Hashbrown Breakfast Casserole
A hearty and customizable breakfast casserole made with crispy hashbrowns, savory sausage, fluffy eggs, and melty cheese. Perfect for brunches, holidays, or weekly meal prep.
Ingredients
- 1 bag (30 oz) frozen shredded hashbrowns, thawed
- 1 lb breakfast sausage
- 1 small onion, diced
- 1 1/2 cups shredded cheddar cheese (or cheese of choice)
- 8 large eggs
- 1 cup milk (whole, 2%, or non-dairy)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- optional chopped green onions or parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook the sausage and diced onion until browned and fully cooked. Drain excess grease.
- Spread the thawed hashbrowns evenly in the prepared baking dish.
- Top with the cooked sausage and onion mixture, then sprinkle with shredded cheese.
- In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
- Pour the egg mixture evenly over the casserole.
- Bake for 45–50 minutes, or until the eggs are set and the top is golden.
- Let cool for 5–10 minutes before slicing. Garnish with green onions or parsley if desired.
Nutrition
Serving: 1servingCalories: 410kcalCarbohydrates: 15gProtein: 20gFat: 28gSaturated Fat: 10gSodium: 780mgFiber: 1gSugar: 2g
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