Classic Breakfast Casserole with Eggs and Hash Browns
A hearty and satisfying breakfast casserole featuring layers of crispy hash browns, fluffy eggs, and savory sausage, perfect for a family breakfast or brunch gathering.
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Ingredients
Yields 4 servings
- (1 lb) breakfast sausage
- (1/2 cups) chopped onion
- (1/2 cups) chopped bell pepper
- (1) (30 oz) bag frozen hash browns
- (8) large eggs
- (1 cup) milk
- (1 cup) shredded cheddar cheese
- (1 tsp) salt
- (1/2 tsp) black pepper
- (1/2 tsp) garlic powder
- (1/2 tsp) paprika
Instructions
- 1
Preheat the oven to 350°F (175 °C).
- 2
In a large skillet over medium heat, cook 1 lb breakfast sausage until browned, breaking it apart as it cooks, about 5-7 minutes.
- 3
Add 1/2 cup chopped onion and 1/2 cup chopped bell pepper to the skillet and sauté until softened, about 3-4 minutes. Remove from heat.
- 4
In a large bowl, whisk together 8 large eggs, 1 cup milk, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika until well combined. Add 2/4 tsp black pepper, 2/4 tsp garlic powder, and 2/4 tsp paprika.
- 5
In a greased 9x13 inch baking dish, spread the frozen hash browns evenly across the bottom.
- 6
Layer the cooked sausage mixture over the hash browns, followed by 1 cup shredded cheddar cheese.
- 7
Pour the egg mixture evenly over the entire casserole, ensuring everything is well coated.
- 8
Bake in the preheated oven for 45-50 minutes, or until the eggs are set and the top is golden brown.
- 9
Let the casserole cool for 5-10 minutes before slicing and serving.
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