Irresistible Hash Brown Egg Casserole for Cozy Mornings

This Hash Brown Egg Casserole delivers comforting flavors and is perfect for busy mornings, customizable, and a crowd-pleaser.

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Prep Time 15

Cook Time 50

Cooling Time 10

Total Time 1 15

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole Base

1 package Frozen Shredded Hash Browns Thaw and squeeze out excess moisture
1 pound Ground Breakfast Sausage Can substitute with bacon, ham, or chorizo
12 large Eggs
1 cup Milk Dairy or non-dairy options

For the Flavor Boosters

2 cups Shredded Cheese Blend of Cheddar and Monterey Jack
1/2 cup Chopped Onion Optional
1/2 cup Chopped Bell Pepper Optional
1 teaspoon Salt Adjust according to taste
1/2 teaspoon Black Pepper
1/2 teaspoon Garlic Powder

Equipment

Oven
Skillet
Baking Dish
Mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
In a skillet, cook the ground breakfast sausage over medium-high heat until browned.
Layer the thawed shredded hash browns in the greased baking dish, pressing down firmly.
Sprinkle the cooked sausage mixture over the hash browns, followed by half of the shredded cheese.
In a mixing bowl, whisk together eggs, milk, salt, black pepper, and garlic powder until frothy.
Pour the egg mixture over the layered ingredients, then top with remaining cheese.
Bake for 45-55 minutes until the center is set and golden-brown on top.
Let it rest for 10 minutes, then slice and serve warm.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Squeeze excess moisture from hash browns for a crispy crust; can be made ahead and refrigerated.

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