Shredded Hashbrown Breakfast Casserole
Hashbrown Breakfast Casserole is a make-ahead recipe with sausage, eggs, shredded potatoes, and cheese.
Ingredients
Main Ingredients
- 1 pound ground sausage mild or hot
- 1/2 sweet onion finely chopped
- 1 bell pepper red or green, finely chopped
- 2 garlic cloves finely minced
- 1 teaspoon salt divided
- 10 large eggs
- 1/4 cup milk
- 1 teaspoon Cajun seasoning or blackened seasoning
- 20 ounces hashbrowns shredded
- 1 1/2 cups shredded cheese Cheddar or Monterrey Jack
Instructions
Steps
- Preheat the oven to 375 degrees F.
- Cook sausage in a large skillet over medium heat for 7-8 minutes. Crumble with a potato masher until the meat turns into fine crumbles. Remove sausage from the skillet with a spatula and let drain on a paper towel-lined plate.
- Add the chopped onion and bell pepper to the reserved sausage grease in the skillet and sauté for 3-4 minutes. Add minced garlic and 1/4 teaspoon salt and continue sautéing for an additional minute.
- In a large bowl, whisk together the eggs, milk, Cajun seasoning, and remaining salt.
- Spray an 8 x 10-inch baking dish with nonstick spray. Place the hashbrowns in a single layer, top with sausage and vegetables, pour the egg mixture, and sprinkle with cheese.
- Cover with aluminum foil and bake in preheated oven for 50-55 minutes. Remove foil in the last 20 minutes.
- Let the casserole rest for 5-10 minutes before serving.
Notes
Hashbrown Breakfast Casserole is the absolute best make-ahead recipe when you're feeding a crowd.
Quickly assemble sausage, eggs, shredded potatoes, and cheese in a casserole dish, then bake in the oven until it's warm and bubbly.
Quickly assemble sausage, eggs, shredded potatoes, and cheese in a casserole dish, then bake in the oven until it's warm and bubbly.