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Egg Hashbrown Casserole

A hearty and delicious egg hashbrown casserole perfect for breakfast or brunch. This easy-to-make dish is packed with savory sausage, colorful veggies, and cheesy goodness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 0.5 tablespoon olive oil
  • 1 lb ground breakfast beef sausage low salt
  • 1 cup diced bell peppers
  • 1 cup minced onions
  • 0.5 tablespoon minced garlic
  • 10 eggs
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon dried parsley
  • 0.25 teaspoon black pepper
  • 2.5 cups thawed shredded hash browns about ½ lb
  • 1 cup shredded cheddar cheese optional- omit for dairy free

Method
 

  1. Preheat oven to 400 degrees F and prepare a greased 9x13 ceramic baking dish.
  2. In a large sauté pan, heat the olive oil over medium high heat. Brown the beef sausage for about 10 minutes, breaking apart with a spatula as it cooks.
  3. Add in the peppers, onions, and garlic to the pan. Sauté for an additional 5 minutes.
  4. While the beef sausage and veggies cook, whisk together the eggs and dried spices in a large bowl.
  5. Add the cooked beef sausage, veggies, thawed hash browns and cheddar cheese to the egg mixture.
  6. Pour into prepared greased 9x13 baking dish.
  7. Bake uncovered at 400 degrees F for 25-30 minutes or until the eggs are completely set in the center.

Notes

For a vegetarian option, omit the sausage and add more vegetables like mushrooms or spinach.