Hashbrown Breakfast Casserole

This Hashbrown Breakfast Casserole is perfect when you need to feed a crowd in the morning. We combine fresh eggs with savory sausage, hashbrowns, and veggies and top the entire thing with cheese. The result is a hearty breakfast baked to golden brown perfection.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

20 ounces shredded hash browns (thawed)
2 pounds sausage, cooked and crumbled drained
1 cup diced onion ½ medium onion
0.67 cup diced red bell pepper ½ bell pepper
0.67 cup diced green bell pepper ½ bell pepper
3 cups cheddar cheese divided
8 large eggs
1.33 cups milk
1.25 teaspoon salt
0.75 teaspoon black pepper

Instructions

Preparation Steps

Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking pan.
In a large bowl, combine the hash browns, cooked sausage, diced onion, diced bell peppers, and 2 cups of the cheddar cheese. Gently mix the ingredients together and spread them evenly in the prepared baking pan.
In a separate bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Pour the egg mixture evenly over the hash brown mixture in the baking pan. Sprinkle the remaining 1 cup of cheddar cheese evenly on top.
Bake uncovered for 55-65 minutes, or until the casserole is cooked through and bubbly around the edges.

Notes