An easy Egg Hash Brown Casserole recipe that is so simple to make. This breakfast casserole with hash browns is great for a crowd or brunch!
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We love a recipe that you can make once and eat for multiple meals (doesn’t everyone?) and this casserole is perfect for your next meal prep day!
It’s made in under an hour and with only 11 ingredients and is packed with protein to keep you feeling full. Perfect for breakfast or brunch!
We can’t wait for you to try this delicious egg hash brown breakfast casserole and if you want other healthy breakfast recipes, try our Whole30 Potato Crust Quiche or Southwest Breakfast Burrito.
Why we love this Breakfast Hashbrown Casserole
This is such an easy and delicious meal and we love it for so many reasons:
- Protein Packed/Veggies Loaded – This egg casserole is high in protein (28g per serving!) and has veggies, and hash browns that will help keep you full.
- Meal Prep Friendly – Make this egg bake on Sunday (or whenever!) and enjoy it the next few days! It would be perfect to slice and put it in containers so it’s pre-portioned + ready to eat.
- Perfect for brunch – This recipe is perfect for your next brunch because it is large enough for a crowd and can be customized to your guests’ liking (see green box below for substitutions).
Hash Brown Breakfast Casserole Ingredients
To make this breakfast casserole with hash browns you will need:
- olive oil
- breakfast sausage
- garlic
- onions, bell peppers
- eggs
- dried parsley, dried basil, pepper
- frozen hash browns
- cheddar cheese (optional)
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
How to make Hash Brown Egg Casserole
- Brown sausage in olive oil. Then add in onions, garlic, and peppers and saute for an additional 5 minutes.
- Whisk together eggs and dried spices. In a bowl, mix together egg mixture, cooked sausage & veggies, thawed hash browns, and cheese, and pour into greased baking dish.
- Bake at 400° for 25-30 minutes or until the eggs are completely set in the center.
How do I know if my shredded hash brown egg casserole is done? You will know it’s done once the center is completely set.
Hashbrown Casserole Breakfast Substitutions
Olive Oil: You can substitute olive oil with avocado oil or melted butter.
Breakfast Sausage: Breakfast sausage can be replaced with crumbled bacon or even cooked ham. Most breakfast sausages are high calorie/fat/salt so be aware. You can also use cooked breakfast sausage. Simply crumble it/chop it instead of browning it. If you are wanting to use bacon, try our Bacon Breakfast Casserole.
Veggies: Feel free to add more veggies. Spinach or other greens would be great in this casserole. You could also try our Veggie Egg Casserole!
Eggs: You can add in egg whites if you’d like a higher protein/lower fat option.
Spices: You can add more spices if you’d like or substitute in fresh herbs. For fresh herbs use double the amount compared to dried herbs.
Can I use fresh potatoes instead of frozen hash browns? Yes, you can use fresh potatoes instead of hash browns. Make sure to squeeze out all of the liquid from them. If you don’t prefer hashbrowns, try our Sausage Egg Casserole.
Cheddar Cheese: Feel free to omit cheese from this recipe to make it dairy free. You can also substitute other cheese. We think pepper jack, monterey jack, and shredded mozzarella would all work well.
Hashbrown Breakfast Casserole FAQ
Egg Hashbrown Casserole is supposed to fall and deflate some after coming out of the oven. It’s loaded with dense items like cooked sausage, veggies, and hashbrowns. All of these items are heavy so the casserole should fall a bit after it has cooked.
Yes! You can make Egg Hash Brown Breakfast Casserole ahead of time. It’s best when eaten hot out of the oven, but it can be baked and then cooled/reheated. We don’t recommend mixing this together and leaving it in the refrigerator raw. The potatoes will soak up the eggs.
You can’t leave an egg bake out overnight. Egg bakes must be refrigerated overnight or they can easily go bad and become a food safety issue.
Your hashbrown casserole could be soggy if you’re using too much liquid or you didn’t thaw your hashbrowns. The hashbrowns should be completely thawed and not frozen when added to the casserole.
