Hash Brown Egg Casserole
A hearty and versatile casserole made with eggs, hash browns, cheese, and your choice of sausage or bacon, perfect for any meal of the day.
Ingredients
Main Ingredients
- 6 large large eggs
- 1 cup whole milk (or 2% milk)
- 2 cups shredded cheddar cheese Don’t be shy with the cheese!
- 30 oz frozen shredded hash browns, thawed
- 1 pound breakfast sausage or bacon, cooked and crumbled
- 1 small onion, finely diced
- 1 piece bell pepper (any color), diced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley Optional, for garnish
- as needed Butter or cooking spray For greasing the baking dish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your favorite baking dish.
- Grease the dish with butter or cooking spray.
Layering Ingredients
- Spread the thawed hash browns evenly on the bottom of the dish.
- Layer the crumbled sausage or bacon on top of the hash browns.
- Sprinkle the finely diced onions and bell peppers over the meat.
- Top it off with a generous handful of shredded cheddar cheese.
Egg Mixture
- In a bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until well combined.
- Pour the egg mixture over the layered ingredients in the dish.
Baking
- Cover the dish with aluminum foil and bake for about 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes until golden and bubbly.
Serving
- Let the casserole cool for a few minutes before serving.
- Garnish with a sprinkle of parsley if desired.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. This casserole also freezes well; wrap tightly to prevent freezer burn.