Sausage Hashbrown Breakfast Casserole

• 1 pound breakfast sausage
• 2 cups shredded hashbrowns (frozen, thawed)
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/2 cup milk
• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 green onions, sliced for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, cook sausage until browned; drain and transfer to a greased 9x13 inch baking dish.
3. 3 Add hashbrowns, cheddar cheese, onion, and bell pepper to the baking dish and mix gently.
4. 4 Whisk together milk, eggs, salt, black pepper, garlic powder, and paprika in a bowl.
5. 5 Pour egg mixture evenly over the casserole.
6. 6 Bake for 45 minutes or until the center is set and the top is golden brown.
7. 7 Let cool for 5 minutes before garnishing with green onions.
8. 8 Slice and serve warm.

Nutrition

Tips

• This casserole can be assembled the night before and refrigerated until ready to bake.
• For extra flavor, sauté the onions and bell peppers before adding to the casserole.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a side of fresh fruit salad.
• Pair with a hot cup of coffee or tea.

FAQ