Breakfast Casserole
An Easy Breakfast Casserole Recipe you can prepare ahead, let sit overnight then bake in the morning! Made with hashbrowns, sausage, and eggs.
Servings 8 servings
Calories 436kcal
Ingredients
- 5 tablespoons butter melted
- 4 cups frozen hashbrowns shredded preferred
- 10 large eggs beaten
- 12 oz. breakfast sausage cooked and crumbled
- salt & pepper to taste
- 1 cup cheddar cheese grated
- chopped parsley or green onion (optional garnish)
Instructions
- Preheat oven to 350 degrees.
- Pour melted butter into the bottom of a 9x13 glass dish. Using a pastry brush, brush butter across the bottom and up the sides of the dish. Add an even layer of hashbrowns across the bottom and bake 20 minutes or until the edges start to brown slightly.
- In a large bowl, whisk eggs, sausage, salt, and pepper together. Pour over warm hashbrowns and sprinkle with cheese. Bake another 20 minutes or until eggs are set.
- Top with parsley or chopped green onion, cut into squares and serve warm.
Nutrition
Calories: 436kcal | Carbohydrates: 19g | Protein: 21g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 328mg | Sodium: 544mg | Potassium: 516mg | Fiber: 1g | Sugar: 1g | Vitamin A: 775IU | Vitamin C: 9mg | Calcium: 158mg | Iron: 3mg