Hash Brown Breakfast Casserole
A delicious hash brown breakfast casserole with sausage, tender vegetables, eggs and cheese that the whole family will love. Enjoy this breakfast bake for weekend family breakfast or brunch, special occasions, or for your Christmas morning breakfast casserole.
Servings: 1 Breakfast Casserole
Calories: 582kcal
Ingredients
- 20 ounce Refrigerated Shredded Hash Browns like Simply Potatoes brand
- 16 ounce Pork Sausage I used the Hot Jimmy Dean breakfast sausage
- 1 Red Bell Pepper finely diced
- 1 Small Yellow Onion finely diced
- 8 ounce Extra Sharp Cheddar Cheese freshly grated (2 cups)
- 8 Eggs beaten
- ½ cup Whole Milk
- 1 teaspoon Salt or to taste
- ½ Ground Black Pepper or to taste
Instructions
- Preheat oven to 350°F (177°C)
- Lightly spray a rectangle baking dish ( I used a 9x13) with non-stick cooking spray.
- Next, spread the hash brown potatoes in a single layer in the greased casserole dish to form the bottom layer. Set aside until needed.
- Cook the sausage until crumbled and browned in a medium sized skillet over medium heat (about 8 minutes). Add the diced red pepper and onions to the sausage and cook an additional 3 to 4 minutes until the vegetables have softened. Drain excess grease.
- Top the shredded hash brown layer with the sausage mixture and the shredded cheddar cheese.
- In a large bowl, whisk together the eggs, milk and seasonings then pour the egg mixture into the casserole dish.
- Bake 45 minutes to 1 hour, or until the eggs are set.
- Allow the breakfast casserole to rest 5 minutes before serving. Garnish with sliced scallions, if desired.
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Notes
See full post for tips making this as an overnight casserole, serving suggestions, alternate ingredients and re-heating leftovers.
Nutrition
Serving: 1 | Calories: 582kcal | Carbohydrates: 25g | Protein: 26g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 25g | Cholesterol: 264mg | Sodium: 788mg | Fiber: 2g | Sugar: 3g