Easy Egg Hashbrown Casserole
This post contains affiliate links. Read our disclosure policy.
This Egg Hashbrown Casserole recipe is the best breakfast for a crowd! Secretly healthy and simple to make for brunch!
This easy egg hashbrown casserole is made in under an hour and with only 11 ingredients. Packed with protein and veggies, it’s perfect for breakfast or brunch!
This is our go to recipe for Christmas morning or Easter brunch!
Why We Love Hashbrown Breakfast Casserole
- 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).
Ingredients
Substitutions
Olive Oil: You can substitute olive oil with avocado oil or melted butter.
Breakfast Sausage: We used pork breakfast sausage in this recipe but you can also swap it for chicken or turkey 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 pre-cooked breakfast sausage. Simply crumble it/chop it instead of browning it. Chicken, Pork and Turkey Sausage all work well here. 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, as would mushrooms and broccoli. 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. For thawing the hashbrowns, microwave until they’re no longer cold.
Cheddar Cheese: Feel free to omit cheese from this recipe to make it dairy free. You can also substitute other cheese. Sharp cheddar cheese is our favorite, but we think pepper jack cheese, monterey jack, and shredded mozzarella would all work well
How to make Hashbrown Breakfast Casserole
- Brown sausage. Then add in onions, garlic, and peppers. Sauté for an additional 5 minutes.
- In a large bowl whisk together eggs and dried spices. Add cooked sausage, veggies, thawed hash browns, and cheese. Pour into a 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 casserole is done? You will know it’s done once the center is completely set and it no longer looks soupy.
Egg Hash brown 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 hash browns. All of these items are heavy so the casserole should fall a bit after it has cooked.
Your hash brown casserole could be soggy if you’re using too much liquid or you didn’t thaw your hash browns. The hash browns should be completely thawed and not frozen when added to the casserole.
Storage
How long can you keep a breakfast casserole in the refrigerator? This breakfast casserole will keep in the fridge for up to 3 days.
Can you freeze this egg casserole? Yes, you can freeze this casserole, but we don’t recommend it. We find that frozen/reheated eggs can be a bit soggy but it will work!
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 or airtight container.
Can you make Egg Hash Brown Casserole ahead of time? 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.
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, Breakfast Potatoes, or Sweet Potato Breakfast Fries
- 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:
Egg Hashbrown Casserole
Ingredients
- ½ tablespoon olive oil
- 1 lb ground breakfast sausage – low salt
- 1 cup diced bell peppers
- 1 cup minced onions
- ½ tablespoon minced garlic
- 10 eggs
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon black pepper
- 2 ½ cups thawed shredded hash browns about ½ lb
- 1 cup shredded cheddar cheese optional- omit for dairy free
Instructions
- Preheat oven to 400 degrees F and prepare a greased 9×13 ceramic baking dish.
- In a large sauté pan, heat the olive oil over medium high heat. Brown the sausage for about 10 minutes, breaking apart with a spatula as it cooks.
- Add in the peppers, onions, and garlic to the pan. Sauté for an additional 5 minutes.
- While the sausage and veggies cook, whisk together the eggs and dried spices in a large bowl.
- Add the cooked sausage, veggies, thawed hash browns and cheddar cheese to the egg mixture.
- Pour into prepared greased 9×13 baking dish.
- Bake uncovered at 400 degrees F for 25-30 minutes or until the eggs are completely set in the center.
Really enjoyed this egg bake. I swapped the onions for broccoli and used red peppers, so it looked a little Christmasy. Great for brunch.
Love this recipe! It’s super easy to make and to customize! I like it with cottage cheese and spinach. This is a regular go to for my husband and I!
I’ve made this for Easter breakfast the last three years and it’s fantastic! I can’t have dairy and I find that most egg casseroles are lacking flavor without the cheese, so I was really glad to find your recipe. This year I added mushrooms and that was definitely a win!
Made this yesterday for Christmas morning and it was delicious! I skipped the peppers because sadly my kids don’t like them and subbed spinach instead. I also used pre cooked breakfast sausage since that’s what I had and the final product came out so good. Looked forward to leftovers this morning 🙂 also great for meal prep. Will definitely be making this one again!
Can this be frozen before baking?
No. If you want to freeze this, cook it, slice it then freeze it!
So good and filling! I added the “optional” cheese and don’t regret it one bit
I’ve made this several times and it’s really good. It does take awhile to prep and bake but there are always leftovers because there is only 2 of us. Having leftovers for several more meals is always a plus for me.
I meal prepped this for an upcoming surgery. It was easy to make and was delicious. I cut it you individual portions to freeze so I’d have it on hand as I recover. Thanks again for a great recipe.
If I’m using potatoes how many pounds would I use? And can I use ground beef instead of sausage?
I wouldn’t recommend using ground beef. I don’t think it will give it enough flavor. For the potatoes, you’d probably need about 2 large potatoes. Hope that helps.
This casserole is amazing! I make it in a Sunday so we can have a delicious, healthy breakfast on the go all week!
I made this casserole this morning and it was delicious as well as a huge hit with the family! The only change I made was the addition of about 5 fresh mushrooms. It was easy to cut nice clean squares and presented beautifully! Definitely on my “keeper” breakfast lineup!
So happy you enjoyed it 🙂
Took to a woman’s bible study breakfast. Brought home an empty dish. Easy to make and it was delicious!
So glad you liked it!
Delicious! I used Spinach instead of peppers because I had it on hand. Sliced up and put in some meal prep containers for a quick breakfast or lunch during the week. Thanks for the great recipe.
So glad you liked it, Terri! thanks for trying it!
Very good. Made per recipe and we all liked it. I used maple flavored sausage links and cut up after. Made on Sunday and then had breakfast for a few more days.
So glad you liked it, Jackie! That makes me so happy to hear!
Can this be made ahead of time and reheated?
We answered this in the blog post 🙂 “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”
Though this recipe sounds delicious, how can it be Whole 30 with cheese in it?
The recipe/substitutions says to omit the cheese if you are Whole30