Easy Sausage and Hashbrown Breakfast Casserole
This easy sausage and hashbrown breakfast casserole is perfect for busy mornings or holiday brunch. Just mix, bake, and enjoy!
Servings: 12 servings
Ingredients
- 1 lb breakfast sausage (such as Jimmy Deans)
- 1 sweet onion peeled and diced
- 1 red bell pepper seeded and diced
- 6 large eggs
- 1 cup half and half
- ½ teaspoon ground sage
- 1 teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 4 cups frozen shredded hash brown potatoes thawed (2 cups thawed)
- 1 ½ cups shredded cheese I typically use half sharp cheddar and half mexican blend, but have also used all monterey jack
Instructions
- Preheat oven to 350°F. Grease 9x13 glass baking dish; set aside.
- In a large skillet, cook sausage, onion and bell pepper over medium heat until sausage is browned and veggies are just soft; about 10 minutes. Drain excess grease; set aside to slightly cool.
- In a large bowl, whisk eggs with half and half, sage, salt and pepper. Stir in the hashbrowns, cheese, and the cooked sausage/veggie mixture.
- Pour mixture into the prepared pan. Bake for 35 minutes or until edges are golden and eggs are set. Remove from the oven and let rest in the pan for 5 minutes before serving.
Notes
- Nutrition information is an estimate only.
