This breakfast casserole recipe is made with hash browns, sausage, eggs, and cheese — what's not to love? It can be made ahead of time and refrigerated until you're ready to bake it. It's great for a work potluck, an overnight guest, or an easy breakfast on Christmas morning!
Ingredients
- cooking spray:
- bulk spicy breakfast sausage: 2 pound
- frozen hash brown potatoes: 2 pound
- cheddar cheese: 2 cups (shredded)
- green Chili peppers: 1 can (7 ounce can, optional)
- eggs: 8 piece
- milk: 2 cups
- salt: 1 tsp
- ground black pepper: 0.5 tsp
- onion powder: 0.5 tsp
- garlic powder: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
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Cook and stir sausage in a hot skillet over medium heat until crumbly and no longer pink, 5 to 7 minutes. Drain and discard grease, and transfer sausage to a bowl.
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Cook hash browns in the skillet in the residual grease over medium heat, stirring occasionally, until lightly browned, about 8 minutes. Remove from the heat.
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Transfer hash browns to the prepared baking dish and spread in an even layer across the bottom. Sprinkle cooked sausage over top, then layer with Cheddar cheese and chile peppers.
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Whisk milk, eggs, salt, pepper, onion powder, and garlic powder together in a bowl. Pour over hash brown mixture.
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Bake casserole, uncovered, in the preheated oven until bubbly and the top is golden brown, 35 to 40 minutes.
