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Easy Hash Brown Egg Casserole

A close-up of a golden-brown hash brown egg casserole baked in a glass dish, with a bite taken out.
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A simple and cheesy hash brown egg casserole perfect for breakfast or brunch gatherings. This make-ahead dish is easy to prepare and reheat.

Ingredients

Scale
  • 1 package (30-32 ounces) frozen shredded hash browns, thawed
  • 1 pound breakfast sausage, cooked and crumbled
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 large eggs
  • 2 cups milk
  • 2 cups shredded cheddar cheese

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the thawed hash browns, cooked sausage, chopped onion, chopped green bell pepper, salt, and pepper. Mix well.
  3. In a separate bowl, whisk together the eggs and milk until well combined.
  4. Pour the egg mixture over the hash brown mixture and stir gently to combine.
  5. Pour the entire mixture into a greased 9×13 inch baking dish.
  6. Sprinkle the shredded cheddar cheese evenly over the top.
  7. Bake for 45-55 minutes, or until the casserole is set and the cheese is melted and lightly golden.
  8. Let the casserole stand for 5-10 minutes before serving.

Notes

  • For a make-ahead option, assemble the casserole the night before, cover, and refrigerate. Bake as directed, adding a few extra minutes to the cooking time if needed.
  • To reheat leftovers, cover the dish with foil and warm in a 300°F (150°C) oven until heated through.
  • You can substitute other cooked meats like bacon or ham for the sausage.
  • Add other vegetables like mushrooms or jalapeños for extra flavor.

Nutrition

Find it online: https://mdlatdmm.com/hash-brown-egg-casserole-make-ahead/