This Hashbrown Egg Casserole is an incredibly versatile and satisfying dish, perfect for busy mornings or leisurely weekend brunches. Its straightforward preparation and crowd-pleasing flavors make it a wonderfully convenient meal option that’s always a hit.

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Key Ingredients for Hashbrown Egg Casserole

2 cups frozen shredded hash browns, thawed and patted dry
1 pound breakfast sausage, cooked and crumbled, or your favorite breakfast meat (bacon, ham)

1 medium onion, finely diced
1 red bell pepper, finely diced
1 cup shredded cheddar cheese, plus more for topping
6 large eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/4 cup chopped fresh chives or parsley for garnish

How to Make Hashbrown Egg Casserole

This Hashbrown Egg Casserole is a dream to prepare, offering a wonderfully hearty, savory, and incredibly satisfying breakfast. Within a reasonable preparation time, you’ll have a dish that boasts a delightful medley of textures, from the crisp hash browns to the creamy egg mixture, all elevated by savory meats and melted cheese.

Step-by-Step Instructions

Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray, ensuring all surfaces are coated to prevent sticking.

Layer the Hash Browns: Spread the thawed and patted-dry shredded hash browns evenly across the bottom of the greased baking dish. Try to create a relatively even layer for consistent cooking.
Add the Sausage and Vegetables: Sprinkle the crumbled cooked breakfast sausage (or your chosen meat) evenly over the hash brown layer. Next, scatter the finely diced onion and red bell pepper over the meat.
Incorporate the Cheese: Distribute 1 cup of shredded cheddar cheese evenly over the sausage, onion, and pepper mixture. This cheese layer will help bind the ingredients and add a delicious melty component.

Whisk the Egg Mixture: In a medium bowl, whisk together the 6 large eggs, 1 cup of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined and slightly frothy. Make sure the salt and pepper are evenly distributed.
Pour the Egg Mixture: Carefully and evenly pour the egg and milk mixture over the ingredients in the baking dish. Ensure the liquid seeps down through all the layers.
Top with More Cheese: Sprinkle the additional shredded cheddar cheese over the top of the casserole. This will create a beautiful golden-brown crust as it bakes.

Bake the Casserole: Place the baking dish in the preheated oven. Bake for 40-50 minutes, or until the casserole is set, the center is no longer jiggly, and the top is golden brown and bubbly. You can insert a knife into the center; it should come out clean.
Rest and Serve: Once baked, carefully remove the Hashbrown Egg Casserole from the oven. Let it rest for about 5-10 minutes before slicing and serving. This resting period allows the casserole to set further, making it easier to cut and serve. Garnish with fresh chives or parsley if desired.

Why You’ll Love This Hashbrown Egg Casserole

The true beauty of this Hashbrown Egg Casserole lies in its comforting, hearty layers and incredibly savory flavor profile. It’s a wonderfully satisfying dish that brings together the familiar, beloved tastes of breakfast in one cohesive and delicious package. Making this at home is a fantastic cost-saving alternative to dining out, offering a generous portion for a fraction of the price you’d pay for a restaurant brunch.

The delightful combination of crispy hash browns, perfectly cooked eggs, savory sausage, and melted cheddar cheese creates a symphony of textures and tastes that’s simply irresistible. It’s reminiscent of a classic breakfast strata but with the added crunchy delight of hash browns! So go ahead, gather your ingredients and whip up this amazing Hashbrown Egg Casserole today – your taste buds will thank you!

Storing and Reheating Tips

To reheat individual portions, you can place a slice in the microwave and heat in 30-second intervals until warmed through, or for a crispier texture, reheat in a toaster oven or a regular oven preheated to 325°F (160°C) until heated through, about 10-15 minutes. Freezing is also an option; wrap individual portions tightly in plastic wrap and then aluminum foil, and they can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts

This Hashbrown Egg Casserole offers a classic, comforting flavor that is both incredibly easy to make and wonderfully delicious. Give it a try for your next breakfast or brunch, and discover your new favorite go-to meal!

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Hashbrown Egg Casserole

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Resting Time 10

Total Time 1 10

Servings: 6 servings

Course: Breakfast, Brunch

Ingredients Equipment Method Notes

Ingredients

2 cups frozen shredded hash browns thawed and patted dry
1 pound breakfast sausage cooked and crumbled, or your favorite breakfast meat (bacon, ham)

1 medium onion finely diced
1 medium red bell pepper finely diced
1 cup shredded cheddar cheese plus more for topping
6 large eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh chives or parsley for garnish (optional)

Equipment

9×13-inch baking dish
Medium Bowl

Method

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray, ensuring all surfaces are coated to prevent sticking.
Spread the thawed and patted-dry shredded hash browns evenly across the bottom of the greased baking dish. Try to create a relatively even layer for consistent cooking.
2 cups frozen shredded hash browns

Sprinkle the crumbled cooked breakfast sausage (or your chosen meat) evenly over the hash brown layer. Next, scatter the finely diced onion and red bell pepper over the meat.
1 pound breakfast sausage, 1 medium onion, 1 medium red bell pepper
Distribute 1 cup of shredded cheddar cheese evenly over the sausage, onion, and pepper mixture. This cheese layer will help bind the ingredients and add a delicious melty component.
1 cup shredded cheddar cheese
In a medium bowl, whisk together the 6 large eggs, 1 cup of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined and slightly frothy. Make sure the salt and pepper are evenly distributed.
6 large eggs, 1 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper

Carefully and evenly pour the egg and milk mixture over the ingredients in the baking dish. Ensure the liquid seeps down through all the layers.
6 large eggs, 1 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Sprinkle the additional shredded cheddar cheese over the top of the casserole. This will create a beautiful golden-brown crust as it bakes.
1 cup shredded cheddar cheese
Place the baking dish in the preheated oven. Bake for 40-50 minutes, or until the casserole is set, the center is no longer jiggly, and the top is golden brown and bubbly. You can insert a knife into the center; it should come out clean.

Once baked, carefully remove the Hashbrown Egg Casserole from the oven. Let it rest for about 5-10 minutes before slicing and serving. This resting period allows the casserole to set further, making it easier to cut and serve. Garnish with fresh chives or parsley if desired.
1/4 cup chopped fresh chives or parsley

Notes

Leftover Hashbrown Egg Casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the casserole has cooled completely before transferring it to its storage container. To reheat individual portions, you can place a slice in the microwave and heat in 30-second intervals until warmed through, or for a crispier texture, reheat in a toaster oven or a regular oven preheated to 325°F (160°C) until heated through, about 10-15 minutes. Freezing is also an option; wrap individual portions tightly in plastic wrap and then aluminum foil, and they can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.