Sausage and Egg Breakfast Casserole
Sausage and Egg Casserole has crispy hashbrowns, breakfast sausage, eggs, and lots of cheesy goodness. This protein packed breakfast is easy!
Print
Pin
Servings: 6
Calories: 649kcal
Ingredients
- 1 pound sausage
- 3 cups hashbrowns frozen
- 1 cup milk
- 12 large eggs
- 1 cup cheese shredded, any variety
- 1 cup bisquick
- salt to taste
- pepper to taste
- 2 tablespoons butter for cooking hashbrowns, optional
Instructions
- Preheat the oven to 375 degrees F. Brown sausage in a skillet until no longer pink. Remove from skillet and set aside.
- Add butter to pan and brown the hashbrowns in the same skillet you cooked the sausage. This step is optional but adds more flavor and texture to the sausage and egg casserole. Skip this step if you are making the casserole ahead of time.
- Mix together milk, eggs, Bisquick, salt and pepper in a bowl. It will be slightly lumpy because of the Biscquick.
- Add the sausage to the casserole dish and top with hashbrowns (cooked or frozen). Then top with egg mixture and a sprinkle of cheese.
- Bake in the oven for 45 – 55 minutes or until the eggs are all cooked. Add extra cheese during the last 5-10 minutes of baking. Serve hot and enjoy!
Nutrition
Calories: 649kcal | Carbohydrates: 35g | Protein: 34g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 451mg | Sodium: 1045mg | Potassium: 740mg | Fiber: 2g | Sugar: 5g | Vitamin A: 860IU | Vitamin C: 9mg | Calcium: 298mg | Iron: 4mg