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Hashbrown Breakfast Casserole in a pan with spoon.
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Hashbrown Breakfast Casserole (Crazy Easy)

This hashbrown breakfast casserole is brimming with hash browns, sausage, veggies, and cheese. It's perfect and filling any time of day!
Course Breakfast
Cuisine American
Keyword Hashbrown Breakfast Casserole, Hashbrown Breakfast Casserole Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 535kcal
Author Natalya Drozhzhin

Ingredients

  • 1 lb breakfast sausage
  • 1 medium onion chopped
  • 1 red bell pepper chopped
  • 16 oz shredded hashbrown potatoes thawed
  • 2 cups cheddar cheese shredded
  • 6 large eggs
  • 1/2 cup milk
  • 1 tsp salt adjust to taste
  • 1 tsp ground black pepper adjust to taste
US Units - Metric

Instructions

  • Fry the breakfast sausages on medium high heat, breaking the meat apart.
    Breakfast sausage in a pan.
  • Towards the end of cooking, add in chopped onion and bell pepper. Cook until lightly browned. Set aside.
    Breakfast sausage with veggies in a pan.
  • Spray a 9 inch baking dish with cooking spray. Place thawed shredded hashbrowns into the pan.
    Hash browns added to the bottom of the pan.
  • Top it off with the cooked sausage and veggies, followed by shredded cheese.
    Cooked sausage with veggies added to casserole.
  • In a medium bowl, whisk eggs with milk, salt, and pepper. Pour the mixture over the hashbrowns.
    Hashbrown Breakfast Casserole with cheese and eggs added.
  • Bake at 350°F for 40-45 minutes or until the center is set and casserole is golden brown. Enjoy!
    Hashbrown Breakfast Casserole with a spoon.

Nutrition

Calories: 535kcal | Carbohydrates: 19g | Protein: 31g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 251mg | Sodium: 1277mg | Potassium: 628mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1338IU | Vitamin C: 33mg | Calcium: 404mg | Iron: 3mg