Hashbrown Breakfast Casserole
Devashish
A hearty breakfast casserole made with hashbrowns, sausage, eggs, and cheese that's perfect for feeding a crowd.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Breakfast, Brunch
Cuisine American
Servings 12
Calories 434 kcal
9x13 inch baking dish
Large skillet
Large mixing bowl
Electric mixer
Main Ingredients
- 2 pounds pork sausage I like Jimmy Dean
- 12 large eggs
- 1 cup sour cream light, regular, or sub Greek yogurt
- 1/4 cup milk
- 20 oz frozen shredded hash browns thawed
- 2 cups shredded cheddar cheese
- 4 whole green onions
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Combine the eggs, sour cream, milk, cheese, and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined. Stir in thawed hash browns.
Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.
Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the egg mixture and stir everything to combine.
Pour mixture into a greased 9x13'' pan. Cover dish and refrigerate overnight, or bake immediately at 350 degrees for 40-50 minutes or until the edges are set and the center is just barely jiggly.
Calories: 434kcalCarbohydrates: 11gProtein: 25gFat: 32gSaturated Fat: 12gCholesterol: 261mgSodium: 694mgPotassium: 467mgFiber: 1gSugar: 1gVitamin A: 738IUVitamin C: 15mgCalcium: 201mgIron: 2mg
Keyword breakfast casserole, breakfast potatoes, brunch dish, egg bake, hashbrowns