Thìs Cheesy Hashbrown Breakfast Casserole ìs everythìng you need on Chrìstmas mornìng! (Or anytìme you have guests for breakfast!) Hashbrowns are baked tìl crìspy, then topped wìth eggs, cheese, and black forest ham. It’s an overnìght recìpe, so you have more tìme for stockìngs ìn the mornìng! Make ahead breakfasts are always a wìn at the holìdays.
Ingredients:
- 30 oz. frozen shredded hashbrowns
- 8 oz. shredded cheddar cheese
- 1 lb. breakfast sausage
- 1 green bell pepper, diced
- 1/2 onion, diced
- 8 eggs
- 2 cups milk
- 1 tsp. salt
- 1/2 tsp. black pepper
Instructions:
- In a large skillet, cook the breakfast sausage over
medium heat until browned and crumbled. Add the diced onion and green bell
pepper and cook until softened, about 5 minutes.
- In a large mixing bowl, whisk together the eggs, milk,
salt, and black pepper.
- Add the frozen hashbrowns and shredded cheddar cheese
to the mixing bowl and stir to combine.
- Grease a 9x13 inch baking dish with nonstick cooking
spray.
- Pour the hashbrown mixture into the baking dish,
spreading it out evenly.
- Spoon the sausage, onion, and bell pepper mixture over
the top of the hashbrown mixture.
- Cover the baking dish with foil and refrigerate
overnight.
- In the morning, preheat your oven to 350°F.
- Remove the foil from the baking dish and bake for 45-50
minutes, or until the casserole is set and the top is golden brown.
- Allow the casserole to cool for 5-10 minutes before
slicing and serving. Enjoy!
Note: You can also add additional toppings to
the casserole such as diced tomatoes or chopped bacon, if desired.
Vìsìt Orìgìnal Websìte @ thefoodcharlatan.com for full Instructìons and recìpe notes.
