Hashbrown Egg Bake
A hands-off breakfast casserole layering thawed hash browns, savory sausage, and a creamy egg custard baked until golden and set.
Ingredients
Casserole Layer
- 30 oz frozen shredded hash browns thawed and patted dry
- 1 lb breakfast sausage cooked and drained
- 1.5 cups shredded cheddar cheese divided
Egg Mixture
- 10 large eggs
- 1 cup half-and-half
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Casserole Layer
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Spread thawed hash browns evenly in the prepared dish.
- Cook breakfast sausage in a skillet over medium heat until browned; drain excess fat.
- Sprinkle cooked sausage and 1 cup of the cheddar cheese over the hash browns.
Egg Mixture
- In a large bowl, whisk eggs, half-and-half, garlic powder, onion powder, salt, and pepper until smooth and pale.
- Pour the egg mixture evenly over the casserole layers.
- Sprinkle remaining ½ cup cheddar cheese on top.
- Bake for 45–50 minutes, until the center is set and edges are golden brown.
- Let the casserole rest 5–10 minutes before slicing and serving.
Notes
Let the bake cool completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat slices at 350°F for 10–15 minutes for best texture.
To freeze, wrap individual slices in plastic and foil, and freeze for up to 2 months. Thaw overnight before reheating.
Nutrition
Serving: 1sliceCalories: 347kcalCarbohydrates: 17g
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