We love a big breakfast on weekends. While my family is sleeping in, I make this Hash Browns and Egg Bake. The aroma fills the house and they soon make their way to the kitchen to begin their day with a hearty breakfast. Add your favorite ingredients to make it just right for your family!
Sunday mornings are not just a time to eat a big breakfast, but we love it because we get to sit down together and catch up on the events from the previous week and look forward to what’s ahead. The food brings us together and the conversation keeps us together. Make a Hash Browns and Egg Bake for your next Sunday breakfast with family.
Hash Browns and Egg Bake Recipe
What’s needed?
- 4 cups frozen hash browns, thawed
- 1 teaspoon salt
- 1 pound mild Italian sausage
- 8 eggs
- 1/2 cup milk
- 1/2 cup Rotel Tomatoes with green chilis (or mild salsa)
- 1 cup shredded mild cheddar cheese
How to make Hash Browns and Egg Bake?
- Preheat the oven to 350 degrees.
- Cook the sausage over medium heat until browned. Drain the fat and set aside.
- Spray the bottom of an 8×8-inch baking dish with cooking spray. Place the thawed hash browns in the baking dish and spread evenly. Sprinkle with salt. Add the sausage to the top of the hash browns and stir to combine.
- Spoon the salsa over the sausage and hash browns.
- Beat the eggs and milk in a medium bowl until well combined. Pour the egg mixture evenly over the hash browns.
- Add the shredded cheese and bake for 40 minutes at 350 degrees. The egg bake is done when golden brown and a toothpick inserted in the center comes out clean. Allow the dish to cool slightly and set up before serving.
Cut into squares and serve the egg bake with fresh fruit and toast. This always disappears in a hurry in my house. Sometimes I use bacon and ham instead of sausage. I’ve also made a meatless version and loaded this egg bake with spinach, mushrooms and peppers. You can’t go wrong, make it with the flavors you like best. Enjoy Hash Browns and Egg Bake for breakfast or brunch!
Hash Browns and Egg Bake
Equipment
- 1 8×8-inch baking dish
Ingredients
- 4 cups frozen hash browns thawed
- 1 teaspoon salt
- 1 pound mild Italian sausage
- 8 eggs
- 1/2 cup milk
- 1/2 cup Rotel Tomatoes with green chilis or mild salsa
- 1 cup shredded mild cheddar cheese
Instructions
- Preheat the oven to 350 degrees.
- Cook the sausage over medium heat until browned. Drain the fat and set aside.
- Spray the bottom of an 8×8-inch baking dish with cooking spray. Place the thawed hash browns in the baking dish and spread evenly. Sprinkle with salt. Add the sausage to the top of the hash browns and stir to combine.
- Spoon the salsa over the sausage and hash browns.
- Beat the eggs and milk in a medium bowl until well combined. Pour the egg mixture evenly over the hash browns.
- Add the shredded cheese and bake for 40 minutes at 350 degrees. The egg bake is done when golden brown and a toothpick inserted in the center comes out clean. Allow the dish to cool slightly and set up before serving.
