Ingredients
4 cups frozen shredded hash browns (thawed and patted dry)
1 tbsp olive oil or melted butter
1/2 lb breakfast sausage or cooked bacon, crumbled
1/2 cup chopped onion
1/2 cup chopped bell pepper
8 large eggs
1/2 cup milk
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups shredded cheddar cheese
Optional: chopped green onions, hot sauce for serving
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Spread hash browns evenly in the bottom of the dish. Drizzle with olive oil or melted butter.
3. In a skillet, cook sausage or bacon until browned. Drain excess fat. Add onion and bell pepper; cook until softened.
4. Layer sausage mixture over hash browns.
5. In a bowl, whisk together eggs, milk, salt, and pepper.
6. Pour egg mixture over the casserole and top with shredded cheese.
7. Bake uncovered for 35–40 minutes or until eggs are set and top is golden.
8. Let cool for 5 minutes before slicing. Garnish with green onions if desired.
Notes
Can be made ahead: cover and refrigerate overnight before baking.
Swap hash browns for cubed potatoes or sweet potatoes.
Add spinach, mushrooms, or jalapeños for variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 2g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 215mg
Keywords: potato breakfast casserole, easy breakfast bake, hearty morning meal