Yes, you need to cook hashbrown casserole before freezing.
No, you don’t need to cover an egg bake when baking. Unless a recipe states to cover it, most egg bakes can be baked uncovered.
To thaw frozen hashbrowns for casserole simply microwave until they’re no longer cold.
How to store Breakfast Casserole with Hash Browns
How long can you keep a breakfast casserole in the refrigerator? This breakfast casserole will keep in the fridge for up to 3 days. Anything after that is questionable and a potential food safety issue.
Can you freeze Shredded Hashbrown and Egg Casserole? Yes, you can freeze Shredded Hashbrown & Egg Casserole, but we don’t recommend it. We find that frozen/reheated eggs can be a bit soggy but it will work!
Do you freeze an Egg Hashbrown Breakfast Casserole before or after baking? If you are going to freeze this breakfast casserole, cook it completely, allow it to cool, and then freeze it wrapped in freezer paper in a freezer safe Ziploc bag.
How to serve Hash Brown Egg Casserole
This egg hash brown breakfast casserole is a complete meal in itself! Here are some of my favorite sides with this casserole:
- Oven Roasted Potatoes
- Bacon- learn How to Cook Crispy Bacon for a perfect side dish
- Spinach Strawberry Salad
Other healthy breakfast recipes:
We love Healthy Brunch Recipes and Healthy Egg Recipes! Here are some other healthy breakfast recipes we love:
Hash Brown Egg Casserole
Ingredients
- 1/2 tablespoon olive oil
- 1 lb breakfast sausage – low salt
- ½ tablespoon garlic minced
- 1 cup onions minced (1 medium onion)
- 1 cup bell peppers cut in small pieces
- 10 eggs
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ¼ teaspoon pepper
- 2.5 cups frozen shredded hash browns thawed (about ½ lb)
- 1 cup cheddar cheese optional- omit for dairy free
Instructions
- Preheat oven to 400 degrees
- In a pan, heat olive oil. Brown your sausage until cooked through, about 10 minutes.
- Add in onions, garlic, and peppers. Saute for an additional 5 minutes.
- While sausage/veggies cook, whisk together eggs and dried spices.
- In a large bowl mix together egg/spice mixture, cooked sausage & veggies, thawed hash browns and cheddar cheese.
- Pour into a greased 9×13 glass or ceramic baking dish.
- Bake at 400 degrees for 25-30 minutes or until the eggs are completely set in the center.
Marsha says
Made this for my family on Christmas morning and it was a huge hit. Great recipe with ingredients I had on hand and super easy to put together.
The Clean Eating Couple says
So glad you all enjoyed it!
Berni says
This probably tastes AMAZING right out of the oven, but I used this for my breakfast meal prep so I had a warm breakfast for the whole week. My husband took my 6th piece when this came out out of the oven and he really enjoyed it….maybe when I make it again this weekend, I won’t share 🙂
Berni says
I posted too soon – sorry.!! This was really really good warmed up still and lasted beyond the 3 days called out in the recipe – but I’m a risk taker . Sometimes eggs don’t do well but this worked and I’ll be making again
The Clean Eating Couple says
So glad you liked it!
Cheryl says
This was such a fantastic recipe! Doing the January whole 30 and will be traveling this week so this is the most perfect meal prep breakfast! Are used grated potatoes instead of frozen hashbrowns since I cannot find any that were whole 30 compliant. Also I did onion and garlic powder instead of basil and parsley simply because I did not have it. Turned out flavorful and robust!
Next time I will do with cheese when I’m not on w30 because I am sure that is the icing on the cake!!!
The Clean Eating Couple says
So glad you liked it, Cheryl! Thank you!!
Danielle K. says
We just made this for an easy dinner tonight and it was great! I only had 12oz sausage, but that was still enough. Other than that followed the recipe as written. My husband loved it so I’ll be putting it in a regular make ahead breakfast rotation for him to grab on his way to work.
