Hashbrown Breakfast Casserole
A comforting and hearty dish combining crispy hashbrowns, savory sausage, and gooey cheese, perfect for family brunches or festive gatherings.
Ingredients
Main Ingredients
- 1 package Hashbrowns (Frozen or Fresh) Opt for frozen for ease or grate fresh potatoes for a homemade touch.
- 1 pound Breakfast Sausage Choose pork, chicken, turkey, or plant-based for a vegetarian option.
- 6 large Eggs Preferably organic.
- 1 cup Milk or Cream Can substitute with almond milk for dairy-free.
- 2 cups Shredded Cheese Cheddar or a blend works best.
- 1 Onion Diced.
- 1 Bell Pepper Diced, color preference can vary.
- to taste Salt and Pepper Essential for seasoning; consider adding garlic powder or herbs.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, brown the breakfast sausage, breaking it into crumbles. Drain excess grease and set aside.
- In the same skillet, sauté diced onion and bell pepper until soft and fragrant, about 5 minutes.
- In a large mixing bowl, whisk together the eggs and milk. Stir in the cooked sausage, sautéed veggies, and frozen hashbrowns. Season with salt and pepper to taste.
- Grease a 9x13-inch baking dish, pour the hashbrown mixture into it, and sprinkle with shredded cheese.
Baking
- Bake in the preheated oven for 45 minutes, or until the cheese is golden brown and bubbly.
- Allow casserole to rest for about 10 minutes before serving.
Notes
Consider adding jalapeños for heat or leafy greens for nutrition. For holiday variations, sprinkle some nutmeg or serve with fruit salad.