Ingredients
1 (30 ounce) bag frozen shredded hash browns, thawed and moisture squeezed out
1 pound ground breakfast sausage
12 large eggs
1 cup milk
2 cups shredded cheese (cheddar and Monterey Jack blend recommended)
1/2 cup chopped onion (optional)
1/2 cup chopped bell pepper (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large skillet, cook the sausage over medium-high heat until browned, adding onion and bell pepper if using for the last few minutes; drain excess grease.
3. Press the thawed and dried hash browns into an even layer on the bottom and slightly up the sides of the prepared dish.
4. Sprinkle the cooked sausage evenly over the hash brown crust, then top with half of the shredded cheese.
5. In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
6. Pour the egg mixture over the layers in the baking dish.
7. Top with the remaining shredded cheese.
8. Bake for 45-55 minutes, or until the center is set and the top is golden brown.
9. Let the casserole rest for 10 minutes before slicing and serving.
Notes
For a make-ahead option, assemble the casserole without baking, cover, and refrigerate for up to 24 hours. You may need to add 10-15 minutes to the baking time. This casserole also freezes well both before and after baking.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 2g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 260mg