Hearty hashbrown breakfast casserole made with frozen hash browns, breakfast sausage, eggs and cheese. This easy casserole can be prepped overnight and is perfect for Easter and Christmas morning.
Spray a 13x9 baking dish with nonstick spray. Spread hashbrowns on bottom of dish, gently patting them down. Season with salt and pepper on top. Bake in the oven for 20 minutes.
While hashbrowns are cooking in the oven, brown the breakfast sausage over medium high heat in a skillet, along with diced up onions and green pepper.
Remove hashbrowns from oven. Spread sausage out on top of the hashbrowns evenly.
In a large bowl beat eggs. Add milk, shredded cheese and tomato. Stir. Pour mixture over the sausage.
Lower oven temperature to 350 degrees. Cover with aluminum foil and bake for 45 minutes. Remove aluminum foil and bake for 30 minutes uncovered.
Remove from oven and let sit for 15 minutes before serving.