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Hashbrown Breakfast Casserole

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This hearty Hashbrown Breakfast Casserole combines crispy potatoes, savory sausage, eggs, and cheese for a satisfying and easy morning meal perfect for family gatherings or weekend brunch.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a skillet, cook the breakfast sausage over medium heat until browned and cooked through. Drain excess fat.
  3. Add diced onion to the skillet and cook until soft, about 3-4 minutes. Remove from heat.
  4. Spread the thawed hashbrowns evenly in the prepared baking dish.
  5. Sprinkle the cooked sausage and onion mixture over the hashbrowns.
  6. Top with shredded cheddar cheese evenly.
  7. In a bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and paprika.
  8. Pour the egg mixture evenly over the casserole.
  9. Bake in the preheated oven for 45-50 minutes, or until the eggs are fully set and the top is golden brown.
  10. Let the casserole cool for 5 minutes before serving. Enjoy!

Notes

For a vegetarian option, substitute sausage with sautéed mushrooms or spinach. Serve with fresh fruit or a side of salsa for added flavor.

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