Hashbrown Breakfast Casserole
This hashbrown breakfast casserole is warm, cheesy, and perfect for any morning. Make it ahead or bake it fresh—either way, it’s a no-fuss favorite.
Ingredients
- 1 30 oz bag frozen shredded hashbrowns, thawed
- 1 pound breakfast sausage cooked and crumbled
- 8 large eggs
- 1 cup milk
- 1½ cups shredded cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ½ cup diced onions ½ cup diced bell peppers, or chopped spinach
Instructions
- Preheat the oven to 350°F.
- Grease a 9x13-inch baking dish with cooking spray or butter.
- Spread the thawed hashbrowns evenly in the bottom of the dish.
- Layer the cooked sausage evenly over the hashbrowns.
- Add the optional diced onions, bell peppers, or spinach if using.
- Sprinkle the shredded cheddar cheese evenly over the top.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
- Slowly pour the egg mixture over the casserole, making sure it covers everything evenly.
- Place the casserole in the oven and bake uncovered for 45 to 50 minutes, or until the center is set.
- Remove from the oven and let it rest for 5 to 10 minutes before slicing and serving.