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Hashbrown Breakfast Casserole

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A comforting breakfast casserole with layers of crispy hashbrowns, savory sausage, colorful vegetables, and melty cheese.

Ingredients

Scale
  • 450g / 1 lb shredded hashbrowns, thawed
  • 450g / 1 lb savory ground breakfast sausage
  • 1 large bell pepper (any color), diced
  • 1 cup / 100g sliced mushrooms
  • 1 cup / 100g asparagus, trimmed and chopped
  • 1 cup / 150g steamed broccoli florets
  • 1 cup / 110g sharp cheddar cheese, shredded
  • 1 cup / 110g pepper jack cheese, shredded
  • 6 large eggs
  • 1 cup / 240ml milk (whole or 2%)
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the hashbrowns by spreading them evenly across the bottom of a 9×13 inch baking dish.
  2. Cook the sausage in a large skillet over medium heat until browned and cooked through; drain excess fat.
  3. Sauté the diced bell peppers and sliced mushrooms until tender-crisp.
  4. Combine with the chopped asparagus and steamed broccoli.
  5. Add in the shredded sharp cheddar and pepper jack cheese, folding gently to combine.
  6. Layer the mixture evenly over the hashbrown layer in the baking dish.
  7. Whisk together the eggs, milk, onion powder, garlic powder, salt, and black pepper until well combined.
  8. Pour the whisked egg mixture over the layers in the baking dish, pressing down gently if needed.
  9. Bake in a preheated oven at 375°F (190°C) for 50-60 minutes until golden brown and eggs are set.
  10. Let rest for 5-10 minutes before serving.

Notes

Feel free to make it ahead and bake in the morning. Adjust vegetable choices based on availability.

Nutrition

Find it online: https://ameliasweets.com/2026/06/09/hashbrown-breakfast-casserole/