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5 from 6 votes

Cheesy Hashbrown Breakfast Casserole

Cheesy Hashbrown Breakfast Casserole with sausage and eggs is an easy make ahead dish that is perfect for weekends and holidays. Prepare the night before, and bake in the morning!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 9
Calories 278kcal
Author Dee
Cost $5

Ingredients

  • ½ cup milk
  • 4 large eggs
  • ½ teaspoon sea salt
  • ½ teaspoon onion powder
  • ½ teaspoon ground black pepper
  • 20 ounces hashbrown potatoes thawed
  • 5 breakfast sausage links cooked and sliced
  • cups shredded cheddar blend cheese divided, or plain cheddar or colby
  • ¼ cup melted butter
  • cooked crumbled bacon optional

Instructions

  • Preheat oven to 350°
  • Grease or spray a 2 quart casserole dish with cooking spray
  • Whisk the milk and eggs together until well blended, and stir in salt, onion powder and pepper
  • Add half of the hashbrowns to the baking dish, then layer half of the sausage slices and half of the cheese.
  • Repeat layers, top with crumbled bacon, and pour egg mixture over casserole
  • Pour melted butter over casserole, and bake uncovered for 40 minutes. Top with remaining cheese, and bake for additional 5 minutes or until cheese is melted, casserole is hot and bubbling, and internal temperature is 160°
  • Allow to sit for 5 minutes before slicing, then serve

Notes

This recipe uses 20 ounces of thawed hashbrown potatoes, like Simply Potatoes, and will fit into a 2 quart casserole dish.
You can double the ingredients and bake in a larger 13 x 9 inch baking dish.

Nutrition

Calories: 278kcal | Carbohydrates: 12g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 488mg | Potassium: 267mg | Fiber: 1g | Sugar: 1g | Vitamin A: 497IU | Vitamin C: 5mg | Calcium: 251mg | Iron: 1mg