | Vitamin C: 11mg | Calcium: 185mg | Iron: 1mg