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Sausage Hashbrown Breakfast Casserole

Loaded with fluffy eggs, sausage bites, hash brown potatoes, and cheese, this tasty Sausage Hashbrown Breakfast Casserole comes together in minutes and is sure to be a favorite dish!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Keyword: casserole recipe, hash brown recipe, sausage recipe
Servings: 8
Calories: 421.14kcal

Ingredients

  • 1 pound ground sausage (I used mild Italian sausage)
  • 1 red bell pepper , diced
  • 2 garlic cloves , minced (or 2 teaspoons garlic powder)
  • 8 eggs
  • ½ cup milk (any kind)
  • 16 ounces frozen hash brown potatoes (half of a 32 oz. bag)
  • 3 cups shredded cheddar cheese
  • Salt and pepper , to taste

Instructions

  • Preheat oven to 350°F. Lightly grease a 3-quart baking dish with non-stick cooking spray. Set aside.
  • In a medium skillet, cook sausage until browned and crumbled. Drain, pour into a large bowl, and set aside.
  • In the same pan, cook the pepper and garlic for about 5 minutes, or until tender. Add vegetables to sausage mixture.
  • In another bowl, whisk together eggs, milk, garlic powder, cheese, salt, and pepper. Add in potatoes and stir thoroughly.
  • Pour egg and potato mixture in with sausage and mix well. Pour mixture into prepared baking dish and top with additional cheese, if desired.
  • Cover with aluminum foil and bake for 25 minutes. Remove foil and continue to bake for another 20-25 minutes, or until potatoes are browned. Remove from oven and let cool for 5 minutes. Serve immediately.

Notes

Casserole will keep refrigerated for about 3 days.

Nutrition

Serving: 1serving | Calories: 421.14kcal | Carbohydrates: 2.75g | Protein: 25.31g | Fat: 33.81g | Saturated Fat: 15.59g | Cholesterol: 250.52mg | Sodium: 693.53mg | Potassium: 294.38mg | Fiber: 0.31g | Sugar: 1.78g | Vitamin A: 1195.16IU | Vitamin C: 19.63mg | Calcium: 353.86mg | Iron: 1.75mg