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Hashbrown Breakfast Casserole

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A delicious and budget-friendly breakfast casserole featuring a crispy hashbrown base, creamy cheesy layers, and hearty fillings, perfect for brunch gatherings or family meals.

Ingredients

Scale
  • 30–32 oz Frozen Shredded Hashbrowns, thawed & drained
  • 12 Large Eggs
  • 1 ½ cups Whole Milk (or Half-and-Half)
  • 2 cups Shredded Sharp Cheddar Cheese
  • 1 cup Shredded Monterey Jack Cheese
  • 1 pound Ground Beef Breakfast Sausage
  • ½ cup Finely Diced Yellow Onion
  • ½ cup Finely Diced Green Bell Pepper
  • 2 Tablespoons Unsalted Butter
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ½ teaspoon Smoked Paprika
  • ½ teaspoon Black Pepper, freshly ground
  • ½ teaspoon Salt (or to taste)
  • Pinch of Cayenne Pepper (optional)
  • Non-stick cooking spray or butter (for greasing dish)

Instructions

  1. Thaw Hashbrowns: Begin by thawing the hashbrowns completely. Drain them thoroughly by squeezing out excess moisture with a clean towel. Then, transfer them to a large mixing bowl.
  2. Preheat Oven: Preheat your oven to 375°F (190°C). Generously grease a 9×13-inch baking dish with cooking spray or butter.
  3. Brown the Sausage: In a large skillet, brown the ground beef breakfast sausage over medium-high heat. Break it into small crumbles and drain any excess grease.
  4. Sauté Vegetables: Return the skillet to medium heat and add 2 tablespoons of unsalted butter. Sauté the finely diced onion and green bell pepper for about 5-7 minutes until softened. Set aside.
  5. Season Hashbrowns: Add 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder to the drained hashbrowns. Gently toss to combine.
  6. Form the Base: Press approximately two-thirds of the seasoned hashbrowns evenly into the bottom of the greased baking dish to create a solid base.
  7. Layer It Up: Spread the cooked beef sausage, sautéed onions, and bell peppers evenly over the hashbrown base. Then, add 1 cup of shredded sharp cheddar cheese and 1/2 cup of shredded Monterey Jack cheese on top.
  8. Add Remaining Hashbrowns: Gently scatter the remaining seasoned hashbrowns over the cheese layer.
  9. Prepare the Egg Mixture: In a separate large mixing bowl, whisk all 12 large eggs until the yolks and whites are well combined and slightly frothy.
  10. Combine with Milk: Whisk in 1 ½ cups of whole milk, the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, and an optional pinch of cayenne pepper until well mixed.
  11. Pour and Top: Carefully pour the egg mixture evenly over the casserole layering. Finish by sprinkling the remaining 1 cup of sharp cheddar and 1/2 cup of Monterey Jack cheese on top.
  12. Bake: Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
  13. Final Bake: Remove the foil after 30 minutes and continue baking uncovered for an additional 30-40 minutes until the top is golden brown, the cheese is bubbly, and the center fully set (a knife inserted comes out clean).
  14. Rest and Serve: Once baked, remove the casserole from the oven and let it rest for at least 10-15 minutes before slicing and serving.

Notes

Feel free to customize with different vegetables or cheeses, and allow leftovers to cool completely before storing in an airtight container.

Nutrition

Find it online: https://www.topchoicerecipes.com/hashbrown-breakfast-casserole-incredible-ultimate-recipe/