Hash Brown Egg Bake
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 9x13 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
Calories: 342kcal | Carbohydrates: 11g | Protein: 20g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 266mg | Sodium: 759mg | Potassium: 408mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1331IU | Vitamin C: 19mg | Calcium: 203mg | Iron: 2mg
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