Egg and Hash Brown Casserole

Egg and Hash Brown Casserole

33
ddelisle 0

"This is a wonderful breakfast casserole that will feed many. We have it every year for Christmas brunch. The family will not allow me to make anything else. I pair it with my French Toast Strata and everyone is full and happy. It's also very easy to increase the portion by putting it into a 9x13 dish and just adding extra ingredients."
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Ingredients

1 h 20 m servings 386 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 171 mg
  • 57%
  • Sodium:
  • 771 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Toss the potatoes with the vegetable oil in a bowl until potatoes are well coated. Press the potatoes into a 10-inch pie pan to create a crust.
  3. Bake potatoes in the preheated oven until golden brown, about 30 minutes. Remove pan from oven, and reduce heat to 350 degrees F (175 degrees C).
  4. While the potatoes are baking, heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, mushrooms, pepperjack cheese, Swiss cheese, milk, 1 tablespoon parsley, garlic salt, and black pepper in a large bowl. Pour the egg mixture into the prepared potato crust.
  5. Bake in the oven until eggs are set, about 25 minutes. Arrange the tomato slices over the eggs and sprinkle the remaining 1 1/2 teaspoon parsley on top. Return to the oven and continue baking until the tomatoes soften, about 5 minutes more.

Reviews

33
  1. 41 Ratings

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Most helpful positive review

just made this recipe tonight and it is AMAZING! i followed the recipe almost exactly as written, but i only had a 9 1/2 inch pie pan, i upped the mushrooms (kind of on accident but i like it!) ...

Most helpful critical review

I made this for Christmas morning brunch. The taste was nice, but I found it to be quite dry, even after adding 2 additional eggs as suggested by a previous reviewer. I don't think I would mak...

just made this recipe tonight and it is AMAZING! i followed the recipe almost exactly as written, but i only had a 9 1/2 inch pie pan, i upped the mushrooms (kind of on accident but i like it!) ...

Made this for Thanksgiving brunch, I thought it was very good but everyone else liked another breakfast casserole that I made off here.

I made this for company and everyone loved it. The only change I made was, I used turkey sausage instead of pork sausage. I would definitely make this again!

I made this for Christmas morning brunch. The taste was nice, but I found it to be quite dry, even after adding 2 additional eggs as suggested by a previous reviewer. I don't think I would mak...

Great fast dinner. I cut back some on sausage and next time will add some of the salt to potatoes. My kids ate it with ketchup and loved it.

Very good, I used hash brown potatoes with onion and peppers, also a smoked Swiss cheese, light sausage (used half a lb). It was a hit and easy to put together.

I also used turkey sausage, added a little onion,and used Pam instead of oil. Everyone loved it!

Used the same ingredients, but lacked the time to cook as described. Tasty combination; it was gone in a matter of minutes!

I doubled the recipe as is and took it to my early morning study group of 15 women. Everyone raved about it. I do think though the next time I make it, I will mix up some salt and maybe a little...