Hash Brown Breakfast Casserole

5 from 1 vote

Hash brown breakfast casserole is loaded with shredded hash browns, savory pork sausage crumbles, eggs and plenty of cheese to tie it all together.

Prep Time15

Cook Time1

Total Time1 15

Yield: 12 servings

Ingredients

1 (16 oz) bag shredded hash browns, thawed if frozen
1 lb. pork sausage, cooked, crumbled and drained
½ cup onion, finely diced
½ red bell pepper, diced
½ green bell pepper, diced
2 cups shredded cheddar cheese, divided
8 large eggs
1 ⅓ cups whole milk, 2% milk or half and half
½ teaspoon ground mustard
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Preheat oven to 350, if baking right away.
In a 9x13 casserole dish, combine the hash browns, cooked sausage, onion, peppers and 1 ⅓ cups shredded cheese. Mix well and spread into an even layer.
In a medium bowl, whisk together the eggs, milk, dry mustard, salt and black pepper. Pour over the casserole. Sprinkle the top of the casserole with the remaining ⅔ cup shredded cheese.
Bake at 350 for 1 hour. Or if preparing ahead, cover with plastic wrap and refrigerate for up to 24 hours. Remove from the refrigerator while you preheat the oven and add 5-10 minutes to the baking time to ensure the casserole gets cooked through and hot.
Let rest for 5 minutes to allow it to set up, then slice and serve.

Notes

Leftovers: Leftover hash brown breakfast casserole, once cooled, can be stored in a covered container in the refrigerator for up to 5 days.

Reheat individual pieces in the microwave for about 1 minute, until nice and hot.

You can also freeze leftovers for up to 3-4 months. Place in a freezer-safe ziptop bag, label and date it, and place in the freezer. Defrost in the refrigerator overnight and then reheat.

Video

Nutrition

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