hashbrown breakfast casserole
This loaded Hashbrown Breakfast Casserole Recipe is made with frozen hash brown potatoes, pork sausage, sweet onion, red bell pepper, eggs, and plenty of cheddar cheese. Make this fit for a crowd savory casserole ahead of time and be ready for your brunch or breakfast guests.
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yield
12 serving(s)
prep time
20 Min
cook time
45 Min
method
Bake
Ingredients For hashbrown breakfast casserole
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30 ozshredded hash brown potatoes thawed
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1 lbground breakfast sausage (i love jimmy deans all natural)
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1 mdmedium onion finely diced
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1red pepper diced
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½ cbutter
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10eggs
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1 cmilk
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1/2 tspmarjoram
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½ tspdried thyme
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½ tspseasoned salt
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½ tspfresh ground black pepper
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3 cshredded cheddar
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3green onions thin sliced (divided)
How To Make hashbrown breakfast casserole
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1Preheat the oven to 350 degrees. Spray a 9×13 casserole dish with nonstick baking spray.
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2Place the thawed hash browns in the bottom of the casserole dish.
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3Brown the pork sausage in a large skillet over medium heat. When it is about halfway browned add the onions and red bell pepper cooking until the sausage is browned and the onions are soft. Remove from the heat and let it cool.
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4Melt 1/2 cup butter and pour over the hash brown potatoes stirring to coat. Top with half the shredded cheddar. Spoon the cooled sausage vegetable mixture over the potatoes.
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5Beat the eggs, milk, marjoram, thyme, seasoned salt, and black pepper in a large bowl. Pour it into the casserole and top with the remaining cheese and half of the green onions.
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6Bake for 45-50 minutes or until set and no longer wiggly in the middle. Sprinkle with remaining green onions. Let sit for 10-15 minutes before slicing.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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