Description

A hearty and savory breakfast casserole made with pork sausage, crispy hashbrowns, eggs, and cheese—perfect for feeding a crowd or meal prepping for the week.

Ingredients

Units Scale

1 pound ground pork sausage
1 (30 oz) package frozen hashbrowns, thawed
1 1/2 cups shredded cheddar cheese
1/2 cup chopped onion
6 large eggs
1 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
2 tablespoons butter (for greasing dish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter.
In a skillet over medium heat, cook the pork sausage and chopped onion until browned and fully cooked. Drain excess grease.
In a large bowl, combine the hashbrowns, cooked sausage mixture, and shredded cheddar cheese. Mix well.
In another bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
Pour the egg mixture over the hashbrown mixture and stir to combine.
Transfer the mixture into the prepared baking dish and spread evenly.
Bake for 45-50 minutes, or until the top is golden and the center is set.
Let cool for 5-10 minutes before serving.

Notes

You can prepare this casserole the night before and bake it in the morning.
Add diced bell peppers or mushrooms for extra flavor and nutrition.
Leftovers can be stored in the refrigerator for up to 4 days.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 1g
Sodium: 680mg
Fat: 25g
Saturated Fat: 9g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 15g
Fiber: 1g
Protein: 16g
Cholesterol: 170mg