Easy Egg Hashbrowns Bake (Print-Friendly Version)
A savory egg and hashbrown bake with sausage and cheddar, ready to satisfy busy mornings or brunch gatherings.
# What You'll Need:
→ Potatoes
01 -
907 g thawed frozen hash brown potatoes
→ Meat mixture
02 -
1 small onion, diced
03 -
454 g pork sausage, cooked and crumbled
→ Egg mixture
04 -
5 large eggs, room temperature
05 -
120 ml milk
06 -
½ teaspoon onion powder
07 -
⅛ teaspoon garlic powder
08 -
Salt, to taste
09 -
Ground black pepper, to taste
→ Topping
10 -
340 g shredded sharp cheddar cheese
# How to Make It:
01 -
Gather all ingredients including thawed hash brown potatoes, diced onion, cooked pork sausage, eggs, milk, spices, and shredded cheddar cheese.
02 -
Preheat oven to 175°C. Thoroughly grease an 8-inch (20 cm) square baking dish and evenly spread the thawed hash browns as the base layer.
03 -
In a skillet over medium heat, cook the pork sausage and diced onion until sausage is browned and onions are tender, approximately 10 minutes. Drain excess fat.
04 -
Whisk together eggs, milk, onion powder, garlic powder, salt, and ground black pepper until fully blended.
05 -
Pour egg mixture over hash browns. Sprinkle half of the shredded cheddar evenly on top, then layer the cooked sausage and onion mixture. Finish with remaining cheddar cheese. Cover with aluminum foil.
06 -
Bake covered for 60 minutes. Remove foil and continue baking for 10-15 minutes until cheese is golden and bubbly. Let rest for few minutes before serving.
# Additional Tips:
01 -
The casserole can be prepared the night before and baked in the morning. Allow a 10-15 minute extension in baking time when baking from chilled.
02 -
Check doneness by inserting a knife in the center; it should come out clean without wet egg mixture.
03 -
Leftovers keep well refrigerated up to 4 days or frozen for up to 3 months.