Description
A hearty and cheesy hashbrown breakfast casserole loaded with eggs, sausage, and shredded potatoes. Perfect for weekend brunches, holiday mornings, or meal prep.
Ingredients
Units
Scale
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 1 pound breakfast sausage
- 1 small onion, diced
- 8 large eggs
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or butter for greasing
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a skillet over medium heat, cook sausage until browned and cooked through, breaking it up as it cooks. Add diced onion and sauté until softened. Drain excess grease.
- In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper.
- Spread the thawed hashbrowns evenly in the prepared baking dish. Layer the cooked sausage and onion over the hashbrowns, then sprinkle with shredded cheese.
- Pour the egg mixture evenly over the top.
- Bake for 40–45 minutes, or until the eggs are set and the top is golden brown.
- Let sit for 5–10 minutes before slicing and serving.
Notes
- Can be assembled the night before and baked in the morning.
- Try adding bell peppers, spinach, or mushrooms for extra veggies.
- Use cooked bacon or ham instead of sausage for variety.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 210mg