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Easy Breakfast Casserole with Sausage, Hashbrowns and Eggs

This delicious breakfast casserole is perfect for Mother’s Day. Sausage is cooked in a skillet and set aside. Then onions and pepper are sautéed with garlic. Next thawed hash browns are to the vegetables and sausage along with shredded cheese. Eggs, milk and pepper are whisked together and added to the potato mixture. Everything is added to a baking dish and topped with cheese and baked.
Course Breakfast, Brunch
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Servings 8 people

Ingredients

  • 1 lb Italian sausage
  • 1 medium onion peeled and diced
  • 3 cloves of garlic minced
  • 1 red bell pepper cored and diced
  • 6 eggs
  • ⅓ cup milk
  • 20 oz bag frozen diced hash browns thawed
  • 2 cups shredded sharp cheddar cheese
  • ¼ tsp black pepper
  • Thinly sliced green onions

Instructions

  1. Heat oven to 375 F.
  2. Add the sausage to a medium skillet. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve 1 tbsp of the sausage grease, discard the rest.
  3. Add the onions and pepper to the skillet and sauté for 5 minutes. Add the garlic and sauté for 2 more minutes. Pour the vegetable mixture in the mixing bowl with the sausage. Add the hash browns and 1 ½ cups of the cheese. Stir to combine.
  4. In a separate bowl, whisk together the eggs, milk and pepper. Then add to the hash brown mixture and stir to combine. Pour the mixture into a 9x13 baking dish. Top with remaining ½ cup of cheese. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until the potatoes in the center are cooked through. Test with a fork.
  5. Remove from oven and let rest 5 minutes. Sprinkle with green onions and serve.