Hash Brown Breakfast Casserole

A beloved American brunch staple, the hash brown breakfast casserole turns shredded potatoes into a hearty base for sausage and eggs. Baked under a blanket of cheddar until set and golden, it is make-ahead comfort made for lazy mornings.

Serves 8 · 15 min prep · 50 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 bag (30 oz) frozen shredded hash browns, thawedFrozen
• 1 lb breakfast sausage, cooked and crumbledMeat
• 8 eggsDairy
• 1 1/2 cups milkDairy
• 2 cups cheddar cheese, shreddedDairy
• 1/2 onion, dicedProduce
• 1 bell pepper, dicedProduce
• 1 tsp saltSpices
• 1/2 tsp black pepperSpices
• 1/2 tsp paprikaSpices

Instructions

1. 1Heat oven to 350°F. Grease a 9x13-inch dish. Layer hash browns, sausage, onion, and pepper.
2. 2Whisk eggs, milk, salt, pepper, and paprika; pour over layers. Top with cheese.
3. 3Bake 45–55 minutes until center is set and top is golden.
4. 4Rest 10 minutes; cut into squares.