Hash Brown and Egg Casserole

This hearty casserole is meaty, cheesy, and so delicious. See more

READY IN ABOUT 1¾ hrs

Hash Brown and Egg Casserole

Read Reviews (172)

"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." — MELISSAKOVACS07

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr 20 mins
READY IN 1 hr 40 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 21, 2009

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 inch baking dish. It turned out to be the perfect size. Since I only had 4 eggs, I just used those. I added about 4 ounces of ricotta cheese to the eggs as well, and used a bit less milk than the recipe called for. Also, I didn't have any sausage but did have a lot of leftover ham as well as a few slices of cooked bacon. I sauteed the onions first, added some minced garlic, and finally tossed in the chopped ham and crumbled bacon to heat it through. I then assembled the casserole as directed. I only baked it for about 50 minutes total, and it was perfect. A dollop of sour cream on top of each serving, and we loved it! The leftovers heated up nicely for lunch the next day.

—A.S.G.

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Most Helpful Critical Review

May 01, 2009

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

—Nicole

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218 Ratings

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Apr 13, 2009

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 also used fresh mushrooms and green pepper with onion that I sauted. My husband and son loved it. Thanks for the great recipe, I will make this again.

—teelaz

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Jul 17, 2009

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 had diced pepper & onion in them, which added wonderful flavor, I highly recommend doing this. Second, I used 10 eggs instead of 5, which was perfect and doubled the milk. This was perfectly baked at one hour also. I used 8 ounces of Morningstar Farms vegetarian breakfast sausage sliced, and meat eaters could barely tell the difference! I will use this recipe often, and definitely make it again using regular sausage. Another tip, the last 3-4 minutes of baking, remove the foil and turn the broiler on, this really made the cheese nice. Thank you for sharing this recipe, I love it!

—Cat Lady Cyndi

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Jan 24, 2011

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 improves the texture. I don't add the onion or garlic powder at all because it makes it a little to savory for 8 am. I even make the night before and bake the following morning with excellent results. Delicious!!!

—Texas Gal

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Apr 14, 2009

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.

—MoiraTowriss-Smith

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Apr 13, 2009

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 will use a full lb of sausage.

—beth

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Apr 14, 2009

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 second pan by adding another 3 egg/milk/seasoning mixture. Reduced the cheese from 12 oz to 8 oz and still perfect. Next time, I might experiment with adding cajun seasoning to the potatoes or pre-cook, as previous rating suggests.

—LMF1

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Nutrition

Calories
616 kcal
31%

Carbohydrates
30.4 g
10%

Cholesterol
281 mg
94%

Fat
48.9 g
75%

Fiber
2.4 g
9%

Protein
33.5 g
67%

Sodium
1206 mg
48%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hash Brown and Egg Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 616
Calories from Fat: 440

% Daily Value *
Total Fat 48.9g 75 %
Saturated Fat 22.8g 114 %
Cholesterol 281mg 94 %
Sodium 1206mg 48 %
Potassium 1031mg 29 %
Total Carbohydrates 30.4g 10 %
Dietary Fiber 2.4g 9 %
Protein 33.5g 67 %
** Sugars 2.2g
Vitamin A 16 %
Vitamin C 26 %
Calcium 61 %
Iron 30 %
** Thiamin 44 %
** Niacin 61 %
** Vitamin B6 19 %
** Magnesium 12 %
** Folate 19 %

* 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.