Hashbrown Breakfast Casserole
A delicious Hashbrown Breakfast Casserole featuring sausage, cheese, and eggs, perfect for breakfast or brunch.
Equipment
- large skillet
- 9×13 inch baking dish
- whisk
Ingredients
Meat
- 1 pound bulk breakfast sausage or remove the casing from links
Hash Browns
- 12-18 ounces frozen hash browns thawed (about half a package)
Dairy
- 1.5 cups cheddar cheese shredded
- ½ cup milk
Eggs
- 6 large Eggs
Spices
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground mustard
Instructions
Preparation
- Preheat oven to 350°F.
- Cook the sausage over medium heat in a large skillet until no longer brown, breaking it into bite size pieces as it cooks. Drain fat.
- Place thawed hash browns in the bottom of a 9×13-inch baking dish that’s been sprayed with nonstick cooking spray.
- Sprinkle the sausage over the top of the hash browns. Sprinkle the cheese over the top of the sausage.
- Whisk the eggs with the milk and spices. Pour over the casserole in the pan. Cover with foil.
- Bake for 40 minutes. Remove the foil then continue baking until set in the center, about 20-30 minutes more. Serve hot.
Notes
You can use any kind of sausage (pork or turkey) or substitute bacon or ham. We liked this with sharp cheddar but you can use mild or medium, or swap it for another flavor cheese. Be sure to shred the cheese yourself so it melts better. Store in an airtight container in the fridge or freezer.
Nutrition
Serving: 1servingCalories: 234kcalCarbohydrates: 6gProtein: 12gFat: 17gSaturated Fat: 7gCholesterol: 124mgSodium: 564mgPotassium: 235mgVitamin A: 305IUVitamin C: 2.6mgCalcium: 132mgIron: 1.2mg
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