Start your morning off right with the ultimate breakfast comfort food: Hashbrown Breakfast Casserole from Ashley . The Recipe Rebel on YouTube. Packed with savory flavors and hearty ingredients, this satisfying dish is sure to become a family favorite.
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Picture layers of crispy hashbrowns, savory sausage, gooey cheese, and fluffy eggs, all baked to golden perfection. Whether you’re hosting a weekend brunch or simply looking to elevate your breakfast game, this easy-to-make casserole ticks all the boxes. Learn how to make it by watching the video below.
Ingredients:
- 1 lb breakfast sausage pork (or turkey), casings removed
- 4 cups frozen hashbrowns, cubed or shredded
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 onion, finely chopped
- 10 large eggs
- 1 1/2 cups whole or evaporated milk
- 1 1/2 tsp salt
- 1 tsp dried parsley
- 1/2 tsp ground black pepper
- 3 cups shredded cheese
Directions:
Step 1
Preheat your oven to 350 degrees F and lightly grease a 9 x 13 casserole dish. Set it aside. In a large skillet, heat some cooking oil, then add the breakfast sausage. Break them into smaller pieces, brown them up, and then remove them from the pan. Add a bit of cooking oil to the same skillet, then add the diced red and green bell pepper and onion. Saute until softened, then turn off the heat. Set it aside. In a medium bowl, crack ten large eggs, then add 1 1/2 cups whole or evaporated milk and 1 tsp dried parsley. Whisk well.
Step 2
Add 4 cups of frozen hashbrowns to the bottom of the prepared pan followed by the cooked sausage and veggies. Spread them nicely and evenly. Next, add the shredded cheese, then pour the egg mixture. Sprinkle some more shredded cheese on top to finish it up. Cover the casserole dish with aluminum foil and place it in the preheated oven. Bake for 40 to 45 minutes, until the eggs are just set through the center. Once done, remove the aluminum foil and broil to slightly brown the top.
Hashbrown Breakfast Casserole with Sausage
