Description
Hearty Hash Browns and Eggs Breakfast Casserole – a simple, satisfying morning bake with crispy potatoes and fluffy eggs. Perfect for relaxed weekend meals.
Ingredients
Scale
- Base Layers:
- 1 (30-32 ounce) bag frozen shredded hash browns, thawed
- 1 pound cooked breakfast sausage, crumbled and drained
- 1/2 cup diced yellow onion
- 1/2 cup diced bell pepper (any color)
- Dairy & Eggs:
- 12 large eggs
- 1 cup milk (whole or 2%)
- 2 cups shredded sharp cheddar cheese
- Flavor Boosters:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional Extras:
- Pinch of red pepper flakes
- Fresh chives, chopped, for garnish
Instructions
- Prep the Pan and Preheat:: First things first, get that oven preheating to 375°F (190°C). While it’s warming up, grab a 9×13 inch baking dish and give it a good spray with cooking spray. I always do this even if I think it won’t stick, because honestly, cleaning baked-on egg is no fun. This is where I sometimes get distracted and forget, only to remember when the eggs are already mixed! A quick spray now saves tears later.
- Layer the Hash Browns:: Next, press those thawed hash browns evenly into the bottom of your prepared dish. This is our crispy base, so make sure it’s a solid, even layer. I usually give them a little pat-down with my hands to really compact them. I once tried to skip thawing them, and let me tell you, it was a soggy mess. Don’t be like me! This step is crucial for that golden, slightly crunchy bottom layer we all love in a Hash Browns and Eggs Breakfast Casserole.
- Add the Savory Fillings:: Now for the good stuff! Sprinkle your cooked, crumbled breakfast sausage evenly over the hash browns. Then, scatter the diced onion and bell pepper on top. This is where the colors start to pop and I can almost smell the deliciousness already. Don’t be shy with the distribution; we want every bite to have a little bit of everything. It’s totally fine if some bits overlap; it all bakes together beautifully.
- Whisk the Egg Mixture:: In a large bowl, whisk together the eggs, milk, salt, and black pepper until everything is well combined and slightly frothy. I usually go for about a minute of vigorous whisking; you want those yolks and whites fully incorporated. This is the moment I sometimes forget the salt and pepper, only to realize it after it’s in the oven. A quick taste test of the mixture (before adding eggs if you’re worried) helps catch that!
- Pour and Top with Cheese:: Carefully pour the egg mixture evenly over the hash browns and fillings in the baking dish. Make sure it seeps down into all the nooks and crannies. Then, generously sprinkle the shredded cheddar cheese over the entire top. This cheese layer is going to get all bubbly and golden, forming that irresistible crust. I tend to add a little extra cheese, because why not? It’s a Hash Browns and Eggs Breakfast Casserole, after all!
- Bake to Golden Perfection:: Pop the dish into your preheated oven and bake for 45-55 minutes, or until the Hash Browns and Eggs Breakfast Casserole is set in the center and the cheese is golden brown and bubbly. You’ll know it’s ready when a knife inserted into the center comes out clean. The aroma filling your kitchen will be incredible, a truly satisfying smell. Let it rest for 5-10 minutes before slicing, allowing it to firm up a bit. It’ll look like a sunshine-y dream!