Our Hash Brown Egg Bake recipe is the perfect way to feed a crowd. We paired fresh veggies, savory sausage, and cheeses all together in a protein rich egg casserole to keep the crew full and fueled.
The Best Egg Bake With Hashbrowns
We put all the classics in this egg bake, hash browns being one of our favorites. They’re savory, tender, and add just the right amount of heartiness to keep you going throughout your day. Save time and meal prep this one the night before to make breakfast a breeze.
Looking for more hearty breakfast recipes?
Then you’ve got to try our blackstone breakfast burritos or our ultimate french toast bake.
What You Will Need
- extra virgin olive oil – Just a bit to soften up the veggies.
- yellow onion & garlic – Two classic warming veggies.
- breakfast sausage – We love a good sausage to add a depth of flavor.
- large eggs – The base of any good egg bake.
- plain Greek yogurt – Adds extra protein and a creamy texture.
- milk – regular and plant-based both work!
- kosher salt & ground black pepper – Don’t forget about these kitchen staples.
- red bell pepper & fresh spinach leaves – A few veggies to add color and nutrients in each bite.
- sharp cheddar cheese – Compliments all of the other savory cheeses.
- shredded hash browns – You can find these in the frozen section at your local grocery store.
- optional garnish: chopped green onions and/or sriracha
How To Make Hash Brown Egg Bake Casserole
While your oven preheats to 375 degrees F, prep and measure your ingredients. Then bring a skillet up to medium-high heat and add the olive oil, making sure it covers the whole pan. Then add in the garlic and onion and let them cook until softened. Finally, add in the breakfast sausage and cook until it’s no longer pink. Transfer the meat mixture to a bowl to be used later.
In a large mixing bowl, combine the eggs, milk, yogurt, salt, and pepper. Grab your favorite whisk and give it a good whisking so that all the ingredients combine.
Then add in the bell pepper, spinach, 1 1/2 cups of the shredded cheese, hash browns, and cooked sausage to the bowl and stir to combine. Spray a 9×13 casserole dish with cooking spray and pour in the egg mixture.
Make Ahead
If you’re making this dish for the next morning, simply cover the casserole dish with tin foil or plastic wrap and set it in the refrigerator overnight. Take it out the next morning, sprinkle with some more cheese, and follow the steps as listed below.
Top with the extra cheese and place the whole thing in your preheated oven and let bake for 55-60 minutes. You’ll know that it’s done when the top is a nice golden brown color.
Let the egg and hash brown bake cook for 10-15 minutes and then divide pieces among plates.
What To Serve With Hash Brown Egg Bake
This egg bake is packed with so much flavor, so it really doesn’t need a lot of extras. But if you like some spice, drizzle on some sriracha sauce and a finishing touch of of sliced green onions. And if you’re making a whole breakfast spread, be sure to put some beverages on the menu like our creamy maple oat milk latte or a simple orange smoothie.
Recipe FAQs and Tips
- Vegetarian: This recipe is so versatile, so simply remove the breakfast sausage to make this vegetarian friendly.
- Dairy-Free: Use a dairy-free milk and yogurt and either omit the cheese or use a dairy-free cheddar option.
- Make ahead: Meal prep this one in advance! Simply follow steps 2 and 3, cover, refrigerate, and bake the next morning.
- storage: Store leftovers in an airtight container in the refrigerator for 4-5 days.
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Other Breakfast Recipes You Might Like
Hash Brown Egg Bake
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Oven + Stove Top
- Cuisine: American
Description
Our delicious Hash Brown Egg Bake recipe is perfect for feeding a crowd at your next brunch, family gathering, or holiday morning!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 yellow onion, diced
- 1 teaspoon garlic, minced
- 1 pound breakfast sausage
- 16 large eggs
- 1/2 cup (5oz) plain Greek yogurt
- 1/2 cup milk (regular or plant-based)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 red bell pepper, diced
- 2 cups fresh spinach leaves, roughly chopped
- 2 cups sharp cheddar cheese, freshly grated (more, if desired)
- 20 oz shredded hash browns
- optional garnish: chopped green onions and/or sriracha
Instructions
- Prep: Preheat oven to 375 degrees F. Spray a 9×13 baking dish with non-stick cooking spray.
- Brown Sausage: Bring a large cast iron skillet to medium-high heat, add oil; swirl to coat. Add onion and garlic, sauté until softened. Add breakfast sausage, break apart, and cook until fully browned. Transfer the cooked sausage to a paper-towel lined plate or bowl and set aside.
- Egg Mixture: Crack the eggs in a large bowl. Add milk, yogurt, salt and pepper. Whisk to fully combine. Add bell pepper, spinach, 1 1/2 cups of the shredded cheese, hash browns, and cooked sausage to the bowl. Give it all a big stir to combine.
- Bake: Pour egg mixture into the prepared baking dish. Cover the top of the egg bake mixture with the remaining 1/2 cup of cheese (more, if desired). Place in the preheated oven, uncovered, for 55-60 minutes or until golden brown and cooked through.
- Cool & Serve: Let cool at room temperature 5-10 minutes, cut, and enjoy with green onions, a drizzle of sriracha, or by itself!
Notes
- Dairy Free: simply use a dairy free yogurt, almond milk, and omit the cheese or use a dairy free alternative.
- Variations: feel free to swap out the meat and veggies for anything you have on hand, like cooked bacon, mushrooms, etc.
- Storage: leftover egg bake can be kept in an airtight container in the fridge for 4-5 days.
- Prep Ahead of Time: option to prep this egg bake recipe the night before, cover in aluminum foil or plastic wrap, store in the fridge, and pop in the oven the next day.
Nutrition
- Serving Size: 6 oz
- Calories: 357
- Sugar: 2.2 g
- Sodium: 621.4 mg
- Fat: 23.5 g
- Carbohydrates: 12.2 g
- Protein: 23.6 g
- Cholesterol: 308.6 mg
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