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!
- 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
- 2½ cups shredded cheddar blend cheese divided, or plain cheddar or colby
- ¼ cup melted butter
- cooked crumbled bacon optional
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
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.
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