
It’s so nice to have a breakfast casserole in the morning that is easy to assemble and all you have to do is throw it in the oven! You can also make this hash brown breakfast casserole the night before, wake up and stick it in the oven. This casserole is great for busy mornings or even can be your Christmas morning tradition! Your house will smell amazing while it’s cooking.
Recipe Ingredient Notes
To make this hash brown and egg breakfast casserole, you need the following ingredients:
- 12 eggs
- 1 cup milk
- 1 pound ground sausage (cooked)
- ½ red bell pepper (chopped)
- ½ green bell pepper (chopped)
- 1 cup broccoli (chopped)
- ½ onion (Finely diced)
- 1 tomato (diced)
- 16 ounces frozen shredded hash browns
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon pepper
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Hash Brown and Egg Breakfast Casserole
- In a bowl, beat eggs and milk.
- Stir in all other ingredients.
- Put in greased 9 x 13 inch pan and bake at 350 for 45-55 min or until well set.
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Hash Brown and Egg Breakfast Casserole
Ingredients
- 12 eggs
- 1 cup milk
- 1 pound ground sausage, (cooked)
- ½ red bell pepper, (chopped)
- ½ green bell pepper, (chopped)
- 1 cup broccoli, (chopped)
- ½ onion, (Finely diced)
- 1 tomato, (diced)
- 16 ounces frozen shredded hash browns
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- In a bowl, beat eggs and milk.
- Stir in all other ingredients.
- Put in greased 9 x 13 inch pan and bake at 350 for 45-55 min or until well set.
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