Here’s a classic, crowd-pleasing Hash Brown Breakfast Casserole — perfect for holidays, brunch, or meal prep.
🥔 Hash Brown Breakfast Casserole
Ingredients
- 1 (30 oz) bag frozen hash browns (shredded or diced), thawed
- 1 lb breakfast sausage (or bacon/ham)
- 8 large eggs
- 2 cups shredded cheddar cheese
- 1 cup milk
- ½ cup diced onion
- ½ cup diced bell pepper (optional)
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
- Cook sausage in a skillet over medium heat until browned. Drain excess grease.
- Spread hash browns evenly in the baking dish.
- Layer cooked sausage, onion, bell pepper, and cheese over the potatoes.
- In a bowl, whisk eggs, milk, salt, pepper, and garlic powder.
- Pour egg mixture evenly over everything.
- Bake 40–50 minutes, until the center is set and the top is golden.
- Let rest 5–10 minutes before slicing.
⭐ Make-Ahead Option
Assemble the night before, cover, and refrigerate. Bake in the morning (may need an extra 5–10 minutes).
🔥 Variations
- Swap cheddar for pepper jack for a little kick.
- Use cooked bacon or diced ham instead of sausage.
- Add spinach or mushrooms for extra veggies.
If you’d like, I can also give you a crockpot version or a lighter/low-carb version.
