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Egg Hashbrown Casserole Recipe

Fareeha
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8

Ingredients
  

  • 1 bag 20 oz frozen shredded hashbrowns, thawed
  • 2 tbsp butter or olive oil melted
  • Salt and pepper to taste
  • 1 lb sausage or a meat of your choice, cooked and crumbled
  • 1 bell pepper diced
  • 1 small onion diced
  • 10 large eggs
  • 1 cup milk
  • 1 ½ cups shredded cheese cheddar or a mix
  • Optional: chopped fresh parsley for garnish

Instructions
 

  • Prepare the Oven & Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.
  • Prep the Hashbrowns: In a large bowl, toss the shredded hashbrowns with the melted butter (or olive oil) and a pinch of salt and pepper. Spread the hashbrowns evenly in the bottom of the prepared baking dish.
  • Cook the Sausage: In a skillet, cook the sausage over medium heat until browned and fully cooked. Drain any excess grease. Add the diced bell pepper and onion, cooking for an additional 3-4 minutes until softened.
  • Prepare the Egg Mixture: In a separate bowl, whisk together the eggs, milk, salt, and pepper. Add in 1 cup of shredded cheese, and mix until fully combined.
  • Assemble the Casserole: Evenly distribute the sausage and vegetable mixture over the hashbrowns. Pour the egg mixture over the top, spreading it out to cover everything. Sprinkle the remaining ½ cup of shredded cheese over the casserole.
  • Bake: Place the casserole in the preheated oven and bake for 40-45 minutes, or until the eggs are fully set and the top is golden brown.
  • Serve: Let the casserole cool for a few minutes before slicing into 8 servings. Garnish with chopped parsley, if desired.

Notes

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: To freeze, cool the casserole completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.