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Easy Egg Hashbrown Casserole

Easy Egg Hashbrown Casserole for a Cozy Weekend Brunch

This Easy Egg Hashbrown Casserole is a delightful combination of savory sausage, vegetables, and eggs, perfect for brunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Olive Oil Can substitute with avocado oil for a lighter option.
  • 1 pound Ground Breakfast Sausage Swap for turkey sausage or crumbled bacon for a lighter meal.
  • 1 cup Diced Bell Peppers Feel free to mix in other veggies for a nutritious twist.
  • 1 cup Minced Onions Shallots or leeks can be used as alternatives.
  • 2 cloves Minced Garlic Fresh garlic is always a great option!
  • 8 large Eggs Consider using egg whites for a lower-fat version.
  • 1 teaspoon Dried Basil Fresh basil can elevate your dish even more.
  • 1 teaspoon Dried Parsley Omit or opt for fresh parsley if preferred.
  • 1 teaspoon Black Pepper Adjust according to your taste.
  • 20 ounces Thawed Shredded Hash Browns Fresh potatoes work too, just squeeze out the excess liquid.
  • 1 cup Shredded Cheddar Cheese Leave out for a dairy-free casserole, or try non-dairy cheese alternatives.
Optional Toppings
  • 1 tablespoon Fresh Herbs Chopped chives or cilantro can brighten up your casserole.
  • to taste Hot Sauce Drizzle a bit of your favorite hot sauce on top.

Equipment

  • 9x13 ceramic baking dish
  • large sauté pan
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Grease a 9x13 ceramic baking dish with olive oil.
  2. In a large sauté pan, heat a splash of olive oil over medium-high heat. Add the ground breakfast sausage and cook until browned, approximately 10 minutes.
  3. Add diced bell peppers, minced onions, and minced garlic to the pan. Sauté for about 5 minutes until the vegetables are softened.
  4. In a mixing bowl, crack open the eggs and whisk them with dried basil, dried parsley, and black pepper until smooth.
  5. Fold the sautéed sausage and vegetables into the egg mixture, then add the thawed shredded hash browns and shredded cheddar cheese.
  6. Pour the mixture into the greased baking dish and spread evenly. Bake uncovered for 25-30 minutes until the center is set and the top is golden-brown.
  7. Allow the casserole to cool for a few minutes before slicing. Serve with fresh fruit or a light salad.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 25gProtein: 18gFat: 15gSaturated Fat: 5gCholesterol: 300mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 10mg

Notes

Ensure hash browns are fully thawed to prevent sogginess. Customize with more veggies as desired for extra nutrition.

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