Description
This hearty, cheesy breakfast casserole is packed with crispy hashbrowns, savory sausage, eggs, and melty cheese. It’s perfect for weekend brunch, meal prep, or holiday mornings—easy to make and always a crowd-pleaser!
Ingredients
Instructions
- Preheat & Prep:
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with butter or non-stick spray.
- Cook the Sausage:
- In a large skillet over medium heat, cook sausage until browned and fully cooked, breaking it up as it cooks.
- If using onions, peppers, or mushrooms, sauté them with the sausage for extra flavor.
- Drain excess grease and set aside.
- Assemble the Casserole:
- Spread the hashbrowns evenly in the baking dish. Drizzle with melted butter.
- Sprinkle cooked sausage over the hashbrowns.
- Top with shredded cheddar and Parmesan cheese.
- Make the Egg Mixture:
- In a bowl, whisk together eggs, milk, salt, pepper, garlic powder, onion powder, and paprika.
- Pour the mixture evenly over the casserole.
- Bake:
- Bake uncovered for 40-45 minutes, or until the eggs are fully set and the top is golden brown.
- Let it rest for 5 minutes before slicing.
Notes
- Make it Ahead: Assemble the night before, cover, and refrigerate. Bake in the morning!
- Spicy Kick: Use spicy sausage and add red pepper flakes or jalapeños.
- Storage: Refrigerate leftovers for 4 days or freeze for up to 3 months.
Nutrition
- Calories: 400
- Sugar: 2g
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 200mg