Cheesy Potato Breakfast Casserole:

Ingredients:

• 1 bag (26 oz) frozen hashbrowns (or 6-8 medium potatoes, peeled and diced)
• 1 lb breakfast sausage (or bacon, if preferred)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup diced onion
• 1 red bell pepper, diced (optional)
• 1 cup milk
• 6 large eggs
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 2 tbsp butter (for greasing the pan)

Instructions:

this recipe

1. Preheat oven: Set your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or cooking spray.
2. Cook the sausage: In a large skillet, cook the sausage over medium heat until browned, breaking it up into small pieces as it cooks. Drain any excess fat.
3. Sauté the veggies: In the same skillet, sauté the diced onion and bell pepper (if using) until soft and fragrant, about 5 minutes. Set aside.
4. Prepare the potatoes: If using frozen hashbrowns, thaw them according to package instructions. If using fresh potatoes, dice them and cook them in boiling water for 8-10 minutes until tender, then drain well.
5. Make the egg mixture: In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
6. Assemble the casserole: In the prepared baking dish, layer the thawed hashbrowns (or cooked potatoes), cooked sausage, sautéed veggies, and half of the shredded cheddar and mozzarella cheeses. Pour the egg mixture evenly over the top, and sprinkle the remaining cheese on top.
7. Bake: Cover the casserole with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the eggs are set and the top is golden and bubbly.
8. Serve: Let the casserole cool for a few minutes before slicing and serving. Enjoy!

This cheesy, hearty casserole is a perfect breakfast or brunch option, especially for busy mornings or family gatherings!

Cheesy Potato Breakfast Casserole:

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Here’s a delicious recipe for a Cheesy Potato Breakfast Casserole that’s perfect for a family breakfast or brunch:

• Author: ksuur
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x

Ingredients

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• 4 large russet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 1 pound breakfast sausage, crumbled
• 1 ½ cups shredded cheddar cheese
• ½ cup grated parmesan cheese
• 4 large eggs
• ½ cup milk
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• Fresh parsley for garnish (optional)

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Instructions

• Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
• Cook the potatoes: Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook until golden and tender, about 10-12 minutes. Season with salt, pepper, and garlic powder. Set aside.
• Cook the sausage: In the same skillet, cook the crumbled sausage over medium heat until browned. Drain any excess fat and set aside.
• Prepare the casserole: In a large bowl, whisk together eggs, milk, oregano, paprika, and a pinch of salt and pepper. Stir in the cooked sausage, potatoes, bell pepper, onion, and both cheeses.
• Bake: Pour the mixture into the prepared baking dish. Spread evenly and bake for 35-40 minutes or until the casserole is set and the top is golden brown.
• Serve: Let the casserole rest for 5 minutes before slicing. Garnish with fresh parsley, if desired.

Notes

• Make-ahead option: Assemble the casserole the night before, cover, and refrigerate. Bake in the morning for a quick breakfast.
• Substitutions: Use turkey sausage for a lighter option. You can also add mushrooms, spinach, or other vegetables of your choice.