Hashbrown Breakfast Casserole with Egg and Sausage
This hearty hashbrown breakfast casserole feeds a crowd! It's loaded with a mix of crumbled breakfast sausage, hashbrowns, eggs, veggies, and cheddar cheese. With only 15 minutes of hands-on prep time, it's a great breakfast dish to make ahead of time. Serves up 10 delicious portions!
Servings 10
Ingredients
- 16 ounce bag frozen diced hashbrown potatoes
- salt and pepper to season
- 16 ounces breakfast pork sausage
- ¼ cup onion diced
- ¼ cup green bell pepper diced
- 12 eggs
- 1 cup milk
- 2 cups shredded Cheddar cheese
- 1 large tomato diced
Instructions
- Preheat oven to 425 degrees F.
- 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. Serve as is, or add your favorite toppings such as salsa, hot sauce, ketchup, taco sauce or sour cream on top.