Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A slice a hash brown egg bake on a plate.

Hash Brown Egg Bake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Erin Jensen
  • 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

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

  1. Prep: Preheat oven to 375 degrees F. Spray a 9×13 baking dish with non-stick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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