Perfect Hashbrown Breakfast Casserole Recipe You’ll Crave Daily!
A hearty and delicious breakfast casserole featuring crispy hashbrowns, eggs, cheese, and your favorite breakfast meats.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 4 cups frozen hashbrowns, thawed
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, chopped
- 1/2 cup cooked sausage, crumbled
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Grease a 9×13 inch baking dish.
- Spread thawed hashbrowns evenly in the baking dish.
- In a large bowl, whisk together eggs, milk, salt, and pepper.
- Stir in cheese, bacon, sausage, onion, and bell pepper.
- Pour egg mixture over hashbrowns.
- Bake for 35-40 minutes until eggs are set.
- Let cool for 5 minutes before serving.
Notes
- Can be prepared the night before and refrigerated overnight.
- Substitute any preferred breakfast meat or vegetables.
- For crispier hashbrowns, press them firmly into the baking dish.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 200mg
Find it online: https://kitchenvan.com/hashbrown-breakfast-casserole-recipe/