Hashbrown Breakfast Casserole
A hearty and comforting hashbrown breakfast casserole loaded with eggs, cheese, and savory sausage, perfect for a satisfying morning meal or brunch gathering.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 4 cups frozen hashbrowns, thawed
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 8 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup chopped green onions (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Spread the thawed hashbrowns evenly in the bottom of the prepared baking dish.
- Sprinkle the cooked and crumbled sausage over the hashbrowns.
- Layer the shredded cheddar and mozzarella cheeses evenly on top of the sausage.
- In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined.
- Pour the egg mixture evenly over the layered ingredients in the casserole dish.
- Sprinkle chopped green onions on top, if using.
- Bake uncovered for 45-50 minutes, or until the eggs are set and the top is golden brown.
- Allow to cool for 5 minutes before slicing and serving.
Notes
For a vegetarian version, omit the sausage and add sautéed vegetables like bell peppers and mushrooms. Serve with fresh fruit or a side of toast for a complete breakfast.
Find it online: https://carmenwausa.com/hashbrown-breakfast-casserole/