Description
A cozy breakfast classic loaded with crispy hashbrowns, savory sausage, and melted cheese—perfect for weekend mornings or holiday brunches.
Ingredients
2 cups frozen hashbrowns
6 large eggs
1 cup shredded cheddar cheese
1 cup bell peppers, diced (red or yellow)
1/2 cup onion, chopped
1/2 pound breakfast sausage (mild or spicy)
1/2 cup whole milk (or almond milk)
Salt and pepper, to taste
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
In a skillet over medium heat, cook the breakfast sausage until browned. Drain excess fat.
Sauté chopped onions and bell peppers in the same skillet until softened.
In a large bowl, whisk together eggs and milk. Stir in cooked sausage, sautéed vegetables, salt, pepper, and half of the shredded cheese.
Spread hashbrowns evenly across the bottom of the prepared baking dish.
Pour the egg mixture over the hashbrowns. Top with remaining shredded cheese.
Bake for 35–40 minutes or until the top is golden and the casserole is set in the center.
Let cool for 5 minutes before slicing and serving.
Notes
This casserole can be assembled the night before and baked in the morning.
Customize with mushrooms, spinach, or different cheeses.
For a vegetarian version, omit sausage or replace with plant-based sausage crumbles.
- Prep Time: 15 Minutes
- Cook Time: 40 Minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
