This Hashbrown Breakfast Casserole recipe is perfect for lazy days and hungry tummies! With yummy sausage, shredded hash browns, and lots of cheese, it's the ultimate breakfast comfort food! It's a great make-ahead breakfast recipe that can be served on its own or with other sides for a full breakfast feast.
1lbbreakfast sausagepork or turkey casings removed
4cupsfrozen hash brownscubed or shredded
½red bell pepperdiced
½green bell pepperdiced
½onionfinely diced
10large eggs
1½cupswhole or evaporated milkyou can also use part milk, part cream
1½teaspoonssalt
1teaspoondried parsley
½teaspoonblack pepper
3cupsshredded cheese
Instructions
Preheat the oven to 350 degrees and lightly grease a 9x13" casserole dish.
In a large skillet over medium-high heat, crumble and brown the sausage (you may need to add a bit of oil if using turkey sausage). Remove from the pan and set aside in a large bowl.
In the same pan, cook peppers and onion until softened, adding additional oil if needed.
Add hash browns, sausage, and vegetables to the prepared dish. Add 2 cups of the cheese and stir well.
Whisk together eggs, milk, salt, parsley, and pepper and pour over the mixture in the pan.
Sprinkle with remaining cheese, cover, and bake for 40-50 minutes, until the eggs are just set through the center. Uncover and broil to brown slightly if desired.
Serve.
Video
Notes
Make-Ahead: You can prep this casserole the evening before and simply pop it in the oven in the morning. Just proceed with the baking directions as listed. You can actually store this casserole in the fridge for up to 2 days before baking it. You can even freeze it for up to 3 months before or after baking it.
Store: You can refrigerate leftovers for up to 4 days in the refrigerator.
Freeze: Cool to room temperature, then cover with plastic wrap and/or foil and freeze for up to 3 months.You can do this after baking it as directed - just let it cool to room temperature first. To serve, thaw in the refrigerator overnight and reheat/heat in the oven until piping hot.