Description
Irresistible Egg Hashbrown Casserole for Cozy Mornings
Ingredients
Scale
- 30 oz Hash Browns (Use thawed frozen hash browns or fresh shredded potatoes.)
- 1 lb Pork Sausage (Can be swapped with turkey sausage or diced ham.)
- 1 small Onion (Diced.)
- 5 Eggs (Can use 2 egg whites per whole egg for fewer calories.)
- 0.5 cup Milk (Can substitute with heavy cream.)
- 1 tsp Onion Powder
- 1 tsp Garlic Powder (Adjust according to taste.)
- Salt (To taste.)
- Black Pepper (To taste.)
- 2 cups Cheddar Cheese (Can substitute with Colby Jack or a Mexican blend.)
- Vegetables (Consider bell peppers or spinach.)
- Cheese Swaps (Try pepper jack for spiciness.)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan with cooking spray or butter.
- Spread the thawed frozen hashbrowns evenly in the greased baking pan, pressing them down slightly.
- In a skillet over medium heat, cook the pork sausage and diced onion for about 10 minutes, breaking up the sausage as it cooks.
- In a large bowl, whisk together the eggs, milk, onion powder, garlic powder, salt, and black pepper until well combined.
- Pour the egg mixture evenly over the layer of hashbrowns. Sprinkle half of the cheddar cheese on top, followed by the sausage and onion mixture.
- Add the remaining cheddar cheese on top.
- Cover the pan tightly with aluminum foil. Bake in the preheated oven for 1 hour.
- Remove the foil and bake for an additional 10 to 15 minutes until the cheese is bubbly and golden brown.
- Allow the casserole to cool for 5 minutes before slicing and serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 210 mg
Keywords: Egg Hashbrown Casserole