Hashbrown Egg Casserole

5 from 2 votes

This cheesy hashbrown egg casserole is easy to prepare and perfect for brunch and meal prep breakfasts! Customize with your favorite mix-ins.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast

Cuisine: American

Keyword: hashbrown breakfast casserole, hashbrown egg bake, hashbrown egg casserole

Servings: servings

Calories: 270kcal

Preheat your oven to 350 degrees F. Grease a 9x 13 baking dish with cooking spray.
Add the olive oil to a large skillet and heat over medium high heat. Add the diced pepper and onions to the skillet and cook, stirring occasionally, for 5 minutes. Add the ground sausage and cook for another 8 minutes or until the sausage is no longer pink and has browned.
Add the cooked sausage mixture, hashbrown potatoes, and 1 ½ cups of shredded cheddar cheese to the prepared baking dish. Mix everything together inside the dish then spread into an even layer.
Add the eggs, milk, salt, and pepper to a large bowl and whisk well. Pour the egg mixture into the casserole dish on top of the sausage mixture. Sprinkle the remaining cheese on top of the casserole.
Bake the casserole, uncovered, for 60 minutes. The eggs should be set in the center. Slice and enjoy!

Shred your own cheese: Ditch the pre-shredded cheese and shred your own to get the best melt and flavor.
Make the recipe vegetarian: Omit the ground pork and using 1 cup onion, 2 bell peppers and adding 2 cups of sliced mushrooms. Sauté the veggies and then continue with the recipe as written.
Make it ahead: Assemble the casserole in advance, cover it, and store it in the fridge overnight to bake in the morning.
Grease the dish well: Make sure you generously grease the baking dish for easy serving.
Know when it's done: Bake the casserole until the eggs are set. The bake time should take about 60 minutes, but keep an eye out as oven temperatures can vary. When the eggs don't jiggle in the middle, they are done.