Breakfast Casserole with Hashbrowns (Printable Version)

# What You’ll Need:

→ Main Ingredients

01 - 4 cups frozen hashbrowns
02 - 8 large eggs
03 - 1 cup milk
04 - 2 cups shredded cheddar cheese
05 - 1 cup cooked breakfast sausage, crumbled
06 - 1 medium onion, chopped
07 - 1 medium bell pepper, chopped
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper

# Steps to Follow:

01 - Heat oven to 190 °C (375 °F). Grease a 9×13-inch baking dish.
02 - Spread the frozen hashbrowns evenly over the bottom of the baking dish.
03 - Sprinkle the cooked sausage over the hashbrowns, then add the chopped onion and bell pepper.
04 - In a large bowl, whisk together eggs, milk, salt, and pepper until smooth.
05 - Pour the egg mixture evenly over the sausage and vegetables. Top with shredded cheddar cheese.
06 - Bake for 45–60 minutes, or until the eggs are set and the top is golden. Let rest for 5 minutes before slicing and serving.

# Additional Notes:

01 - Prepare the casserole the night before, cover, and refrigerate. Bake in the morning, adding about 10 minutes to the cooking time.
02 - Swap sausage for bacon, ham, or a vegetarian protein.
03 - Add extra vegetables like spinach, mushrooms, or zucchini.
04 - Top with salsa, chopped herbs, or hot sauce before serving.

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