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Hashbrown Breakfast Casserole

Hashbrown Breakfast Casserole Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 30 oz frozen shredded hashbrowns, thawed
  • 1 lb bulk breakfast sausage
  • 1 medium yellow onion, diced
  • 1 bell pepper, diced
  • 6 large eggs
  • 2 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Cooking spray or butter for the dish
  • 2 tbsp chopped fresh chives, optional

Method
 

  1. Preheat oven to 350°F (175°C). Crumble sausage into a skillet over medium-high heat and cook 7 minutes. Add onion and bell pepper and cook 4 more minutes. Drain fat and set aside to cool slightly. Grease a 9×13 inch baking dish.
  2. Whisk eggs, milk, salt, and pepper in a large bowl. Stir in 1 cup of cheese. Spread hashbrowns in the dish, top with sausage mixture, then pour egg mixture over. Gently shift potatoes so liquid settles. Sprinkle remaining cheese on top.
  3. Bake uncovered for 45 to 50 minutes, until center is set and a toothpick comes out clean. Let rest 5 minutes.
  4. Slice into squares and top with chives if using. Serve hot.

Notes

Press the thawed hashbrowns firmly into the dish so they form a solid base that holds together when cut. If you prepared the casserole ahead and refrigerated it overnight, add 5 to 10 minutes to the bake time. The casserole puffs up in the oven then settles as it cools.