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Easy Breakfast Casserole with Hashbrowns

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A hearty and versatile breakfast casserole featuring hashbrowns, breakfast sausage, eggs, and cheese, perfect for any occasion.

Ingredients

Scale
  • 1 (20 oz) bag frozen shredded hashbrowns, thawed
  • 1 lb breakfast sausage (pork or turkey), cooked and crumbled
  • 1 small onion, finely chopped
  • 1 red bell pepper, diced
  • 2 cups shredded cheddar cheese (or blend)
  • 8 large eggs
  • 1 cup whole milk (or half-and-half)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp salt
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Spread the thawed hashbrowns evenly across the bottom of the dish.
  3. In a skillet over medium heat, cook the breakfast sausage until browned.
  4. Add the finely chopped onion and diced bell pepper; sauté until the vegetables are tender.
  5. Layer the sausage and vegetable mixture over the hashbrowns, then sprinkle half of the cheese on top.
  6. In a bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and black pepper.
  7. Pour the egg mixture evenly over the casserole.
  8. Top with the remaining cheese.
  9. Bake uncovered for 40–45 minutes or until the eggs are set and the top is golden brown.
  10. Allow the casserole to rest for about 5 minutes before slicing.
  11. Garnish with chopped parsley before serving.

Notes

For a lighter version, use turkey sausage or a plant-based sausage. You can also prepare ingredients the night before for an easier morning.

Nutrition

Find it online: https://www.tastysavvy.com/easy-breakfast-casserole-hashbrowns/