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Hash Brown Egg Casserole

A cheesy, comforting dish made with fluffy eggs, crispy hash browns, and optional breakfast meats, perfect for breakfast or brunch gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs
  • 1 cup whole milk (or 2% milk)
  • 2 cups shredded cheddar cheese (or a cheddar-Monterey Jack blend)
  • 1 30-ounce bag frozen shredded hash browns, thawed
  • 1 pound breakfast sausage or bacon, cooked and crumbled
  • 1 small onion, finely diced
  • 1 bell pepper (any color), diced
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley (optional, for garnish)
  • Butter or cooking spray (for greasing the baking dish)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease your baking dish with butter or cooking spray for easy release.
  3. Layer the hash browns at the bottom, and add the cooked sausage or bacon, onion, bell pepper, garlic powder, salt, and pepper. Mix to combine.
  4. In a separate bowl, whisk together the eggs and milk, and season with extra salt and pepper if desired.
  5. Pour the egg mixture over the layered ingredients in the dish.
  6. Top with shredded cheese and bake for about 45 minutes, or until golden and bubbly.

Notes

Let the casserole sit after baking to help it set up nicely. For crispy edges, using a cast-iron skillet is recommended. This dish keeps well in the fridge for 3 to 4 days and can be frozen for up to 3 months.