Easy Hashbrown Breakfast Casserole With Cheese and Sausage

Hashbrown Breakfast Casserole

I love making a good hashbrown casserole. This recipe reminds me of when my mom use to make this for us when we were kids. Weekends are a great time to skip the quick breakfast options like cereal and yogurt and whip up some delicious breakfast casseroles instead.

I’ve got the perfect breakfast casserole that will make your Saturday or Sunday morning special for you and your family. This casserole includes hash brown potatoes, mushrooms, eggs, and of course, cheese! It’s super easy to prep, toss together, and let bake.  You can get creative and add your own favorite ingredients.

I’ll be honest and I’m sure there are some of you out there like me, but I absolutely love having breakfast for dinner. Pancakes or waffles, maybe omelettes and bacon, even breakfast burritos are great! There’s so many options that I can’t help but treat the family to a homecooked breakfast for dinner as a treat.

• First start out by preheating your oven to 325.
• Over a medium heat, cook bulk sausage until no longer pink.
• Remove from pan reserving oils from sausage.
• Place oil in the pan with the sausage oils.
• Cook potatoes and mushrooms until mushrooms are tender and potatoes are slightly brown.

• Mix together meat and potatoes.

• In a large bowl beat together eggs and heavy cream until well blended.

• Spray a 9×9 pan with cooking oil. Pour in potatoes and sausage mixture.
• Pour your egg mixture over the mixture.

• Add cheddar cheese to the top

• Bake for 25-30 minutes or until top begins to get golden brown.

This casserole recipe is perfect for nights like that! A slice of this and some fresh fruit, yum! I’m making myself hungry. A great perk to making this for dinner, is that if there are any leftovers, they’re perfect to serve the next morning!

Enjoy!

Print

Hashbrown Casserole

Author Life, Family Fun Team

Ingredients

• 8 eggs
• 1 pound bulk breakfast sausage
• 4 oz sliced mushrooms
• 2 cups cheddar cheese
• 1 cup heavy cream
• 24 oz bag shredded hash browns
• 3 tbs olive oil

Instructions

• Preheat oven to 325.
• Over a medium heat cook bulk sausage until no longer pink.
• Remove from pan reserving oils from sausage.
• Place oil in the pan with the sausage oils.
• Cook potatoes and mushrooms until mushrooms are tender and potatoes are slightly brown.
• Mix together meat and potatoes.
• Remove from heat. In a large bowl beat together eggs and heavy cream until well blended.
• Spray a 9x9 pan with cooking oil. Pour in potatoes and sausage mixture.
• Pour your egg mixture over the mixture.
• Add cheddar cheese to the top and bake for 25-30 minutes or until top begins to get golden brown.