Breakfast Casserole with Hashbrowns
This breakfast casserole with hashbrowns is the ultimate crowd-pleaser, combining crispy hashbrowns, fluffy eggs, and savory sausage in one hearty dish. Perfect for busy mornings, holidays, or meal prep, this casserole will quickly become a family favorite.
Ingredients
- 30 oz frozen hashbrowns thawed
- 8 large eggs
- 1/2 cup milk
- 2 cups shredded cheddar cheese
- 1 cup cooked crumbled sausage or diced ham or bacon
- 1/2 cup diced bell peppers
- 1/4 cup diced onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish.
- Spread the thawed hashbrowns evenly across the bottom of the baking dish.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
- Stir in the shredded cheddar cheese, cooked sausage, diced bell peppers, and onion.
- Pour the egg mixture evenly over the hashbrowns, spreading it to cover completely.
- Bake in the preheated oven for 40–45 minutes, or until the eggs are set and the top is golden brown.
- Let the casserole cool for 5 minutes before slicing and serving.