Description
A hearty hashbrown breakfast casserole perfect for any morning.
Ingredients
Scale
- 1 bag frozen hashbrowns (30 oz)
- 1 cup shredded cheddar cheese
- 1 cup cooked sausage, crumbled
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together hashbrowns, sausage, and half of the cheese.
- Spread the mixture evenly in a greased 9×13 inch baking dish.
- In another bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
- Pour the egg mixture over the hashbrown mixture.
- Top with remaining cheese.
- Bake for 45-50 minutes or until eggs are set and top is golden.
Notes
- Feel free to add vegetables like bell peppers or onions.
- This casserole can be prepared the night before and baked in the morning.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg
Keywords: hashbrown breakfast casserole