Easy Breakfast Casserole with Hashbrowns
A comforting breakfast casserole filled with crispy hashbrowns, savory sausage, and a medley of cheeses that’s perfect for busy mornings or weekend brunches.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 (20 oz) bag frozen shredded hashbrowns, thawed
- 1 lb breakfast sausage (pork or turkey), cooked and crumbled
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 cups shredded cheddar cheese (or blend)
- 8 large eggs
- 1 cup whole milk (or half-and-half)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Spread the thawed hashbrowns evenly across the bottom of the dish.
- In a skillet over medium heat, cook the breakfast sausage until browned.
- Add the finely chopped onion and diced bell pepper; sauté until the vegetables are tender.
- Layer the sausage and vegetable mixture over the hashbrowns, then sprinkle half of the cheese on top.
- In a bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and black pepper.
- Pour the egg mixture evenly over the casserole.
- Top with the remaining cheese.
- Bake uncovered for 40–45 minutes or until the eggs are set and the top is golden brown.
- Allow the casserole to rest for about 5 minutes before slicing. Garnish with chopped parsley before serving.
Notes
Feel free to swap the sausage for plant-based alternatives or try mixing different cheeses based on your preference.