Hashbrown Breakfast Casserole
A hearty and delicious breakfast casserole loaded with savory ingredients and crispy hashbrowns, perfect for any morning gathering.
Ingredients
Main Ingredients
- 0.91 kg Frozen hashbrowns, thawed
- 0.45 kg Breakfast sausage, cooked and crumbled
- 0.23 kg Onion, chopped
- 0.12 cup Bell pepper, chopped any color
- 6 large Eggs
- 0.47 liter Milk
- 0.2 tsp Salt
- 0.5 tsp Black pepper
- 0.23 kg Shredded cheddar cheese
Instructions
Preparation Steps
- Preheat your oven to 190°C (375°F). Grease a 9x13 inch baking dish.
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Spread half of the thawed hashbrowns evenly in the bottom of the prepared baking dish.
- Layer the cooked sausage, chopped onion, and chopped bell pepper over the hashbrowns.
- Sprinkle half of the shredded cheddar cheese over the sausage mixture.
- Top with the remaining hashbrowns, pressing down gently.
- Pour the egg mixture evenly over the entire casserole.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and sprinkle the remaining cheddar cheese over the top. Bake for an additional 20-25 minutes, or until the casserole is set and golden brown.
- Let the casserole stand for 5-10 minutes before serving.
Notes
This casserole can be assembled the night before and baked in the morning. For a spicier casserole, add a pinch of red pepper flakes to the egg mixture.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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