Description
A delicious and hearty breakfast casserole featuring cheesy goodness, savory sausage, and crispy hashbrowns, perfect for feeding a crowd.
Ingredients
Scale
- 8 ounces breakfast sausage
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 (30-ounce) bag frozen hashbrowns, thawed
- 6 large eggs
- 2 cups milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions (optional)
Instructions
- Preheat the oven to 350°F.
- In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it apart as it cooks. Drain any excess grease and set aside.
- In a large mixing bowl, combine the thawed hashbrowns, cooked sausage, cheddar cheese, mozzarella cheese, garlic powder, onion powder, salt, and pepper. Mix well to combine.
- In a separate bowl, whisk together the eggs and milk until well blended. Pour the egg mixture over the hashbrown mixture and stir until everything is evenly coated.
- Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly. If desired, sprinkle chopped green onions on top for added flavor.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the casserole is set and the top is golden brown.
- Let the casserole cool for about 10 minutes before slicing and serving.
Notes
- For a spicier version, add diced jalapeños or red pepper flakes to the sausage mixture.
- You can also substitute the sausage with cooked bacon or ham for a different flavor.
- For a lighter option, use egg whites and low-fat cheese.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 180mg