Hashbrown Breakfast Casserole
Start your day with a cozy, Hearty Hashbrown Breakfast Casserole that’s loaded with eggs, sausage, and lots of cheese.
Servings: 8
Calories: 385kcal
Ingredients
- 7 large eggs
- 1 ½ cups half and half
- 2 tablespoons dijon mustard
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 20 oz frozen shredded hashbrowns, thawed
- 1 pound breakfast sausage cooked with grease drained
- 1 ½ cups shredded cheddar cheese divided in half
- Chopped parsley or sliced green onions optional garnish
Instructions
- Preheat the oven to 375°F and lightly grease a 9x13 inch baking dish. In a large bowl, whisk together the eggs, half and half, dijon mustard, salt, and garlic powder.
- Stir thawed hashbrowns, cooked sausage, and ¾ cup cheddar cheese into the egg mixture until well combined.
- Pour the egg mixture into the prepared baking dish and smooth out the top.
- Sprinkle on the remaining ¾ cup cheese.
- Cover the pan with aluminum foil and bake for 30 minutes. Remove aluminum foil and continue baking for an additional 10-15 minutes or until the center is set and the top is lightly golden.
- Remove from the oven and let sit for 10-15 minutes before cutting for best results.
- Sprinkle with chopped parsley or sliced green onions before serving, if desired.
Nutrition
Calories: 385kcal | Carbohydrates: 16g | Protein: 22g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 204mg | Sodium: 920mg | Potassium: 478mg | Fiber: 1g | Sugar: 2g | Vitamin A: 458IU | Vitamin C: 7mg | Calcium: 173mg | Iron: 2mg