Description
This hashbrown egg casserole blends Southern comfort with Tex-Mex flair—crispy potatoes, fluffy eggs, and melted cheese make it the perfect make-ahead meal for breakfast, brunch, or dinner.
Ingredients
1 bag (30 oz) frozen shredded hashbrowns (or 4 cups fresh, drained)
10 large eggs
1 cup milk (whole preferred)
1 cup shredded cheddar (or gouda, pepper jack)
1/2 cup cooked sausage
1/2 yellow onion, finely diced
1/2 bell pepper, chopped
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper to taste
Butter or spray for greasing
Instructions
1. Preheat your oven to 375°F.
2. Grease your baking dish using butter or avocado spray.
3. In a large mixing bowl, whisk the eggs, milk, garlic powder, paprika, salt, and pepper.
4. Stir in cheese, cooked protein, onions, and peppers.
5. Press thawed or fresh hashbrowns into the bottom of your dish to form a light crust.
6. Pour egg mixture over hashbrowns evenly.
7. Bake for 40–45 minutes or until golden brown and fully set.
8. Let rest 10 minutes before slicing so it holds shape.
Notes
Make sure frozen hashbrowns are thawed and squeezed dry to prevent a watery casserole.
Try swapping croissants for hashbrowns or adding kimchi for a twist.
Freezes well—just bake and cool before wrapping tightly.
Add veggies like spinach or kale (pre-sautéed) for more nutrition.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 210mg
Keywords: hashbrown egg casserole, breakfast casserole, freezer meal, make ahead