5.0 from 9 votes
Shredded Hashbrown Breakfast Casserole
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.
Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 386 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 lb. ground sausage mild or hot
- ½ sweet onion finely chopped
- 1 bell pepper red or green, finely chopped
- 2 garlic cloves finely minced
- 1 tsp. salt divided
- 10 large eggs
- ¼ cup milk
- 1 tsp. Cajun Seasoning or blackened seasoning
- 20 oz. hashbrowns shredded
- 1 ½ cups shredded cheese Cheddar or Monterrey Jack
Instructions
- Preheat oven to 375 degrees.
- 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. (If you do not have roughly 2 tablespoons left, add additional oil until you reach this amount.) Saute the vegetables for 3-4 minutes, or until they become tender. Add minced garlic and ¼ teaspoon salt and continue sauteeing for an additional minute.
- While the vegetables are cooking, whisk together the eggs, milk, seasonings, and remaining salt in a large bowl.
- Spray an 8 x 10-inch baking dish with nonstick cooking spray.* Place the hashbrowns in a single layer across the bottom of the dish and then top with the sausage and vegetables. Pour the egg mixture over everything and then sprinkle with the shredded cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 50-55 minutes. During the last 20 minutes of cooking, remove the aluminum foil.
- Let the casserole rest for 5-10 minutes before cutting in. Serve with freshly chopped cilantro or parsley and enjoy!
Cup of Yum
Notes
- If you only have a 9x13-inch pan available, you'll need to decrease the cook time by about 10 minutes.
- To Store: Place leftovers in an airtight container and refrigerate for up to 3-4 days.
- To Freeze: Seal either the unbaked or baked casserole in a freezer-safe airtight container for up to 3 months.
Nutrition Information
Calories
386kcal
(19%)
Carbohydrates
16g
(5%)
Protein
22g
(44%)
Fat
26g
(40%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
262mg
(87%)
Sodium
830mg
(35%)
Potassium
497mg
(14%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1266IU
(25%)
Vitamin C
26mg
(29%)
Calcium
165mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 386
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 16g | 5% |
| Protein | 22g | 44% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 262mg | 87% |
| Sodium | 830mg | 35% |
| Potassium | 497mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1266IU | 25% |
| Vitamin C | 26mg | 29% |
| Calcium | 165mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.