Ah, the Hash Brown Egg Casserole! If you’re looking for a dish that’s a total crowd-pleaser and the perfect way to start your morning (or brunch), then let me tell you, this is the one. I remember the first time I made this for a gathering with friends. I was new to entertaining and worried that I’d burn breakfast or leave an ingredient out, leaving everyone with a sad meal. But this casserole? It turned out to be the hero of the meal! Picture this: golden hash browns, savory sausage, fresh veggies, and gooey melted cheese—all baked to perfection. After that day, I became known as the brunch queen in my circle!
What’s truly wonderful about this dish is its versatility. You can whip it up in advance, and it’s super easy to customize based on what’s in your fridge. Not in the mood for sausage? Toss in some spinach! Want to switch up the cheese? Go for pepper jack for a spicy twist! It’s like building your own breakfast masterpiece, and trust me, nothing makes you feel more accomplished than hearing the “Mmmms” and “Yummms” coming from the table. So, let’s get cooking!
What’s in Hash Brown Egg Casserole?
- Frozen hash browns: I like to use a 30 oz bag of thawed hash browns because they give that perfect crispy base without the fuss of peeling and grating potatoes. Got leftovers? They work wonders too!
- Breakfast sausage: A whole pound of cooked and crumbled sausage gives this casserole a hearty flavor that pairs beautifully with the eggs and cheese. I usually opt for a mild sausage, but feel free to spice things up!
- Bell peppers: I love adding a cup of diced bell peppers for a splash of color and crunch. Any color works—red, yellow, or green—choose your favorite or what you have on hand!
- Onion: About half a cup of diced onion can really elevate the flavor profile. I prefer yellow onions for their balance of sweetness and slight sharpness.
- Cheddar cheese: You can’t have a casserole without cheese! I use two cups of shredded cheddar (divided), which pulls everything together in gooey, cheesy goodness.
- Eggs: The backbone of our casserole! Eight large eggs create the fluffy texture we crave in breakfast and bind all those delicious ingredients together.
- Milk: Two cups of milk keep the casserole moist and creamy. I usually go with whole milk, but you can substitute it with low-fat or non-dairy alternatives.
- Garlic powder and onion powder: These spices add a subtle depth of flavor. I can’t get enough garlic in my life, so I always make sure to include the full teaspoon.
- Salt and pepper: Classic seasonings that enhance all the flavors in our casserole. A pinch never hurt anyone!
- Fresh parsley: Not necessary, but oh-so-pretty! A sprinkle of parsley adds a touch of freshness and color when serving.
Is Hash Brown Egg Casserole Good for You?
Let’s be real—this casserole is definitely more of a hearty indulgence than a superfood. However, it does contain some positives! The eggs are a fantastic source of protein, keeping you feeling fuller longer. Plus, they give you a nice dose of vitamins and minerals. The hash browns provide carbs to give you energy for the day, which is essential for anyone who has errands to run or kids to chase after. However, if you’re looking to lighten it up, consider using a leaner sausage or even swapping for turkey sausage, and reducing the amount of cheese.
On the flip side, if you’re watching your sodium or fat intake, you may want to keep an eye on the cheese and sausage you use, or balance out your meal with a side of fresh fruit! With all that said, it’s the perfect brunch dish enjoyed occasionally—and what’s brunch without a little indulgence?
Ingredients List
- 1 bag (30 oz) frozen hash browns, thawed
- 1 lb breakfast sausage, cooked and crumbled
- 1 cup bell peppers, diced (any color)
- 1/2 cup onion, diced
- 2 cups cheddar cheese, shredded (divided)
- 8 large eggs
- 2 cups milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
How to Make Hash Brown Egg Casserole?
- First, preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the thawed hash browns, cooked sausage, diced bell peppers, diced onion, and 1 cup of shredded cheddar cheese. Mix until everything is well combined and set aside.
- Spread this lovely mixture evenly into a greased 9×13 inch baking dish—it’s going to be the foundation of our casserole!
- In another bowl, whisk together the eggs, milk, garlic powder, onion powder, and a sprinkle of salt and pepper until everything is nicely mixed.
- Time to pour! Carefully pour the egg mixture evenly over the hash brown mixture in the baking dish.
- Then, top it all off with the remaining 1 cup of cheddar cheese. Because, why not?
- Now, pop it in the preheated oven and bake for 45-55 minutes or until the eggs are set and the top is golden and bubbly. Your kitchen will smell divine!
- Once it’s done baking, allow it to cool for a few minutes before slicing into squares. You can garnish with some fresh parsley on top for that restaurant-style flair.
Brilliant Ideas for Your Casserole
- Want to prepare ahead? You can assemble the casserole the night before, cover it, and refrigerate! Just add a few extra minutes to the baking time.
- Feel free to customize this casserole! Swap in your favorite vegetables like spinach, zucchini, or even mushrooms, or switch the cheese to your liking—feta and mozzarella are great alternatives.
- Serve it alongside a fresh fruit salad or yogurt for a balanced breakfast. Your guests will rave about it!
I hope you give this Hash Brown Egg Casserole a try—it’s a dish that brings everyone together and sets the tone for a delightful day ahead. When you make it, I’d love to hear about your customizations or see pictures of your creation. Let’s spread the brunch love!
