Ingredients
Scale
- 2 cups frozen shredded hash browns (thawed slightly)
- 1 cup cooked breakfast sausage, crumbled
- 1/2 cup red bell pepper, diced
- 1/4 cup green onions, sliced
- 1 cup shredded sharp cheddar cheese
- 5 large eggs
- 1/4 cup whole milk or heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Non-stick cooking spray
Instructions
- Start by greasing a 6-inch or 7-inch round cake pan or an air-fryer-safe silicone mold with non-stick cooking spray. In a medium mixing bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until the mixture is frothy. Ensure the breakfast sausage is fully cooked and drained of excess grease before you begin assembly.
- Layer the hash browns at the bottom of the prepared pan, pressing them down slightly. Sprinkle the cooked sausage, diced red peppers, and half of the cheddar cheese over the potatoes. Pour the egg mixture slowly over the layers to ensure it seeps down into the hash browns. Top the casserole with the remaining cheese. Place the pan into the air fryer basket. Cook at 330°F (165°C) for 20 to 25 minutes. Check at the 20-minute mark; the center should be set and the top should be golden brown.
- Carefully remove the pan from the air fryer using heat-resistant mitts or tongs. Let the casserole rest for 5 to 10 minutes before slicing. This resting period is crucial as it allows the eggs to finish setting and makes slicing much easier. Garnish with fresh green onions or a dollop of sour cream. Serve warm and enjoy your stress-free holiday breakfast!
- Cook Time: 40 minutes