Cheesy Sausage and Egg Casserole
Whip up a hearty sausage and egg casserole that’s quick, delicious, and family-approved. Great for holidays, busy mornings, or weeknight dinners.
Ingredients
- 1 30 oz Frozen Shredded Hashbrowns Thawed
- 1 lb. Breakfast Sausage Cooked and crumbled
- 8 Large Eggs
- 1 cup Milk
- 1 ½ cup Shredded Cheddar Cheese
- ½ tsp. Salt
- ¼ tsp. Black Pepper
optional:
- ½ cup diced onion
- ½ cup diced bell peppers or chopped spinach
Instructions
- Preheat the oven to 350 °F
- Grease a 9x13 inch baking dish with cooking spray or butter.
- Spread the thawed hashbrowns evenly on the bottom of the dish.
- Layer the cooked sausage evenly over the hashbrowns.
- Add the optional diced onions, bell peppers or spinach if using.
- Sprinkle on the shredded cheddar cheese evenly over the top.
- In a mixing bowl, whisk together the eggs, milk, salt and black pepper until fully combined.
- Slowly pour the egg mixture over the casserole, making sure it covers everything evenly.
- Bake uncovered in the oven for 45-55 minutes. Or until the center is done.
- Remove from the oven and let cool for 5-10 minutes before serving.