Description
This Make-Ahead Hashbrown Breakfast Casserole features sausage, cheese, eggs, and vegetables baked to golden perfection—ideal for easy breakfasts or brunches.
Ingredients
- 4 cups frozen hashbrowns, thawed
- 1 lb breakfast sausage, cooked and crumbled
- 1 small onion, diced
- 1 green bell pepper, diced
- 8 large eggs
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Layer hashbrowns evenly in the dish.
3. Add cooked sausage, diced onions, and bell pepper over hashbrowns. Sprinkle 1 cup of cheddar cheese.
4. Whisk eggs, milk, garlic powder, onion powder, salt, and pepper in a bowl.
5. Pour egg mixture evenly over casserole layers.
6. Top with remaining 1 cup cheddar cheese.
7. Cover with foil and bake for 45 minutes.
8. Remove foil and bake 15 more minutes until golden and set.
9. Let cool before slicing and serving.
Notes
Thaw hashbrowns before assembling for best texture.
Casserole can be prepared ahead and refrigerated or frozen.
Reheat leftovers gently in microwave or oven.
Add veggies or cheese variations as desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 2g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 210mg