Description
Our delicious Hash Brown Egg Bake recipe is perfect for feeding a crowd at your next brunch, family gathering, or holiday morning!
Ingredients
Scale
- 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