Hash Brown Breakfast Casserole
Hash Brown Breakfast Casserole is a savory make-ahead breakfast perfect for holiday mornings. Prep it the night before and bake it off in the morning for an easy way to feed a crowd.
Servings 10 -12 servings
Ingredients
- 1 pound breakfast sausage
- 12 eggs
- 1 cup whole milk
- 6-8 ounces smoked diced ham
- 30 ounces frozen shredded hash browns
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 medium red onion diced
- 4 cloves garlic minced
- 6-8 ounces shredded cheddar cheese
- ½ teaspoon paprika
- ½ teaspoon dried sage optional
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
Instructions
- Brown the sausage in a skillet with a pinch of salt and pepper. Set aside to cool once cooked.
- In a large bowl, whisk the eggs and milk along with a teaspoon of salt and pepper until thoroughly combined and no streaks are visible.
- Add the cooled sausage, ham, hash browns, bell peppers, onion, garlic, cheese and spices. Stir to combine. Pour into a greased 9x13-inch baking dish and refrigerate, covered, for at least 2 hours but preferably overnight.
- When ready to bake, bake in a 375°F oven for about an hour, until the top is golden brown and the eggs are set in the center.
Notes
The hash browns do not need to be thawed before assembling the casserole, but it is fine if they are.
You may use any cheese or cheese blend you like, such as a pepperjack, cheddar-jack blend, etc.