Description
A hearty, cheesy casserole made with crispy hashbrowns, savory sausage, fluffy eggs, and melty cheddar cheese. Perfect for breakfast, brunch, or even dinner, this versatile recipe can be customized with add-ins like mushrooms, spinach, or jalapeños. Ideal for feeding a crowd or meal prepping.
Ingredients
Scale
- 3 cups frozen shredded hashbrowns (thawed slightly)
- 1 lb breakfast sausage
- 6 large eggs
- 1 cup milk
- 2 cups shredded cheddar cheese
- ½ cup diced onions
- ½ cup diced bell peppers
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: mushrooms, spinach, jalapeños
- Optional: turkey sausage or plant-based sausage for substitutions
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook breakfast sausage in a skillet over medium heat until browned; drain excess grease.
- Layer frozen hashbrowns evenly in the prepared dish.
- Sprinkle cooked sausage, diced onions, and bell peppers over the hashbrowns.
- In a mixing bowl, whisk together eggs, milk, salt, and pepper. Pour evenly over the layered ingredients.
- Sprinkle shredded cheddar cheese over the top.
- Bake for 45–50 minutes, or until golden and bubbly and eggs are set.
- For a golden top, broil for 2–3 minutes at the end of baking.
Notes
- Thaw hashbrowns slightly before layering for even cooking.
- Cook sausage ahead of time to speed up assembly.
- Add paprika or red pepper flakes for extra flavor.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
- Reheat in the microwave for individual servings or in the oven at 350°F (175°C) for 15–20 minutes.
- Prep Time: 15 minutes
- Cook Time: 50 minute
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 325
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 210 mg