Hash Brown and Egg Casserole

Hash Brown and Egg Casserole

MELISSAKOVACS07

"This is my family's recipe that has been handed down through the years. We've always used the maple flavored pork sausage but any kind is good. This casserole is a nice and cozy breakfast or brunch meal that everyone will enjoy. It's got the perfect taste with lots of cheese. Yum! Be sure to use a baking dish that is deep enough to cover with aluminum foil."
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Ingredients

1 h 40 m servings 616 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 616 kcal
  • 31%
  • Fat:
  • 48.9 g
  • 75%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 33.5 g
  • 67%
  • Cholesterol:
  • 259 mg
  • 86%
  • Sodium:
  • 1142 mg
  • 46%

Based on a 2,000 calorie diet

See full nutrition

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 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
  2. Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
  3. Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Reviews

Read all reviews 342
  1. 428 Ratings

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Most helpful positive review

What a wonderful dish!! I made this for dinner instead of breakfast, it turned out delicious, but I did make a few changes. First, I used a 9x13 glass dish, and used 1 1/2 lbs. hash browns that ...

Most helpful critical review

I added more eggs as it seemed dry...everyone liked it.

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What a wonderful dish!! I made this for dinner instead of breakfast, it turned out delicious, but I did make a few changes. First, I used a 9x13 glass dish, and used 1 1/2 lbs. hash browns that ...

My whole family really loved this dish. I made it on the spur of the moment, and changed a few things to use what I had on hand. First, after reading the reviews here I decided to use a 9X13 i...

I had this for breakfast today and it was great! I put it together the night before and just had to bake it this morning. I used shedded hash browns and cooked them before I put them in the dish...

I toss the frozen hashbrowns with 3 tablespoons melted butter and bake in a 400 degree oven for 30 minutes before adding the rest of the ingredients. This eliminates the bland potato taste and ...

Just made this, but it is still in the oven cooking so can't attest to the taste. However, I never could have fit this all into a 8 x 8 pan. Had to use 2 8 x 8 pans for everything to fit in.

Great tasting, however, I cut the recipe in half and it filled an entire casserole dish. We thought it could've used more sausage, so next time when we make this and cut the recipe in half we wi...

I make this recipe exactly as written and it comes out perfect every time and it's delicious! Sometimes I forget to even thaw the potatoes, I just let them thaw in the pan as the oven preheats. ...

MAKE THIS!! I made it today for brunch for 7, using 6 eggs. I used cooked, crumbled bacon instead of sausage, and added sauteed onion, garlic and red & orange bell pepper. I made a crust with ...

I made this recipe for brunch today and it was really good. The recipe is a keeper. I took out about a cup of shredded potatoes because I thought the pan would overflow and made up another small...

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