Description
A hearty and comforting breakfast casserole made with hashbrowns, eggs, cheese, and sausage – perfect for feeding a crowd or meal prepping for the week.
Ingredients
Units
Scale
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 1 lb breakfast sausage
- 8 large eggs
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray.
- In a skillet over medium heat, cook sausage until browned and crumbled. Drain excess grease.
- In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and black pepper.
- Spread thawed hashbrowns evenly in the prepared baking dish.
- Top with cooked sausage and shredded cheddar cheese.
- Pour the egg mixture evenly over the top of the casserole.
- Bake for 40–45 minutes or until the eggs are set and the top is golden brown.
- Let cool for 5–10 minutes before slicing and serving.
Notes
- You can substitute the sausage with bacon or ham.
- Use pepper jack or mozzarella for a different flavor profile.
- This casserole can be assembled the night before and baked in the morning.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 200mg