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Hashbrown Breakfast Casserole

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A delightful breakfast casserole layered with crispy hashbrowns, savory sausage, and creamy cheese, perfect for brunch gatherings.

Ingredients

Scale
  • 30-32 oz Frozen Shredded Hashbrowns, thawed & drained
  • 12 Large Eggs
  • 1 ½ cups Whole Milk (or Half-and-Half)
  • 2 cups Shredded Sharp Cheddar Cheese
  • 1 cup Shredded Monterey Jack Cheese
  • 1 pound Ground Beef Breakfast Sausage
  • ½ cup Finely Diced Yellow Onion
  • ½ cup Finely Diced Green Bell Pepper
  • 2 Tablespoons Unsalted Butter
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ½ teaspoon Smoked Paprika
  • ½ teaspoon Black Pepper, freshly ground
  • ½ teaspoon Salt (or to taste)
  • Pinch of Cayenne Pepper (optional)
  • Non-stick cooking spray or butter (for greasing dish)

Instructions

  1. Thaw the hashbrowns completely, then drain them thoroughly by squeezing out any excess moisture.
  2. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  3. In a large skillet, brown the ground beef breakfast sausage over medium-high heat, breaking it into small crumbles and draining any excess grease.
  4. Add 2 tablespoons of unsalted butter to the skillet and sauté the diced onion and bell pepper for 5-7 minutes until softened. Set aside.
  5. In a bowl, toss the drained hashbrowns with 1/4 teaspoon of salt, black pepper, and 1/2 teaspoon of garlic powder.
  6. Press two-thirds of the seasoned hashbrowns into the bottom of the greased baking dish to form a solid base.
  7. Top the hashbrowns with the cooked sausage, sautéed onions, bell peppers, 1 cup of shredded sharp cheddar cheese, and 1/2 cup of shredded Monterey Jack cheese.
  8. Gently scatter the remaining hashbrowns over the cheese layer.
  9. In a large mixing bowl, whisk together the 12 eggs, then whisk in the whole milk, the remaining salt, black pepper, onion powder, smoked paprika, and optional cayenne.
  10. Pour the egg mixture over the casserole layers and sprinkle the remaining cheese on top.
  11. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for another 30-40 minutes until golden brown and the center is set.
  12. Let the casserole rest for 10-15 minutes before slicing and serving.

Notes

Feel free to substitute the sausage for turkey or a plant-based alternative. Store leftovers in an airtight container for up to 3-4 days.

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