Description
A simple, high-protein egg bake casserole featuring sausage and hash browns, perfect for easy meal prep or feeding a crowd at brunch.
Ingredients
Scale
- 1 pound breakfast sausage, cooked and drained
- 2 cups frozen shredded hash browns, thawed
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 10 large eggs
- 1 cup milk (dairy or unsweetened non-dairy)
- 1/2 cup cottage cheese (optional, for extra protein)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Spread the thawed hash browns evenly over the bottom of the prepared baking dish.
- Sprinkle the cooked sausage and half of the combined cheddar and Monterey Jack cheese over the hash browns.
- In a large bowl, whisk together the eggs, milk, cottage cheese (if using), salt, pepper, and garlic powder until well combined.
- Pour the egg mixture evenly over the sausage and hash brown layers.
- Top with the remaining half of the shredded cheese.
- Bake for 35 to 40 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Let the egg bake rest for 5 minutes before slicing and serving.
Notes
- For make-ahead preparation, assemble the entire casserole (up to the baking step), cover tightly with plastic wrap and foil, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the baking time if baking directly from the refrigerator.
- You can substitute bacon for the sausage.
- This recipe is naturally gluten free if you confirm your hash browns do not contain gluten additives.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3
- Sodium: 650
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 20
- Cholesterol: 250