PrintEasy Sausage and Hash Brown Breakfast Casserole
A simple dump-and-bake breakfast casserole perfect for feeding a crowd, with options for sausage or vegetables. Assemble it the night before for a stress-free morning.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 0 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound breakfast sausage, cooked and crumbled
- 1 bag (20-30 ounces) frozen shredded hash browns, thawed
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion (optional)
- 1/2 cup chopped bell pepper (optional)
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Grease a 9×13 inch baking dish.
- Spread the cooked sausage, thawed hash browns, cheese, onion, and bell pepper (if using) evenly in the prepared baking dish.
- In a separate bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture evenly over the ingredients in the baking dish.
- Cover the dish with plastic wrap and refrigerate overnight, or for at least 4 hours.
- When ready to bake, preheat your oven to 350°F (175°C).
- Remove the plastic wrap and bake for 40-50 minutes, or until the casserole is set and lightly golden brown.
- Let stand for 5 minutes before serving.
Notes
- For a vegetarian option, omit the sausage and add more vegetables like mushrooms, spinach, or broccoli.
- You can freeze the assembled casserole (before baking) for up to 3 months. Thaw overnight in the refrigerator before baking.
- Ensure hash browns are completely thawed to prevent a watery casserole.
- For crispier hash browns, you can lightly toast them before adding to the casserole.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 200mg
Find it online: https://www.purecookingjoy.com/easy-breakfast-casserole/