Sausage Hashbrown Breakfast Casserole
This Sausage Hashbrown Breakfast Casserole is made healthier thanks to turkey breakfast sausage and less cheese - it's a great meal prep idea that is also freezer-friendly!
Servings: 8 servings
Calories: 235kcal
Ingredients
- 10 turkey or chicken breakfast sausage links
- 1 tbsp butter
- 16 eggs
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups frozen hashbrowns
- 1/2 each red and green pepper, diced
- 1 small red onion, diced
- 1/2 cup cheese
Instructions
- Preheat oven to 375 F.
- Cook breakfast sausage in a skillet over med-high heat for 4-5 minutes until mostly cooked through. Slice into small pieces and set aside with other toppings.
- Grease a 9x13'' casserole dish with the 1 tbsp butter (this is the best greasing agent to ensure egg doesn't get stuck - you can also use cooking spray).
- Mix eggs together in a large bowl with salt and pepper. Layer sausage, hashbrowns, cheese and vegetables into casserole dish then pour eggs in overtop.
- Bake for 45 minutes or until egg is cooked through. Remove from oven and let cool before slicing into individual portion sizes.
- Storing: Serve immediately or store in microwave-safe containers up to 5 days in the fridge. You can also freeze in individual portion sizes in glass containers up to 3 months. Reheat frozen portions in microwave for 1-3 minutes until warm.
Video
Nutrition
Calories: 235kcal | Carbohydrates: 12g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 347mg | Sodium: 458mg | Potassium: 298mg | Sugar: 1g | Vitamin A: 590IU | Vitamin C: 5.4mg | Calcium: 114mg | Iron: 2.3mg