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Hashbrown Breakfast Casserole

Delicious Hashbrown Breakfast Casserole plated
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This hearty Hashbrown Breakfast Casserole combines crispy potatoes, savory sausage, eggs, and cheese for a delicious and comforting start to your day.

Ingredients

Scale
  • 4 cups frozen hashbrowns, thawed
  • 1 pound breakfast sausage
  • 1/2 cup chopped onion
  • 2 cups shredded cheddar cheese
  • 8 large eggs
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a skillet over medium heat, cook the sausage and chopped onion until sausage is browned and onions are translucent; drain excess grease.
  3. Spread the thawed hashbrowns evenly in the prepared baking dish.
  4. Sprinkle the cooked sausage and onions over the hashbrowns, then layer with shredded cheddar cheese.
  5. In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
  6. Pour the egg mixture evenly over the casserole layers in the baking dish.
  7. Bake uncovered for 45–50 minutes, or until the eggs are set and the top is golden brown.
  8. Let the casserole cool for 5 minutes before serving.

Notes

For a vegetarian version, substitute sausage with sautéed mushrooms and bell peppers. Serve with fresh salsa or a dollop of sour cream for extra flavor.

Find it online: https://auntyspices.com/hashbrown-breakfast-casserole/