Ingredients
Scale
- 4 cups frozen hashbrowns (shredded or diced)
- 1 lb breakfast sausage (or plant-based alternative)
- 1 cup diced onion
- 1 cup diced bell pepper (any color)
- 2 cups shredded cheddar cheese (or blend)
- 8 large eggs
- 1 cup whole milk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tsp dried parsley or thyme
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Cook sausage in a skillet until browned. Remove and set aside.
- In the same skillet, sauté onions and bell peppers until softened.
- Spread frozen hashbrowns evenly in baking dish and press lightly.
- Layer cooked sausage and sautéed veggies on top of hashbrowns.
- Sprinkle shredded cheese over the mixture.
- Whisk eggs with milk, salt, pepper, and seasonings. Pour over the dish.
- Bake uncovered for 45–50 minutes, until eggs are set and top is golden.
- Let rest 10–15 minutes before serving.
Notes
- For crispier hashbrowns, bake them alone for 10 minutes before adding toppings.
- Customize with spinach, mushrooms, or your favorite cheeses.
- If making ahead, assemble and refrigerate overnight—add extra bake time if needed.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 3g
- Sodium: 670mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 230mg