Easy Egg Hashbrown Casserole
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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.
I haven’t made the egg hash brown recipe yet but it sounds yummy. Can this be made and frozen?
There’s a storage section in the blog post that covers this – 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!
Loved it. So simple to make. I plan to make it again for Sunday school brunch this weekend.
Had anyone substituted egg whites for all or some of the eggs?
I haven’t used all whites, but it turns out well substituting some of the eggs for egg whites. Let me know if you end up substituting all of them!
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 👍
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.
Something clearly went wrong. Did you thaw the hashbrowns? If not, that’s probably what went wrong here.
If I cut this in half, will it be just as good?
I don’t see why not! It might need a little less time to cook!
Love this breakfast casserole. Makes good leftovers as well.
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!
Have you ever made this in a muffin tin?
No I havent, sorry! It’s very easy to make in a big dish and just slice into individual portions.
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
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!!!
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.
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.
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?
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.
This was so easy and quick to make! We loved it and are so happy to have leftovers for the next day or two!
no milk?
There’s no milk in this recipe.
Loved how easy this recipe was. It all came together just like the recipe said it would! So good!
Another winner! Love your real-life approach to every recipe you share. Currently unfollowing every other food blogger. 💕
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!
I’m so glad you liked it, Leanna!
Is there a reason you don’t use salt?
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
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!
So happy you all enjoyed it!
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.
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!!!
So glad you liked it, Cheryl! Thank you!!
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 🙂
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
So glad you liked it!
I would like to leave out the sausage.
You can leave out the sausage!
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.
So glad you all enjoyed it!