This Loaded Hashbrown Breakfast Casserole is packed with all of the good stuff! It has savory sausage, bacon, cheese, and peppers and onions all layered between tender eggs! Everything delicious about breakfast is right here in this delicious casserole!
12 extra large eggs
1 cup heavy cream
4 cups frozen hashbrowns, thawed
1/2 lb bacon, cooked and crumbled
1/2 lb ground sausage, cooked and crumbled
1 tbsp butter
1 medium onion, diced
1 red pepper, diced
4 green onions, diced
2 cloves garlic, pressed
8 oz cream cheese, cubed
1 cup cheddar cheese, shredded
1 tsp salt
1 tsp ground black pepper
Preheat the oven to 350˚F.
Saute the onion and bell pepper in the butter over medium heat until the soft.
In a large bowl, mix the hashbrowns, onions, peppers, green onions, salt, pepper, garlic and cream cheese until everything is evenly distributed. Then spread the mixture evenly in a greased 9x13" casserole dish and sprinkle the sausage over the top of the mixture.
Then whisk together the eggs, heavy cream, salt and pepper together and pour over the hashbrowns. Sprinkle the cheddar cheese over the top.
Bake for 35 minutes, then remove from oven and top the casserole with the bacon crumbles, and return to finish baking 10-20 minutes or until the center is just set and springs back when touched.
To make this ahead of time, assemble casserole as directed except for bacon crumbles. Cover with cling wrap and refrigerate until ready to bake. Bake as directed, except time will increase about 10-15 minutes total starting from cold.
Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.
Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe. I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.