Hashbrown Breakfast Casserole
Start your day off right with this hearty and flavorful Hashbrown Breakfast Casserole! Packed with savory ingredients like crispy hashbrowns, cheesy goodness, and a blend of eggs and seasonings, this casserole is perfect for breakfast or brunch. It's easy to make, feeds a crowd, and is guaranteed to be a family favorite!
Ingredients
- 1 bag 30 oz frozen hashbrowns, thawed
- 1 lb breakfast sausage cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 small onion chopped
- 1 bell pepper diced (optional)
- 6 large eggs
- 1 cup milk whole or 2%
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp paprika optional, for extra flavor
- 2 tbsp melted butter
- Fresh parsley or green onions optional, for garnish
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with butter or cooking spray.
- Prepare the Hashbrowns:
- Spread the thawed hashbrowns evenly in the bottom of the prepared baking dish. Pat them down slightly to form a nice base layer.
Cook the Sausage:
- In a skillet over medium heat, cook the breakfast sausage until browned and crumbled. Drain excess fat, if necessary, and set aside.
Prepare the Veggies:
- If using onion and bell pepper, sauté them in the same skillet with a little oil or butter until softened, about 3-4 minutes.
Mix the Egg Mixture:
- In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika. Add the cooked sausage, sautéed veggies (if using), and half of the shredded cheeses (cheddar and mozzarella). Stir everything together until combined.
Assemble the Casserole:
- Pour the egg mixture over the hashbrowns in the baking dish, spreading it out evenly. Sprinkle the remaining shredded cheese on top for a cheesy, golden finish.
Bake the Casserole:
- Place the casserole in the preheated oven and bake for 45-50 minutes, or until the casserole is set in the middle and the top is golden and bubbly.
Cool and Serve:
- Once done, let the casserole cool for 5-10 minutes. Garnish with fresh parsley or chopped green onions if desired. Cut into squares and serve hot.
Notes
Tips:
- Make it ahead: You can prepare the casserole the night before, cover it, and refrigerate it overnight. In the morning, just bake it off for 50-60 minutes.
- Customization: Feel free to add extra veggies like spinach, mushrooms, or tomatoes to customize the flavor.
- Vary the cheese: Use your favorite cheese or a combination of cheeses like pepper jack, gouda, or Monterey Jack for a twist.