Sausage Hashbrown Breakfast Casserole

4.91 from 32 votes

Sausage Hashbrown Breakfast Casserole

Meal prep this delicious sausage hashbrown casserole for breakfast. Packed with protein and flavor, it's the perfect way to start your day!

Prep Time20

Cook Time45

Total Time1

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 235kcal

Author: Taylor Stinson

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

Notes

Assemble the casserole up to 3 days before baking.

Store the leftovers in the fridge for 5 days then reheat in the microwave for 1-2 mins.

Freeze the cooked casserole for 3 months. I recommend freezing individual squares to save space in the freezer and also help you eat it one serving at a time.

If freezing as a whole casserole: defrost in the fridge overnight then reheat in the oven for 20-30 mins at 350 F.

If freezing individual squares: reheat in glass containers from frozen in the microwave for 6-7 minutes.

Nutrition