Description

This Hashbrown Breakfast Casserole is a hearty and comforting dish packed with eggs, sausage, cheese, and crispy hashbrowns—perfect for brunches, holidays, or make-ahead breakfasts.

Ingredients

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1 (30 oz) bag frozen shredded hashbrowns, thawed
1 lb breakfast sausage
1 cup chopped onion
8 large eggs
1 cup milk
2 cups shredded cheddar cheese
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Butter or cooking spray for greasing

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Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
In a large skillet, cook the sausage over medium heat until browned. Add chopped onions and cook until softened. Drain excess grease.
Spread the thawed hashbrowns evenly in the bottom of the prepared baking dish.
Layer the cooked sausage and onions over the hashbrowns.
In a large bowl, whisk together eggs, milk, garlic powder, salt, and black pepper.
Pour the egg mixture over the sausage and hashbrowns.
Sprinkle shredded cheddar cheese evenly over the top.
Bake for 40–45 minutes, or until the eggs are set and the top is golden brown.
Let sit for 5–10 minutes before slicing and serving.

Notes

You can prepare this casserole the night before and bake it in the morning.
Feel free to substitute sausage with bacon or ham.
Add chopped bell peppers or spinach for extra veggies.

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 2g
Sodium: 720mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 18g
Cholesterol: 210mg