Hashbrown Breakfast Casserole
Start your day off right with this hearty Hashbrown Breakfast Casserole! It's the perfect blend of savory sausage, fresh veggies, and an irresistible cheesiness.
Servings: 12 people
Calories: 411kcal
Ingredients
- 1 (16 oz) roll breakfast sausage mild, medium, or hot
- 1 green bell pepper diced
- 1/2 yellow onion diced
- 1 1/2 teaspoons salt divided, plus more to taste, if desired
- 8 large eggs
- 1 (12 oz) can evaporated milk 1 1/2 cups “regular” milk/cream may be used
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 (28 oz) package frozen hashbrown keep frozen
- 1 (8 oz) bag shredded Monterey-jack cheese
- 1 (8 oz) bag shredded cheddar cheese
- 1/4 cup grated parmesan cheese
Instructions
- Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
- Place sausage, bell pepper, onion, and 1/2 teaspoon salt into a large non-stick sauté pan and cook, breaking up the sausage as you go, until the meat is no longer pink and the vegetables are tender.
- Drain any excess grease, then set aside.
- Place eggs, milk, garlic powder, paprika, black pepper, and 1 teaspoon salt into a large bowl, then whisk until combined.
- Stir in the cooked sausage/veggie mixture, frozen hashbrowns, Monterey-jack cheese, cheddar cheese, and parmesan cheese, then pour into the prepared baking dish.
- Bake in preheated oven for about 1 hour - 1 hour and 15 minutes (cover with tin foil if the top starts to get too brown), or until the eggs have set.
- Remove from oven and let rest for about 5-10 minutes, then slice, serve, and enjoy!
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Nutrition
Serving: 1slice | Calories: 411kcal | Carbohydrates: 17g | Protein: 23g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 182mg | Sodium: 892mg | Potassium: 472mg | Fiber: 1g | Sugar: 4g | Vitamin A: 686IU | Vitamin C: 15mg | Calcium: 396mg | Iron: 2mg