Hashbrown Breakfast Casserole

Name: Hashbrown Breakfast Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 serving
Ingredients: 2 pounds pork sausage; 12 large eggs; 1 cup sour cream; 1/4 cup milk; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 20 oz bag frozen shredded hashbrowns; 4 green onions; 1/2 green bell pepper; 1/2 red bell pepper; 2 cups freshly shredded cheddar cheese

User Reviews

5.0

633 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
12
Calories
434 kcal
Course
Breakfast, Brunch
Cuisine
American

Hashbrown Breakfast Casserole

Camden Walton

Report

This easy Hashbrown Breakfast Casserole recipe is loaded with sausage, hashbrowns, bell peppers, onion, and cheese. We love that you can make it ahead of time and refrigerate overnight, so it's ready to bake anytime.

Share:

I Made This!

474 people made this

Print

128 people printed this

Save this

379 people saved this

Ingredients

Servings

2 pounds pork sausage (I like Jimmy Dean)
12 large eggs
1 cup sour cream (light, regular, or sub Greek yogurt)
1/4 cup milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
20 oz bag frozen shredded hashbrowns , thawed
4 green onions
1/2 green bell pepper , diced
1/2 red bell pepper , diced
2 cups freshly shredded cheddar cheese

Add to Shopping List

Instructions

Combine eggs, sour cream, milk, cheese, and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined. Stir in thawed hash browns.
Cook sausage: Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.
Saute veggies: Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the egg mixture and stir everything to combine.
Bake: Pour mixture into a greased 9x13’’ pan. Cover dish and refrigerate overnight, or bake immediately at 350 degrees for 40-50 minutes or until the edges are set and the center is just barely jiggly.

Notes

Make Ahead Instructions: Follow recipe instructions to assemble the hash brown breakfast casserole then cover and refrigerate for up to 1-2 days before baking (depending on freshness of ingredients used).
To Store: Keep covered in the refrigerator for up to 4 days. Reheat in the microwave.
To Freeze (unbaked): Follow recipe instructions to assemble then cover unbaked casserole with aluminum foil and freeze for 2-3 months. Thaw completely in the refrigerator thing bring to room temperature on the counter before baking according to recipe instructions.

Nutrition Information

Show Details

Calories 434kcal (22%) Carbohydrates 11g (4%) Protein 25g (50%) Fat 32g (49%) Saturated Fat 12g (60%) Polyunsaturated Fat 4g Monounsaturated Fat 12g Trans Fat 0.2g Cholesterol 261mg (87%) Sodium 791mg (33%) Potassium 468mg (13%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 738IU (15%) Vitamin C 15mg (17%) Calcium 201mg (20%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 434 kcal

% Daily Value*

Calories	434kcal	22%
Carbohydrates	11g	4%
Protein	25g	50%
Fat	32g	49%
Saturated Fat	12g	60%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	12g	60%
Trans Fat	0.2g	10%
Cholesterol	261mg	87%
Sodium	791mg	33%
Potassium	468mg	10%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	738IU	15%
Vitamin C	15mg	17%
Calcium	201mg	20%
Iron	2mg	11%