Hashbrown Breakfast Casserole with Sausage, Peppers, and Onions
This hearty breakfast casserole is loaded with sausage, bell peppers, onions, hashbrowns, and cheese, baked together in a creamy egg mixture. Perfect for feeding a crowd, it’s a make-ahead dish that’s easy, filling, and guaranteed to be a hit at any breakfast or brunch.
Ingredients
- 2 lb breakfast sausage or Italian ground pork
- 1 medium bell pepper chopped
- 1 medium onion chopped
- 1 30–32 oz bag frozen tater tots
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 8 large eggs
- 2 cups milk
Instructions
- Preheat oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray.
- In a large skillet, cook sausage until it starts to brown. Add chopped bell pepper and onion, cooking until softened. Drain excess fat.
- In a large bowl, combine frozen tater tots, cooked sausage with veggies, cheddar cheese, and mozzarella. Spread evenly into prepared baking dish.
- In a separate bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder. Pour evenly over the tater tot mixture.
- Bake uncovered for 60–70 minutes, or until eggs are set and top is golden brown.
- Rest for 5–10 minutes before slicing and serving warm.
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