Our delicious Hashbrown Breakfast Casserole is loaded with eggs, sausage, cheese, hashbrowns and veggies. I love that it can be prepped the night before to bake in the morning!
Combine the eggs, sour cream, milk, cheese, and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined. Stir in thawed hash browns.
Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.
Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the egg mixture and stir everything to combine.
Pour mixture into a greased 9x13’’ pan. Cover dish and refrigerate overnight, or bake immediately at 350 degrees for 40-50 minutes or until the edges are set and the center is just barely jiggly.
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Notes
Store leftovers in the refrigerator and enjoy within 3-4 days. Reheat in the microwave.Make Ahead Instructions: Make and assemble casserole according to instructions. Cover and keep in the refrigerator overnight or up to 2 days before baking.Freezing Instructions: Cover (unbaked) hashbrown breakfast casserole with plastic wrap and then tinfoil and freeze for 2-3 months. Allow it to thaw completely overnight in the refrigerator, then allow it to come to room temperature before baking according to recipe instructions.Adapted from this popular Breakfast Casserole recipe.