Hashbrown Breakfast Casserole

5 from 4 votes

Hashbrown Breakfast Casserole

This easy Hashbrown Breakfast Casserole recipe is full of amazing flavors, but so easy to throw together. It’s such a perfect breakfast comfort food that you will want to make for your family again and again.

Prep Time20

Cook Time55

Resting Time10

Total Time1 15

Servings: servings

Calories: 344kcal

Author: Lisa Longley

Ingredients

1 pound pork breakfast sausage or turkey
1 red bell pepper diced
1 small yellow onion diced
2 garlic cloves minced
8 eggs
1 cup milk
1 1/2 teaspoon kosher salt or 3/4 teaspoon table salt
1/2 teaspoon black pepper
3 cups mild cheddar cheese shredded, divided
30 ounces frozen hash browns thawed and drained (see note)

Instructions

Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch casserole dish with cooking spray.
In a large skillet over medium heat, break up and cook the sausage until it is no longer pink.
1 pound pork breakfast sausage
Add the red pepper, onion, and garlic to the skillet and cook until they are soft, about 5 to 7 minutes. When they are done cooking, drain any excess grease from the pan.
1 red bell pepper, 1 small yellow onion, 2 garlic cloves
In a large bowl, combine the eggs, milk, salt, and pepper. Then add in the sausage mixture and 1 1/2 cups of the cheese. Finally, stir in the thawed and drained hashbrowns until the mixture is well combined.
8 eggs, 1 cup milk, 1 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 3 cups mild cheddar cheese, 30 ounces frozen hash browns
Pour the mixture into the prepared casserole dish. Top with the remaining 1 1/2 cups of cheese. Cover and bake for 50 minutes. Uncover and bake for a remaining 5 to 10 minutes. Let the casserole sit for 10 minutes before cutting and serving warm.

Notes

This recipe works best if you squeeze the excess liquid out of the thawed hash browns before making this.

Nutrition