Hashbrown Breakfast Casserole
A cheesy and satisfying breakfast casserole that bakes itself while you enjoy your coffee, perfect for brunch or lazy weekends.
Ingredients
Main ingredients
- 1 package 20 oz frozen hashbrowns (shredded preferred)
- 1 lb breakfast sausage Cooked and crumbled
- 6 large eggs
- 1 cup milk
- 1.5 cups shredded cheddar cheese
Spices
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x13-inch baking dish.
- Layer the hashbrowns at the bottom.
- Scatter the cooked sausage on top.
- In a bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
- Pour the egg mixture over the hashbrowns and sausage.
- Top it off with shredded cheddar cheese.
Baking
- Bake for 40 minutes until crispy and delightful.
- Let it rest for 5 minutes before slicing into squares.
Notes
Serve warm with fresh fruit, sour cream, or spicy salsa. Leftovers can be refrigerated for up to 3-4 days. For best results, do not rush the cooling time to prevent a gooey mess.