Original Post: https://www.evolvingtable.com/?p=92511
Shredded Hashbrown Breakfast Casserole
Hashbrown Breakfast Casserole is the absolute best make-ahead recipe when you're feeding a crowd. Quickly assemble sausage, eggs, shredded potatoes, and cheese in a casserole dish, then bake in the oven until it's warm and bubbly.
Servings: 8 servings
Ingredients
- 1 lb. ground sausage mild or hot
- ½ sweet onion finely chopped
- 1 bell pepper red or green, finely chopped
- 2 garlic cloves finely minced
- 1 tsp. salt divided
- 10 large eggs
- ¼ cup milk
- 1 tsp. Cajun seasoning or blackened seasoning
- 20 oz. hashbrowns shredded
- 1 ½ cups shredded cheese Cheddar or Monterrey Jack
Instructions
- Preheat oven to 375 degrees.
- Cook sausage in a large skillet over medium heat for 7-8 minutes. Crumble with a potato masher until the meat turns into fine crumbles.1 lb. ground sausage
- Remove sausage from the skillet with a spatula and let drain on a paper towel-lined plate.
- Add the chopped onion and bell pepper to the reserved sausage grease in the skillet. (If you do not have roughly 2 tablespoons left, add additional oil until you reach this amount.) Saute the vegetables for 3-4 minutes, or until they become tender. Add minced garlic and ¼ teaspoon salt and continue sauteeing for an additional minute.½ sweet onion, 1 bell pepper, 2 garlic cloves, 1 tsp. salt
- While the vegetables are cooking, whisk together the eggs, milk, seasonings, and remaining salt in a large bowl.10 large eggs, ¼ cup milk, 1 tsp. Cajun seasoning
- Spray an 8 x 10-inch baking dish with nonstick cooking spray.* Place the hashbrowns in a single layer across the bottom of the dish and then top with the sausage and vegetables. Pour the egg mixture over everything and then sprinkle with the shredded cheese.20 oz. hashbrowns, 1 ½ cups shredded cheese
- Cover the dish with aluminum foil and bake in the preheated oven for 50-55 minutes. During the last 20 minutes of cooking, remove the aluminum foil.
- Let the casserole rest for 5-10 minutes before cutting in. Serve with freshly chopped cilantro or parsley and enjoy!
Notes
- If you only have a 9x13-inch pan available, you'll need to decrease the cook time by about 10 minutes.
- To Store: Place leftovers in an airtight container and refrigerate for up to 3-4 days.
- To Freeze: Seal either the unbaked or baked casserole in a freezer-safe airtight container for up to 3 months.
Nutrition
Calories: 386kcal | Carbohydrates: 16g | Protein: 22g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 262mg | Sodium: 830mg | Potassium: 497mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1266IU | Vitamin C: 26mg | Calcium: 165mg | Iron: 3mg