Description
This hearty, cheesy breakfast casserole is packed with crispy hashbrowns, fluffy eggs, savory sausage (or bacon), and gooey cheese. It’s perfect for brunch, meal prep, or feeding a crowd—easy to make and always a hit!
Ingredients
Instructions
Prep the Ingredients
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- If using bacon, cook and crumble it. If using sausage, cook in a skillet over medium heat until browned. Drain excess grease.
2. Assemble the Casserole
- Spread hashbrowns evenly in the baking dish and drizzle with melted butter.
- Sprinkle cooked sausage (or bacon) over the hashbrowns.
- Add cheddar and Parmesan cheese, reserving a little cheese for topping.
3. Make the Egg Mixture
- In a bowl, whisk together eggs, milk, salt, pepper, garlic powder, onion powder, and paprika.
- Pour the egg mixture evenly over the casserole.
4. Bake
- Sprinkle the remaining cheese on top.
- Bake uncovered for 40-45 minutes, until the eggs are set and the top is golden brown.
5. Serve & Enjoy
- Let the casserole cool for 5 minutes before slicing.
- Serve with hot sauce, salsa, or sour cream!
Notes
- Make it Ahead: Assemble the night before, cover, and refrigerate. Bake in the morning!
- Want it Crispier? Broil for the last 3-5 minutes for a golden, crunchy top.
- Storage: Refrigerate leftovers for 4 days or freeze for up to 3 months.
Nutrition
- Calories: 420
- Sugar: 4g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 25g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 225mg