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Hashbrown Breakfast Casserole
Hearty hashbrown breakfast casserole loaded with sausage, bacon, eggs, and melted cheese. A simple make-ahead breakfast that bakes up golden and sliceable.
Servings 12 servings
Calories 349kcal
Ingredients
- 1 pound mild ground sausage browned
- ½ cup bacon cooked and crumbled
- ½ cup red bell pepper diced small
- ½ cup orange bell pepper red, or yellow, diced small
- ½ cup red onion chopped
- 20- ounce frozen shredded hashbrowns
- 8 large eggs
- 1 ½ cups half and half
- 2 cups shredded taco-style Mexican cheese divided
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease the bottom and sides of a 9x13-inch baking dish. Put it aside.
- Crack the eggs into a large mixing bowl and add the half-and-half, salt, pepper, and 1 cup of cheese. Whisk to combine and set aside.
- Add the hashbrowns, sausage, bacon, bell peppers, and onion to the baking dish, stirring until combined.
- Pour the egg mixture over the hashbrown mixture.
- Sprinkle the remaining cup of cheese over the top of the casserole.
- Bake in the preheated oven for 50 minutes or until the top and sides are golden brown.
Notes
Nutrition
Calories: 349kcal | Carbohydrates: 12g | Protein: 17g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 171mg | Sodium: 684mg | Potassium: 381mg | Fiber: 1g | Sugar: 2g | Vitamin A: 810IU | Vitamin C: 21mg | Calcium: 183mg | Iron: 2mg