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Hashbrown Breakfast Casserole

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This hashbrown breakfast casserole is packed with crispy hashbrowns, eggs, sausage, and melty cheese. It’s a filling, make-ahead dish that’s perfect for brunch, holidays, or meal prep. Customize it with your favorite mix-ins and enjoy a delicious breakfast with minimal fuss!

Ingredients

Scale

  • 1 (30 oz) bag frozen shredded hashbrowns, thawed

  • 1 lb breakfast sausage (pork, turkey, or plant-based)

  • 1 small onion, diced

  • 1 ½ cups shredded cheddar cheese (or cheese of choice)

  • 8 large eggs

  • 1 cup milk (whole, 2%, or non-dairy)

  • ½ tsp garlic powder

  • ½ tsp salt

  • ¼ tsp black pepper

  • Optional: chopped green onions or parsley for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

  2. In a skillet over medium heat, cook the sausage and diced onion until browned and fully cooked. Drain any excess grease.

  3. Spread the thawed hashbrowns evenly in the prepared baking dish. Top with the cooked sausage and onion mixture, then sprinkle with shredded cheese.

  4. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Pour the mixture evenly over the casserole.

  5. Bake for 45–50 minutes, or until the eggs are set and the top is golden.

  6. Let cool for 5–10 minutes before slicing. Garnish with green onions or parsley if desired.

Notes

  • You can assemble the casserole the night before and bake it in the morning.

  • Try adding bell peppers, spinach, or mushrooms for extra veggies.

  • Swap sausage for diced ham or bacon if preferred.

 

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