Description
A delicious and easy-to-prepare Hashbrown Breakfast Casserole, perfect for busy mornings and family brunches.
Ingredients
Scale
- 1 pound Breakfast Sausage (use turkey for a healthier twist)
- 1 medium Onion (or shallots for milder taste)
- 1 medium Red Bell Pepper (swap with green bell pepper for a more savory note)
- 30 ounces Shredded Hashbrowns (ensure they’re fully thawed)
- 2 cups Cheddar Cheese (try mozzarella for a lighter taste)
- 6 large Eggs (firm tofu can be used for a vegan option)
- 1 cup Milk (almond milk is great for dairy-free)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup Spinach or Kale (add wilted greens for color and health benefits)
- 1 cup Mushrooms (sauté before adding for richness)
- 1 cup Different Cheeses (Feta or goat cheese for unique flavors)
Instructions
- Preheat your oven to 350°F (175°C) and gather your ingredients.
- Cook the breakfast sausage in a skillet over medium-high heat for 5-7 minutes until browned.
- Sauté chopped onion and red bell pepper in the skillet for 3-4 minutes until softened.
- Grease a 9-inch baking dish and layer the thawed shredded hashbrowns evenly on the bottom.
- Spread the sausage and vegetable mixture over the hashbrowns, then layer with shredded cheese.
- In a bowl, whisk together eggs, milk, salt, and pepper, then pour over the layered mixture.
- Bake in the oven for 40-45 minutes until the center is set and the top is golden brown.
- Allow the casserole to cool for 5-10 minutes before serving.
Notes
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 210 mg