Hash Brown Breakfast Casserole
This hash brown breakfast casserole has it all! Everything you love for breakfast is combined in a delicious, easy-to-make egg casserole.
Servings: 8
Ingredients
- 1 pound ground breakfast sausage
- ½ cup finely diced yellow onion (1 small onion)
- ½ cup finely diced red bell pepper (½ bell pepper)
- ½ cup finely diced green bell pepper (½ bell pepper)
- 4 cups frozen shredded hash brown potatoes (see note 1)
- 2 cups shredded cheddar cheese, divided
- 10 large eggs
- 1 cup milk (see note 2)
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper, or to taste
Optional toppings:
- sliced green onions, diced tomatoes, salsa, sour cream
Instructions
- Preheat oven to 350°F. Grease a 9 x 13 inch baking dish or spray with nonstick cooking spray; set aside.
- Heat a large frying pan over medium high heat. Add breakfast sausage, chopped onion, and peppers; cook, breaking sausage up into crumbles, until sausage is browned and vegetables are tender. If necessary, drain off excess grease.1 pound ground breakfast sausage, ½ cup finely diced yellow onion, ½ cup finely diced red bell pepper , ½ cup finely diced green bell pepper
- In the prepared baking dish, combine the thawed hash browns, cooked breakfast sausage mixture, and 1 ½ cups shredded cheddar cheese, mixing gently to combine.4 cups frozen shredded hash brown potatoes, 2 cups shredded cheddar cheese, divided
- In a separate bowl, whisk together eggs, milk, salt, and pepper until well combined. Pour the egg mixture evenly over the hash brown mixture in the baking dish, making sure to coat everything evenly. Top with remaining ½ cup cheese.10 large eggs, 1 cup milk, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper, or to taste
- Cover the baking dish with aluminum foil and bake for 45 minutes.
- After 45 minutes, remove the foil and continue baking for an additional 20 to 25 minutes, or until the casserole is set in the middle and the edges are golden brown (see note 3).
- Once done, remove the hash brown breakfast casserole from the oven and let it cool 5 to 10 minutes before serving.
- Slice the casserole into squares and serve hot, garnished with your favorite toppings such as sliced green onions, diced tomatoes, salsa, or sour cream.sliced green onions, diced tomatoes, salsa, sour cream
Notes
- Hash browns: Choose shredded hash browns for the best texture. We found that diced hash browns tend to get a bit mushy. Often, frozen hash browns come in a 30 ounce bag. You'll need roughly half a bag.
- Milk: We found that whole or 2% milk works best. Nonfat milk tends to make the casserole a bit watery.
- Baking tips: Cooking time may vary depending on the pan you choose. We found that the casserole baked more quickly in a metal pan compared to a glass or ceramic dish. If the potatoes are thawed, the casserole will bake more quickly, too.
- Change it up: Substitute another vegetable of your choice for the peppers. Diced sweet onions, asparagus, broccoli, or baby spinach are good choices (or a combination). Be sure that the vegetables are chopped finely so they get tender. Other cooked meats can be substituted, too. Try bacon, diced ham, sliced breakfast sausage links, etc. Different types of cheese can be used, too.
- Gluten-free: This recipe is gluten-free. Check the label of the frozen potatoes to make sure they are gluten-free.
Nutrition
Serving: 1slice | Calories: 439kcal | Carbohydrates: 14g | Protein: 25g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 302mg | Sodium: 805mg | Potassium: 503mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1052IU | Vitamin C: 25mg | Calcium: 290mg | Iron: 2mg
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