Easy Egg Hashbrowns Bake

This Easy Egg Hashbrown Casserole is a lifesaver for busy mornings when you want a filling and tasty breakfast without the hassle. With crispy hashbrowns, fluffy eggs, savory sausage, and gooey cheddar cheese baked into one, it keeps you full and energized. It started as a weekend brunch idea in my kitchen but quickly became a regular in my meal prep because it reheats wonderfully and keeps everyone happy.

Why You’ll Love This Hashbrown Casserole

Make-ahead friendly so you can prep it the night before and bake it fresh in the morning, perfect for busy families or holiday brunches. Simple ingredients that are either pantry staples or easy to find, meaning no special trips are required. It feeds a crowd easily, making it a great choice for family gatherings or casual get-togethers. The recipe is customizable so you can swap in your preferred meat or cheese and add veggies if you want. Minimal prep work is needed just brown the sausage, mix, and bake. I learned the hard way not to skip browning the sausage and onions thoroughly because that adds so much flavor to the whole casserole.

Ingredients

• Hash browns: Two pounds thawed frozen hash browns provide a crispy and tender base; shredded hash browns are recommended for even cooking.
• Pork sausage: One pound fresh pork sausage adds savory and juicy flavor; choose sausage with good seasoning.
• Onion: One small, diced onion brings sweetness and depth; pick firm onions without soft spots.
• Eggs: Five large eggs at room temperature bind everything together and create a fluffy texture.
• Milk: Half a cup of milk lightens the egg mixture and adds creaminess.
• Onion powder: Half a teaspoon for subtle aromatic flavor.
• Garlic powder: One eighth teaspoon for a gentle background warmth.
• Salt and freshly ground black pepper: To taste to enhance all the flavors.
• Sharp cheddar cheese: Twelve ounces shredded sharp cheddar cheese melts beautifully on top for richness and a golden finish; block cheese shredded yourself is best for melting and flavor.

Step-by-Step Instructions

Gather and Prepare Ingredients:

Begin by collecting all ingredients. Thaw hash browns if frozen and dice the onion finely. Have the sausage ready to cook. Crack eggs into a bowl so they come to room temperature for easier mixing.

Preheat Oven and Prepare Hash Browns:

Set your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease an 8-inch square baking dish well to prevent sticking. Spread the thawed hash browns in an even layer in the pan. This creates the crispy and satisfying base of your casserole.

Cook Sausage and Onion:

Heat a skillet over medium heat and cook the pork sausage along with the diced onions. Stir frequently to crumble the sausage as it browns. Continue until sausage is fully cooked and browned and onions are tender, which usually takes about 10 minutes. Drain any excess fat from the pan carefully to avoid greasiness in the casserole.

Prepare Egg Mixture:

In a large bowl, whisk together the eggs, milk, onion powder, garlic powder, salt, and freshly ground black pepper until everything is combined well. This mixture will hold your casserole ingredients together and add flavor.

Assemble the Casserole:

Pour the egg mixture over the hash browns in the baking pan. Sprinkle half of the shredded cheddar cheese evenly on top. Spread the cooked sausage and onion mixture over the cheese layer. Finally, sprinkle the remaining cheese on top. Cover with foil tightly to keep moisture in.

Bake and Finish:

Place the casserole in the oven and bake for one hour covered. Remove the foil carefully and return the dish to the oven for another 10 to 15 minutes or until the cheese on top is golden and bubbly. Let it cool for a few minutes before serving so it sets perfectly.

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Storage Tips

Store cooled leftovers in an airtight container in the fridge for up to four days. You can assemble the casserole the night before and bake fresh the next day, just add a few extra minutes to baking time. For longer storage, wrap well in foil and freeze for up to three months. Thaw overnight in the fridge before baking as usual.

Ingredient Substitutions

Try turkey sausage or diced ham if you prefer a leaner or different meat option. Any melting cheese works well so swap cheddar for Colby Jack, Monterey Jack, or a Mexican blend. For a lighter version use egg whites instead of whole eggs and opt for low-fat milk but expect it to be slightly less rich. Frozen diced potatoes work just as well as shredded; either will give the casserole great texture.

Serving Suggestions

Serve this casserole with some fresh fruit or a green salad for a balanced breakfast. It also pairs wonderfully with fresh salsa or a dollop of sour cream for extra flavor. Leftovers make a great packed lunch when portioned individually.

Pro Tips

Brown sausage and onions thoroughly for full flavor depth. Use room temperature eggs for easier mixing and better texture. Don’t skip the resting time after baking; it helps the casserole set and makes serving cleaner.

Common Recipe Questions

→ What type of potatoes work best in this dish?

Shredded or diced frozen hash browns both work well and provide a crispy texture after baking.

→ Can I substitute the pork sausage?

Yes, turkey sausage or diced ham are great alternatives and maintain the savory flavor balance.

→ How do I know when the bake is fully cooked?

The edges should be golden brown and firm, and a knife inserted in the center should come out clean without wet egg mixture.

→ What cheese types can I use besides cheddar?

Melting cheeses like Colby Jack, Monterey Jack, or Mexican cheese blends make tasty substitutes with creamy results.

→ Is it possible to prepare this ahead of time?

Absolutely! Assemble the bake the night before, refrigerate covered, and add extra bake time when cooking the next day.

→ How should leftovers be stored?

Cool completely, store airtight in the fridge for up to 4 days, or freeze for up to 3 months wrapped securely.