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Hashbrown Breakfast Casserole Bake on a plate

Hashbrown Breakfast Casserole Bake

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 1 lb breakfast sausage
  • 30 oz frozen shredded hashbrowns thawed
  • 12 large eggs
  • 1 cup whole milk
  • 3 cups shredded cheddar cheese divided
  • 1 cup sour cream
  • 1 small onion finely diced
  • 1 bell pepper diced (any color)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Cooking spray

Method
 

  1. Preheat oven to 350°F; generously spray a 9x13-inch dish with cooking spray.
  2. Cook sausage in a large skillet over medium-high 8-10 minutes until browned and crumbled, adding onion and pepper during last 3 minutes; drain grease and set aside.
  3. Spread thawed hashbrowns evenly in dish.
  4. Layer sausage mixture over hashbrowns; sprinkle with 2 cups cheddar.
  5. Whisk eggs, milk, sour cream, garlic powder, salt, and pepper in a large bowl.
  6. Pour evenly over casserole so eggs seep into all layers.
  7. Top with remaining 1 cup cheese.
  8. Bake uncovered 40-45 minutes until center eggs set and top is golden brown; a knife inserted in center should come out clean.
  9. Stand 5-10 minutes before cutting into squares; serve with fresh chives or green onions if desired.