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Recipe Name: Hash Brown Egg Casserole

This easy hash brown egg casserole is the ultimate make-ahead breakfast or brunch dish—crispy hash brown base, savory sausage, tender veggies, fluffy eggs, and plenty of melted cheddar cheese. Perfect for feeding a crowd on holidays, weekends, or busy mornings.
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Ingredients Method Notes

Ingredients
  

  • For the Base and Protein:
  • 30 oz 850g frozen shredded hash browns, thawed
  • 1 lb 450g breakfast sausage (or bacon), cooked and crumbled
  • For the Egg Mixture:
  • 6 large eggs
  • 1 cup whole milk or 2% milk
  • Vegetables and Cheese:
  • 1 small onion finely diced
  • 1 bell pepper any color, diced
  • 2 cups shredded cheddar cheese divided
  • Seasonings:
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • Other:
  • Butter or cooking spray for greasing the dish
  • Optional: chopped parsley for garnish

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Cook the sausage in a skillet until browned and crumbled; drain excess grease and set aside.
  3. Spread the thawed hash browns evenly in the bottom of the prepared baking dish.
  4. Layer the cooked sausage, diced onion, and bell pepper over the hash browns. Sprinkle 1½ cups of the cheese on top.
  5. In a bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until smooth.
  6. Pour the egg mixture evenly over the layers. Top with the remaining ½ cup cheese.
  7. Cover with foil and bake for 30 minutes. Remove foil and bake another 15-20 minutes until the center is set and the top is golden.
  8. Let rest 10 minutes before slicing and serving warm.

Notes

Prep Time: 15 minutes | Cook Time: 45-50 minutes | Total Time: About 1 hour
Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add 5-10 extra minutes to bake time if cold.
For crispier top, broil for 1-2 minutes at the end.
Nutrition (per serving, approximate): 380 calories, 22g protein, 25g fat, 20g carbs
Freezer-friendly: Bake, cool, and freeze portions up to 2 months.