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Hashbrown Breakfast Casserole

Hearty Hashbrown Breakfast Casserole for Perfect Mornings

This Hashbrown Breakfast Casserole blends savory sausage with cheesy goodness for a comforting breakfast dish that's perfect for any gathering.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 32 ounces Frozen Hashbrowns Acts as the base layer providing structure and texture; fresh grated potatoes can be used, but may require extra prep time.
  • 1 pound Breakfast Sausage Adds savory richness and protein; substitute with ground turkey or vegetarian sausage for a lighter option.
  • 2 cups Shredded Cheddar Cheese Provides sharpness and flavor; consider using Pepper Jack cheese for a spicy kick.
  • 2 cups Shredded Mozzarella Cheese Offers creaminess and stretch; Gouda can add a smoky flavor.
  • 6 large Large Eggs Binds the casserole together and adds fluffiness; no substitutions recommended.
  • 1 cup Milk Enhances the richness of the egg mixture; almond milk works for a dairy-free version.
  • 1 teaspoon Salt Enhances overall flavor; reduce for a low-sodium option.
  • 1 teaspoon Black Pepper Adds a hint of spice; adjust according to personal taste.
  • 1 teaspoon Garlic Powder Offers aromatic flavor; fresh garlic adds more intensity.
For Optional Add-ins
  • 1 cup Diced Bell Peppers Introduces color and sweetness; any bell pepper or even spinach can work beautifully.
  • 1 cup Diced Onions Adds depth and sweetness; leeks can be used for a milder flavor.
  • 0.25 cup Fresh Parsley For garnish, adds a bright pop of color and freshness.

Equipment

  • Oven
  • large bowl
  • skillet
  • spatula
  • 9x13 inch baking dish

Method
 

Step‑by‑Step Instructions for Hashbrown Breakfast Casserole
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter.
  2. Thaw your frozen hashbrowns, then spread them evenly across the bottom of the greased baking dish. Bake for about 10 minutes until slightly crispy.
  3. Cook the breakfast sausage in a skillet over medium heat until browned and cooked through, around 8-10 minutes. Drain excess fat and set aside.
  4. Sprinkle the cooked sausage evenly over the layer of hashbrowns.
  5. In a large bowl, combine the shredded cheddar and mozzarella cheeses. Sprinkle half over the sausage layer.
  6. In a separate bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth. Pour evenly over the ingredients in the baking dish.
  7. Sprinkle the remaining cheese mixture over the top of the casserole.
  8. If desired, sprinkle diced bell peppers and onions evenly over the top.
  9. Bake for 45-50 minutes until bubbly, set, and golden brown on top.
  10. Let it cool for about 10 minutes before slicing into generous squares.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

This casserole is customizable with various add-ins and perfect for make-ahead meals.

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