Hash Brown Breakfast Casserole

Hashbrown Breakfast Casserole

Crispy edges, cheesy center, easy AF. Brunch showstopper + elite meal prep.

Servings8

Prep15 min

Cook45–55 min

Total~1 hour

Macros

Per Slice Full Pan

Servings:

− +

Adjust slices to match how you cut the pan.

Calories 474

Protein 25 g

Carbs 19 g

Fat 33 g

Macros based on the classic sausage + cheddar version, baked in a 9x13 and cut into 8.

Ingredients

• 1 (30–32 oz) bag frozen shredded or diced hashbrowns, thawed & patted dry
• 1 lb breakfast sausage or turkey, cooked & crumbled
• 2 cups shredded cheddar cheese, divided
• 8 large eggs
• 12 oz evaporated milk (or 1 1/3 c milk)
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt & pepper to taste
• Cooking spray or oil

Instructions

1. Preheat oven to 350°F. Grease a 9x13-inch baking dish.
2. Layer hashbrowns, then sausage, then 1½ cups cheese.
3. Whisk eggs, milk, and seasonings; pour evenly over.
4. Top with remaining cheese and bake 45–55 min.
5. Cool 10 min, slice, and serve.

KevEats Tips

• Use turkey sausage and half egg whites to lean it out.
• Add peppers or spinach for more volume.
• Store up to 4 days or freeze individual slices.

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