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Hashbrown Breakfast Casserole

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This hearty Hashbrown Breakfast Casserole combines crispy potatoes, savory sausage, and melted cheese for a satisfying morning meal perfect for family gatherings or weekend brunch.

Ingredients

Scale
  • 4 cups frozen shredded hashbrowns, thawed
  • 1 pound breakfast sausage, cooked and crumbled
  • 1 cup diced onions
  • 1 cup diced green bell peppers
  • 2 cups shredded cheddar cheese
  • 8 large eggs
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hashbrowns, cooked sausage, diced onions, bell peppers, and 1 1/2 cups of cheddar cheese.
  3. In another bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
  4. Pour the egg mixture over the hashbrown mixture and stir gently to combine everything evenly.
  5. Transfer the mixture to the prepared baking dish and spread evenly.
  6. Sprinkle the remaining 1/2 cup cheddar cheese on top.
  7. Bake uncovered for 45-50 minutes, or until the casserole is set and the top is golden brown.
  8. Let cool for 5 minutes before serving. Enjoy warm.

Notes

For extra flavor, try adding chopped jalapeños or a sprinkle of smoked paprika. This casserole is excellent served with fresh fruit or a side of salsa.

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