If you need a hearty breakfast or brunch that feeds a crowd, this Egg Hashbrown Casserole is it.

Packed with protein, veggies, and crispy potatoes, it’s secretly simple to make and always a hit at family gatherings.

Think holidays, potlucks, or meal prep for the week — this recipe checks every box.

Why You’ll Love It

• Protein-packed: 21g per serving to keep you full.
• Crowd-pleaser: Serves 8 — perfect for brunches or holidays.
• Meal-prep friendly: Reheats well for quick weekday breakfasts.
• Customizable: Easy to swap sausage, veggies, or cheese to fit your taste.

Ingredients (Serves 8, 9×13 pan)

• ½ tbsp olive oil (or avocado oil/butter)
• 1 lb breakfast sausage (pork, chicken, or turkey)
• ½ tbsp minced garlic
• 1 cup minced onion
• 1 cup diced bell peppers
• 10 large eggs
• ½ tsp dried parsley
• ½ tsp dried basil
• ¼ tsp black pepper
• 2 ½ cups frozen shredded hash browns (thawed)
• 1 cup shredded cheddar cheese (optional; swap for pepper jack, mozzarella, or omit for dairy-free)

Step-by-Step Instructions

1. Preheat oven to 400°F. Grease a 9×13 baking dish.
2. Cook the sausage: Heat oil in a large skillet over medium-high. Brown sausage (about 8–10 minutes).
3. Add veggies: Stir in onion, garlic, and peppers. Cook 5 more minutes until softened.
4. Mix the eggs: In a large bowl, whisk eggs with parsley, basil, and pepper.
5. Combine everything: Stir sausage/veggie mixture, thawed hash browns, and cheese into the eggs.
6. Bake: Pour into prepared dish. Bake 25–30 minutes, until eggs are set in the center (no longer jiggly).
7. Cool slightly before slicing into squares and serving.

Tips & Variations

• Meat swaps: Use cooked bacon, ham, or a leaner sausage.
• Veggie boost: Try spinach, mushrooms, or broccoli for extra nutrition.
• Cheese options: Sharp cheddar, Monterey Jack, or pepper jack all work well.
• Fresh potatoes: You can use grated fresh potatoes — just squeeze out excess liquid first.

Storage & Make-Ahead

• Fridge: Keeps up to 3 days in an airtight container.
• Freezer: Can be frozen after baking and cooling, but texture is best fresh.
• Meal prep: Bake ahead and reheat slices for easy breakfasts during the week.

Serving Suggestions

This casserole is hearty on its own but pairs great with:

• Crispy bacon or sausage links
• A fresh fruit salad or spinach-strawberry salad
• Roasted potatoes or sweet potato fries
• Muffins or toast for a fuller spread

Final Thoughts

This Egg Hashbrown Casserole is one of those recipes you’ll keep coming back to — easy, filling, and endlessly adaptable. Whether it’s Christmas morning, Easter brunch, or just a busy weekday, it’s a simple way to serve a crowd without the stress.

Easy Egg Hashbrown Casserole

If you need a hearty breakfast or brunch that feeds a crowd, this Egg Hashbrown Casserole is it. Packed with protein, veggies, and crispy potatoes, it’s secretly simple to make and always a hit at family gatherings. Think holidays, potlucks, or meal prep for the week — this recipe checks every box.

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Ingredients Method Notes

Ingredients

  

• ½ tbsp olive oil or avocado oil/butter
• 1 lb breakfast sausage pork, chicken, or turkey
• ½ tbsp minced garlic
• 1 cup minced onion
• 1 cup diced bell peppers
• 10 large eggs
• ½ tsp dried parsley
• ½ tsp dried basil
• ¼ tsp black pepper
• 2 ½ cups frozen shredded hash browns thawed
• 1 cup shredded cheddar cheese optional; swap for pepper jack, mozzarella, or omit for dairy-free

Method

 

1. Preheat oven to 400°F. Grease a 9×13 baking dish.
2. Cook the sausage: Heat oil in a large skillet over medium-high. Brown sausage (about 8–10 minutes).
3. Add veggies: Stir in onion, garlic, and peppers. Cook 5 more minutes until softened.
4. Mix the eggs: In a large bowl, whisk eggs with parsley, basil, and pepper.
5. Combine everything: Stir sausage/veggie mixture, thawed hash browns, and cheese into the eggs.
6. Bake: Pour into prepared dish. Bake 25–30 minutes, until eggs are set in the center (no longer jiggly).
7. Cool slightly before slicing into squares and serving.

Notes

Meat swaps: Use cooked bacon, ham, or a leaner sausage.

Veggie boost: Try spinach, mushrooms, or broccoli for extra nutrition.

Cheese options: Sharp cheddar, Monterey Jack, or pepper jack all work well.

Fresh potatoes: You can use grated fresh potatoes — just squeeze out excess liquid first.

Storage & Make-Ahead

Fridge: Keeps up to 3 days in an airtight container.

Freezer: Can be frozen after baking and cooling, but texture is best fresh.

Meal prep: Bake ahead and reheat slices for easy breakfasts during the week.

Serving Suggestions

This casserole is hearty on its own but pairs great with:

Crispy bacon or sausage links

A fresh fruit salad or spinach-strawberry salad

Roasted potatoes or sweet potato fries

Muffins or toast for a fuller spread