Description
This hearty **breakfast casserole** is the ultimate make-ahead dish, perfect for busy mornings or brunch gatherings. Loaded with eggs, sausage, cheese, and hashbrowns, it’s a comfort food classic that’s as easy to prepare as it is delicious.
Ingredients
Scale
- 1 32 oz bag frozen hashbrowns
- 1 lb pork sausage
- 1 large onion, diced
- 1/2 lb bacon
- 2 cups shredded cheddar cheese
- 2 cups milk
- 6 eggs
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- Salt and pepper
- Green onions, diced
Instructions
- Preheat the oven to 350°F (175°C).
- Spray a 9″x13″ baking dish with non-stick cooking spray.
- In a skillet, cook sausage and bacon over medium heat until browned and cooked through. Remove from heat.
- Layer the frozen hashbrowns in the prepared baking dish.
- Evenly distribute the cooked sausage, bacon, and onion over the hashbrowns.
- In a large bowl, whisk together eggs, milk, onion powder, garlic powder, cayenne, salt, and pepper.
- Pour the egg mixture over the hashbrown and meat layers.
- Sprinkle shredded cheddar cheese evenly over the top.
- Bake in the preheated oven for 45-50 minutes, or until the eggs are set and the top is golden brown.
- Let the casserole rest for 5 minutes before serving. Garnish with diced green onions if desired.
Notes
- You can make this casserole the night before and refrigerate it overnight for a quick breakfast the next day.
- Feel free to swap out the meat for vegetables for a vegetarian version.
- For a lighter version, use turkey sausage or reduce the cheese quantity.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 497
- Sugar: 3g
- Sodium: 867mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 225mg