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Tasty Hashbrown Breakfast Casserole

A warm, cheesy Tasty Hashbrown Breakfast Casserole perfect for family gatherings and cozy winter mornings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package frozen hashbrowns (approximately 30 ounces)
  • 1 cup shredded cheese (cheddar or your choice)
  • 6 large eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 1 cup cooked and crumbled halal sausage (optional)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Prepare a baking dish by greasing a 9×13 inch casserole dish lightly with cooking spray or a thin layer of oil.
  3. In a large bowl, mix the thawed hashbrowns, diced onion, diced bell pepper, and half of the shredded cheese.
  4. Layer the hashbrown mixture into the prepared baking dish, pressing it down firmly.
  5. In another bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and frothy.
  6. Pour the egg mixture over the hashbrowns evenly.
  7. Sprinkle the rest of the shredded cheese on top.
Baking
  1. Bake for 45 minutes, or until the casserole is golden and the eggs are set in the center.
  2. If the top begins to brown too quickly, cover it lightly with aluminum foil.
  3. Remove from the oven and let cool for a few minutes before slicing and serving.

Notes

Customize with toppings like diced tomatoes, jalapeños, or avocado. Leftovers can be stored for 3-4 days in the refrigerator. Reheat in the microwave or oven.