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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