Priscilla says
I made this for a few friends we had over this weekend & it was a hit! Everyone had seconds, and a couple— even thirds. I did half cup of red and green bell pepper each and also added spinach. Sooo tasty and filling. I had the last bit of leftovers this morning for breakfast and it was still JUST as good after reheating in the microwave. I am adding this to my recipe cards and it is going to be my “go to” when we have company over for brunch. Oh! I also added the green pepper Cholula sauce on top of my slice for an extra kick and it pairs deliciously. Thank you for this recipe!
The Clean Eating Couple says
So happy you all enjoyed it!
Wendy says
Is there a reason you don’t use salt?
The Clean Eating Couple says
Yes, because cheese and breakfast meats like breakfast sausage and bacon are high in sodium. frozen Hashbrowns also often have added salt. feel free to add it if you want but it doesn’t really need it
Leanna says
I made this recipe last week and it was delicious! Super easy, minimal ingredients and full of flavor. Highly recommend if you are looking for an easy, balanced breakfast or something to make for a group of guests in the morning. It was so quick to whip up!
The Clean Eating Couple says
I’m so glad you liked it, Leanna!
Niki says
Another winner! Love your real-life approach to every recipe you share. Currently unfollowing every other food blogger. 💕
amber says
Loved how easy this recipe was. It all came together just like the recipe said it would! So good!
Olivia a says
no milk?
The Clean Eating Couple says
There’s no milk in this recipe.
Brittany Goldberg says
This was so easy and quick to make! We loved it and are so happy to have leftovers for the next day or two!
Shana Black says
I would really like to make this and freeze it to eat later. Can you provide tips for the best way to maks it successful?
The Clean Eating Couple says
All of our posts have instructions on how to make/freeze the food. Here’s what we’ve written:
Can you freeze Shredded Hashbrown and Egg Casserole? Yes, you can freeze Shredded Hashbrown & Egg Casserole, but we don’t recommend it. We find that frozen/reheated eggs can be a bit soggy but it will work!
Do you freeze an Egg Hashbrown Breakfast Casserole before or after baking? If you are going to freeze this breakfast casserole, cook it completely, allow it to cool, and then freeze it.
Liz kane says
Made this morning for breakfast. I am not an egg person but this was super easy and tasty! I like a bit more well done so I cooked 35min. I also like more spice so next time I’ll use a seasoned breakfast sausage or add more seasoning like red pepper flakes.
ElizabethTaylor says
This was such an easy and delicious breakfast for a crowd! It was so easy to make the night before and then just heat up the next morning.
Maggie says
I made this using my own chicken breakfast sausage made in the food processor with Penzey’s breakfast sausage seasoning for a super low point breakfast. Thanks for sharing this!!!
Sandy says
Best recipe for this dish I have ever made. Made it for some dear freinds of ours and they loved it. So easy and tasted so good! Thank you
Jen says
Have you ever made this in a muffin tin?
The Clean Eating Couple says
No I havent, sorry! It’s very easy to make in a big dish and just slice into individual portions.
Melissa says
I made this for a brunch today and everyone loved it!! I can’t have cheese so I left it out, and I used a combination of red and orange bell peppers. I also didn’t have frozen hashbrowns so I shredded some yukon gold potatoes in my food professor and partially fried them before mixing in. Absolutely delicious!
Crystal Burns says
Love this breakfast casserole. Makes good leftovers as well.
Missy Bailey says
If I cut this in half, will it be just as good?
The Clean Eating Couple says
I don’t see why not! It might need a little less time to cook!
Jerry Bouyear says
Well there is a first and last time for everything. Verry watery after baking I managed to eat it but it was like soup with a crust.
The Clean Eating Couple says
Something clearly went wrong. Did you thaw the hashbrowns? If not, that’s probably what went wrong here.
Lisa Emfinger says
I made this last week for the first time & it was fantastic! I divided the portions, refrigerated it & ate it all week after heating in the microwave 👍