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Hashbrown Breakfast Casserole

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A crowd-pleasing breakfast casserole made with crispy hashbrowns, savory sausage, and creamy egg custard, perfect for brunch or meal prep.

Ingredients

Scale
  • 30–32 oz Frozen Shredded Hashbrowns, thawed & drained
  • 12 Large Eggs
  • 1 ½ cups Whole Milk (or Half-and-Half)
  • 2 cups Shredded Sharp Cheddar Cheese
  • 1 cup Shredded Monterey Jack Cheese
  • 1 pound Ground Beef Breakfast Sausage
  • ½ cup Finely Diced Yellow Onion
  • ½ cup Finely Diced Green Bell Pepper
  • 2 Tablespoons Unsalted Butter
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ½ teaspoon Smoked Paprika
  • ½ teaspoon Black Pepper, freshly ground
  • ½ teaspoon Salt (or to taste)
  • Pinch of Cayenne Pepper (optional)
  • Non-stick cooking spray or butter (for greasing dish)

Instructions

  1. Thaw the hashbrowns completely, and drain them thoroughly by squeezing out any excess moisture.
  2. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick cooking spray or butter.
  3. In a large skillet over medium-high heat, brown the ground beef breakfast sausage until well browned, breaking it into small crumbles. Drain any excess grease.
  4. Add the unsalted butter to the same skillet and sauté the diced onion and green bell pepper for about 5-7 minutes until softened. Set aside.
  5. In a bowl, toss the drained hashbrowns with salt, black pepper, and garlic powder.
  6. Press two-thirds of the seasoned hashbrowns into the bottom of your greased baking dish.
  7. Top with the cooked sausage, sautéed onions, bell peppers, 1 cup of shredded sharp cheddar cheese, and then layer ½ cup of shredded Monterey Jack cheese on top.
  8. Gently scatter the remaining hashbrowns over the cheese layer.
  9. In a large mixing bowl, whisk together all 12 large eggs, then whisk in the whole milk and remaining spices, plus optional cayenne.
  10. Pour the egg mixture over all casserole layers, and sprinkle the remaining cheese on top.
  11. Cover the dish with aluminum foil and bake for 30 minutes, then remove the foil and continue baking for another 30-40 minutes until golden brown and the center is set.
  12. Let it rest for 10-15 minutes before slicing and serving.

Notes

For a lighter option, consider using egg whites or low-fat milk. Feel free to swap out the cheeses or sausage to suit your taste.

Nutrition

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