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Hashbrown Breakfast Casserole

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• 30 ounces shredded hash brown potatoes thawed

• 1 lb ground breakfast sausage (I love Jimmy Deans All Natural)

• 1 medium onion finely diced

• 1 red pepper diced

• ½ cup butter

• 10 eggs

• 1 cup milk

• 1/2 teaspoon marjoram

• ½ teaspoon dried thyme

• ½ teaspoon seasoned salt

• ½ teaspoon fresh ground black pepper

• 3 cups shredded cheddar

• 3 green onions thin sliced (divided)


Preheat oven to 350 degrees.  Spray a 9×13 casserole dish with nonstick baking spray.  Place the thawed hash browns in the bottom of the casserole dish.

Brown the pork sausage in a large skillet over medium heat. When it is about halfway browned add the onions and red bell pepper cooking until the sausage is browned and the onions are soft. Remove from the heat and let it cool.

Melt 1/2 cup butter and pour over the hash brown potatoes stirring to coat. Top with half the shredded cheddar. Spoon the cooled sausage vegetable mixture over the potatoes.

Beat the eggs, milk, marjoram, thyme, seasoned salt, and black pepper in a large bowl. Pour it into the casserole and top with the remaining cheese and half of the green onions.

Bake for 45-50 minutes or until set and no longer wiggly in the middle. Sprinkle with remaining green onions. Let sit for 10-15 minutes before slicing.

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