Description
A simple baked casserole featuring sausage, hashbrowns, eggs, and cheese for an easy breakfast.
Ingredients
Scale
- 1 pound breakfast sausage, cooked and crumbled
- 2 cups frozen hashbrown potatoes, thawed
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 6 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- Spread the thawed hashbrown potatoes evenly in the bottom of the prepared dish.
- Sprinkle the cooked sausage, chopped onion, and half of the shredded cheese over the hashbrowns.
- In a separate bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture evenly over the sausage and hashbrown layers.
- Top with the remaining half of the shredded cheese.
- Bake for 35 to 40 minutes, or until the eggs are set and the top is lightly golden brown.
- Let the casserole rest for 5 minutes before cutting and serving.
Notes
- You can substitute ground turkey or bacon for the breakfast sausage.
- For a spicier casserole, add 1/4 teaspoon of red pepper flakes to the egg mixture.
- If your hashbrowns are still very wet after thawing, press out excess liquid before layering.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3
- Sodium: 650
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 18
- Cholesterol: 150
Keywords: sausage, hashbrown, breakfast, casserole, eggs, cheese, baked