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breakfast egg hashbrown casserole

Egg Hashbrown Breakfast Casserole

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 8 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 large mixing bowl
  • 1 Medium Skillet
  • 1 Whisk
  • 1 Spatula
  • 1 box grater if shredding cheese
  • 1 measuring cup
  • 4 Measuring spoons
  • 1 aluminum foil sheet
  • 1 nonstick spray can

Ingredients
  

  • 32 ounce frozen hash browns thawed and patted dry
  • 1 tablespoon unsalted butter melted
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 2 cup cooked breakfast sausage crumbled
  • 2 cup cheddar cheese shredded
  • 12 large eggs
  • 1 1/2 cup whole milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 2 tablespoon fresh chives chopped
  • Nonstick cooking spray for pan

Instructions
 

  • Preheat the oven to 375°F and spray the 9x13-inch baking dish with nonstick cooking spray.
  • Heat olive oil in a skillet over medium heat, then sauté the onion and bell pepper for 5 to 6 minutes until softened and lightly golden.
  • Stir in the crumbled cooked sausage to warm through for 1 to 2 minutes, then remove from heat.
  • In a large bowl whisk together eggs, milk, garlic powder, onion powder, salt, black pepper, and smoked paprika until smooth.
  • Toss the thawed, dried hash browns with the melted butter, then spread them evenly in the prepared baking dish.
  • Scatter the sautéed onion, bell pepper, and sausage mixture over the hash browns in an even layer.
  • Sprinkle 1 1/2 cups of the shredded cheddar evenly over the dish.
  • Pour the egg mixture slowly over the layers, tilting the dish slightly to distribute evenly.
  • Cover loosely with foil and bake for 30 minutes on the center rack.
  • Remove the foil, sprinkle the remaining 1/2 cup cheddar on top, and bake for 12 to 15 minutes more until the center is just set and the top is golden.
  • Let the casserole rest for 10 minutes before slicing and garnishing with chopped chives.

Notes

For the best texture, thoroughly thaw and pat dry the hash browns to prevent a watery casserole; if using fresh shredded potatoes, squeeze out excess moisture with a clean towel. You can substitute bacon or diced ham for the sausage, or use sautéed mushrooms and spinach for a vegetarian version. Make-ahead friendly: assemble the night before, cover, and refrigerate, then bake an extra 10 to 15 minutes from cold. Check doneness by gently jiggling the center—slight wobble is fine, but it shouldn’t be liquid. If you prefer crispier edges, pre-bake the buttered hash browns alone for 10 minutes. Use any melting cheese you like (Monterey Jack, pepper jack, or Swiss), and adjust seasoning to taste.
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