Easy Breakfast Hashbrown Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
16 ounces frozen hashbrowns, thawed (half a bag)
02 -
1 pound bulk pork or turkey sausage
03 -
2 cups sharp cheddar cheese, freshly shredded
→ Egg Mixture
04 -
6 large eggs
05 -
½ cup milk or cream
06 -
1 teaspoon kosher salt
07 -
½ teaspoon black pepper
# Instructions:
01 -
Heat your oven to 350°F and give your baking dish (7x11 or 9x9) a light coating of cooking spray.
02 -
Brown the sausage in a skillet over medium-high heat, breaking it into small pieces as it cooks. Drain off any extra grease.
03 -
In a bowl, whisk together your eggs, milk, salt, and pepper until well combined.
04 -
First lay down your thawed hashbrowns, then the cooked sausage, and sprinkle cheese over top. Pour the egg mixture all over and gently press everything down so it's covered in egg.
05 -
Bake for 40-45 minutes until the eggs are set and top is lightly browned. Let it rest 5-10 minutes before serving.
# Notes:
01 -
Can be assembled the night before and baked in the morning
02 -
Works with any type of shredded cheese - try Colby jack or pepper jack
03 -
Can substitute bacon or ham for the sausage
04 -
Recipe can be doubled in a 9x13 pan