We love a special breakfast on weekends and this Hash Browns and Egg Bake fits the bill. The aroma fills the house and my family makes 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.
Why you’ll love Hash Browns and Egg Bake
This egg bake is a versatile casserole that can be made ahead of time and baked when needed. When the family is together and everyone is hungry, it is the recipe I reach for.
Pull the necessary ingredients from your freezer and pantry. Make it the night before and bake it the next morning. Add your favorite flavors to customize the recipe. Serve it with fresh fruit and coffee for a delicious Sunday breakfast.
Why should I use frozen hash browns?
Frozen hash browns are a great choice for this recipe because they won’t turn gray. When using freshly grated potatoes, they tend to turn gray due to the oxidation that occurs when the enzymes in the potato react with oxygen after the skin of the potato is removed.
This does not affect the taste of the dish, but does give it an unappealing appearance. So if you use fresh potatoes, make sure to work quickly and get the peeled, grated potatoes into a bowl of cold water to prevent them from turning gray.
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?
Step-by-Step Instructions:
- Preheat the oven to 350 degrees Fahrenheit.
- Cook the sausage in a skillet 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 tomatoes 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. Recipe makes 9 servings.
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!
For more savory egg dishes, check out these favorite breakfast recipes:
- Mini Bagel Eggs Benedict
- Savory Breakfast Pastries
- Toad in the Hole BLT
- Easy Sausage Gravy and Biscuits
- Cheesy Bacon Egg Muffins
Once you’ve made this Hash Browns and Egg Bake, come back and visit me to leave a comment. I’d love to hear from YOU!
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Hash Browns and Egg Bake
Ingredients
- 4 cups hash browns, frozen, thawed
- 1 teaspoon salt
- 1 pound Italian sausage, mild
- 8 eggs
- 1/2 cup milk
- 1/2 cup Rotel Tomatoes with green chiles, or mild salsa
- 1 cup mild cheddar cheese, shredded
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 tomatoes 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.
Equipment
- 1 8×8-inch baking dish
