Hash Brown Egg Casserole
This hearty Hash Brown Egg Casserole combines crispy hash browns, fluffy eggs, savory sausage or bacon, and melty cheese for the ultimate comforting breakfast or brunch. Perfect for feeding a crowd, making ahead, or enjoying cozy weekends at home.
Equipment
- 9x13-inch baking dish
Ingredients
Ingredients
- 6 large eggs eggs
- 1 cup whole milk (or 2% milk)
- 2 cups shredded cheddar cheese (divided)
- 1 30-ounce bag frozen shredded hash browns (thawed)
- 1 pound breakfast sausage or bacon (cooked and crumbled)
- 1 small onion (finely diced)
- 1 bell pepper (any color, diced) bell pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
- Butter or cooking spray (for greasing)
Instructions
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray.
- Cook breakfast sausage or bacon in a skillet over medium heat until browned. Drain excess grease and set aside to cool.
- Spread thawed hash browns evenly across the bottom of the prepared baking dish in an even layer.
- Layer the cooked sausage, diced onion, and bell pepper over the hash browns. Sprinkle 1.5 cups of shredded cheddar cheese over the top.
- In a large bowl, whisk together eggs, milk, garlic powder, salt, and black pepper until well combined and slightly frothy.
- Pour the egg mixture slowly and evenly over all ingredients in the baking dish. Gently shake the dish to help the mixture settle.
- Top with the remaining 1/2 cup of cheese. Cover the dish with aluminum foil.
- Bake covered for 30 minutes. Remove foil and bake for an additional 15 to 20 minutes until eggs are fully set and cheese is melted and golden.
- Let the casserole cool for 5 to 10 minutes before slicing. Garnish with chopped parsley and serve warm.