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Easy Hash Brown Egg Casserole Recipe

A square slice of savory hash brown egg casserole topped with bubbly, browned cheddar cheese, served on a white plate.
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Make this simple, cheesy breakfast casserole with potatoes for your next brunch or holiday morning gathering. It is a make ahead brunch casserole that feeds a crowd.

Ingredients

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  • 1 (30 ounce) bag frozen shredded hash browns, thawed
  • 1 pound breakfast sausage, cooked and crumbled
  • 1 cup chopped onion
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 12 large eggs
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. Spread the thawed hash browns evenly in the bottom of the prepared baking dish.
  3. Sprinkle the cooked sausage, chopped onion, cheddar cheese, and Monterey Jack cheese over the hash browns.
  4. In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
  5. Pour the egg mixture evenly over the hash brown and cheese layers in the baking dish.
  6. Bake for 45 to 55 minutes, or until the eggs are set and the top is lightly golden brown.
  7. Let the casserole rest for 5 minutes before slicing and serving.

Notes

  • For a make ahead option, assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the baking time if baking directly from the refrigerator.
  • You can substitute bacon or ham for the sausage.
  • For a creamier texture, add 1/2 cup of sour cream to the egg mixture.

Nutrition

Find it online: https://hearthbite.com/hash-brown-egg-casserole-recipe/