Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 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.
