Description
This Egg Hashbrown Casserole is a hearty and comforting breakfast dish that’s perfect for meal prep, brunch, or holiday mornings. With layers of crispy hashbrowns, fluffy eggs, savory sausage, and melted cheese, it’s a guaranteed crowd-pleaser. Easy to make ahead and customizable with your favorite mix-ins
Ingredients
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- 3 cups frozen hashbrowns, thawed
- 1/2 lb breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 6 large eggs
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup diced bell peppers (optional)
- 1/4 cup chopped green onions (optional)
- 1 tbsp butter (for greasing the baking dish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter.
- Spread the hashbrowns evenly in the baking dish, pressing them slightly to form a base layer.
- Cook the sausage in a skillet over medium heat until fully browned. Drain excess grease and sprinkle the sausage over the hashbrowns.
- Add shredded cheeses evenly over the sausage layer.
- In a bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper. Stir in the diced bell peppers and green onions if using.
- Pour the egg mixture over the casserole, ensuring it’s evenly distributed.
- Bake for 35-40 minutes, or until the eggs are set and the top is golden brown.
- Let cool for 5 minutes before slicing. Serve warm and enjoy!
Notes
- For extra crispiness, bake the hashbrowns alone for 10 minutes before adding other ingredients.
- Swap sausage for bacon or ham for variety.
- Add spinach, mushrooms, or jalapeños for extra flavor.
- Can be made ahead—simply refrigerate overnight and bake in the morning.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 1g
- Sodium: 480 mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 210 mg