Sausage Hashbrown Breakfast Casserole
This Sausage Hashbrown Breakfast Casserole is made healthier thanks to the turkey sausage. It's a great freezer meal that you can prep ahead!
Servings: 8 servings
- 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
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.
Swap out the turkey sausage was bacon, ham or chicken.
You can thaw the frozen hashbrowns beforehand, but it’s not necessary since they’ll cook alongside the rest of the ingredients.
Store the leftovers in the fridge for 4-5 days then reheat in the microwave for 1-3 minutes.
Freeze the cooked casserole for up to 2-3 months. Defrost in the fridge overnight then reheat in the oven for 20-30 minutes at 350 F.
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