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Easy Hashbrown and Egg Breakfast Casserole Recipe

5 from 1 vote
Quick and easy Hashbrown and Egg Breakfast Casserole! So easy to make and great for holidays!
Serving12
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

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

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.

Notes

You could also use bacon or ham in place of the sausage. You can serve this topped with salsa and extra cheese.

Nutrition

Calories: 268 kcal · Carbohydrates: 10 g · Protein: 15 g · Fat: 18 g · Saturated Fat: 7 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 203 mg · Sodium: 576 mg · Potassium: 373 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 700 IU · Vitamin C: 22 mg · Calcium: 130 mg · Iron: 2 mg
Cuisine: American
Course: Breakfast