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Hashbrown breakfast casserole

Hashbrown breakfast casserole

By Andrew Nakhon
15’ Prep time
45’ Cook time
60’ Total time
434 Calories
12 Serving

Summary

This easy hashbrown breakfast casserole recipe is loaded with sausage, hashbrowns, bell peppers, onion, and cheese. it's so easy to prep and can even be assembled the night before and bake that morning.
Andrew Nakhon 0 Followers

Step by Step

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Step 1

Combine eggs, sour cream, milk, cheese, and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined. Stir in thawed hash browns.
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Step 2

Cook sausage: Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.
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Step 3

Saute veggies: Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the egg mixture and stir everything to combine.
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Step 4

Bake: Pour mixture into a greased 9×13’’ pan. Cover dish and refrigerate overnight, or bake immediately at 350 degrees for 40-50 minutes or until the edges are set and the center is just barely jiggly.

Ingredient

  • Kosher salt
    Kosher salt
    1 teaspoon
  • Eggs
    Eggs
    12 large
  • Freshly ground black pepper
    Freshly ground black pepper
    0.5 teaspoon
  • Green onions
    Green onions
    4
  • Green bell pepper
    Green bell pepper
    0.5
  • Red bell pepper
    Red bell pepper
    0.5
  • Sour cream
    Sour cream
    1 cup
  • Milk
    Milk
    0.25 cup
  • Pork sausage
    Pork sausage
    2 pounds
  • Frozen shredded hashbrowns
    Frozen shredded hashbrowns
    20 oz bag
  • Freshly shredded cheddar cheese
    Freshly shredded cheddar cheese
    2 cups

Nutrition Facts

View nutrition facts
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