Breakfast Casserole with Hash Browns
An easy Egg Hash Brown Casserole recipe that is so simple to make. This breakfast casserole with hash browns is great for a crowd or brunch! Hash Brown Egg Casserole
Servings: 8 squares (9x13 pan cut into 8 squares)
Calories: 384kcal
Ingredients
- 1/2 tablespoon olive oil
- 1 lb breakfast sausage - low salt
- ½ tablespoon garlic minced
- 1 cup onions minced (1 medium onion)
- 1 cup bell peppers cut in small pieces
- 10 eggs
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ¼ teaspoon pepper
- 2.5 cups frozen shredded hash browns thawed (about ½ lb)
- 1 cup cheddar cheese optional- omit for dairy free
Instructions
- Preheat oven to 400 degrees.
- In a pan, heat olive oil over medium high heat. Brown your sausage until cooked through, about 10 minutes.
- Add in onions, garlic, and peppers. Saute for an additional 5 minutes.
- While sausage/veggies cook, whisk together eggs and dried spices.
- In a large bowl mix together egg/spice mixture, cooked sausage & veggies, thawed hash browns and cheddar cheese.
- Pour into a greased 9x13 glass or ceramic baking dish.
- Bake at 400 degrees for 25-30 minutes or until the eggs are completely set in the center.
Video
Notes
We used pork sausage in this recipe but you can easily swap for chicken or turkey sausage, even bacon if you like!
This recipe can also be cooked on the stovetop following the same instructions and using a lid on medium-low heat!
Chop up some extra vegetables like spinach or asparagus for some added nutrition!
Nutrition
Serving: 1square (9x13 pan cut into 8 squares) | Calories: 384kcal | Carbohydrates: 16g | Protein: 21g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 260mg | Sodium: 547mg | Potassium: 488mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1066IU | Vitamin C: 31mg | Calcium: 151mg | Iron: 2mg