Description

This Hashbrown Breakfast Casserole is perfect when you need to feed a crowd in the morning. We combine fresh eggs with savory sausage, hashbrowns, and veggies and top the entire thing with cheese. The result is a hearty breakfast baked to golden brown perfection.

Ingredients

20 oz shredded hash browns, thawed
2 lbs sausage cooked, crumbled and drained
1 cup diced onion (1/2 medium onion)
2/3 cup diced red bell pepper (1/2 bell pepper)
2/3 cup diced green bell pepper (1/2 bell pepper)
3 cups cheddar cheese, divided
8 large eggs
1 1/3 cups milk
1 1/4 teaspoon salt
3/4 teaspoon black pepper

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Instructions

Preheat oven to 350°F and lightly grease a 9×13 pan.
Place the hash browns, cooked sausage, onions, bell peppers, and 2 cups of cheese in a large bowl. Gently mix the ingredients together and spread evenly in the 9×13 pan.
Combine the eggs, milk, salt, and pepper in a bowl. Whisk until well combined.
Pour the egg mixture over the hash brown mixture and sprinkle the remaining cup of cheese evenly on top.
Bake uncovered for 55-65 minutes or until cooked through and bubbly around the edges.

Notes

If you’d like to let the casserole sit overnight, you can cover and refrigerate it until ready to bake.

Keywords: hashbrown breakfast casserole, sausage breakfast casserole, Christmas breakfast