Description
A hearty breakfast casserole featuring crispy hashbrowns, fluffy eggs, savory sausage, and gooey cheese, perfect for family gatherings or cozy mornings.
Ingredients
Scale
- 1 bag (about 30 oz) frozen hashbrowns
- 2 cups shredded cheese (Cheddar, Monterey Jack, or Pepper Jack)
- 6 large eggs
- 1 pound breakfast sausage, crumbled
- Salt and pepper to taste
- 2 tablespoons unsalted butter
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the crumbled sausage in a large skillet over medium heat for 8-10 minutes.
- In a mixing bowl, beat the eggs with salt and pepper until fluffy.
- Layer the hashbrowns in a greased 9×13-inch baking dish, followed by cooked sausage and shredded cheese.
- Pour the beaten eggs over the layers.
- Bake for 30-35 minutes until the eggs are set and top is golden brown.
- Allow to cool for a few minutes before slicing and serving.
Notes
Store leftovers in an airtight container for up to 3-4 days. Freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 220mg