Hashbrown Breakfast Casserole
A hearty and delicious hashbrown breakfast casserole that combines crispy potatoes, eggs, cheese, and savory sausage for the perfect morning meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 4 cups frozen shredded hashbrowns, thawed
- 1 pound breakfast sausage, cooked and crumbled
- 2 cups shredded cheddar cheese
- 8 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup diced onions (optional)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread the thawed hashbrowns evenly in the prepared baking dish.
- Sprinkle the cooked sausage evenly over the hashbrowns.
- Layer the shredded cheddar cheese on top of the sausage and hashbrowns.
- In a mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined.
- If using, stir diced onions and parsley into the egg mixture.
- Pour the egg mixture evenly over the casserole layers.
- Bake in the preheated oven for 45-55 minutes, or until the eggs are set and the top is golden brown.
- Let the casserole rest for 5 minutes before slicing and serving.
Notes
For a vegetarian version, substitute the sausage with sautéed mushrooms or your favorite veggies. Serve with fresh fruit or a green salad for a complete breakfast.
Find it online: https://grilldrip.com/hashbrown-breakfast-casserole/