Egg and Hash Brown Casserole

4.5
(85)
67 Reviews
25 Photos

This is a wonderful egg and hash brown breakfast casserole that will feed many. We have it every year for Christmas brunch. The family will not allow me to make anything else. I pair it with my French toast strata and everyone is full and happy. It's also very easy to increase the portion by putting it into a 9x13-inch dish and just adding extra ingredients.

Submitted by ddelisle
Updated on April 24, 2024
Tested by
Allrecipes Test Kitchen
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25
top-down view of Egg and Hash Brown Casserole topped with halved cherry tomatoes and chopped parsley in a 9x13-inch glass baking dish
25
25
25
Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 (20 ounce) package frozen hash brown potatoes, thawed

  • ⅓ cup vegetable oil

  • 1 (12 ounce) package bulk pork breakfast sausage

  • 6 eggs, beaten

  • 1 cup sliced fresh mushrooms

  • ¾ cup shredded pepper jack cheese

  • ¾ cup shredded Swiss cheese

  • ½ cup milk

  • 1 tablespoon chopped fresh parsley

  • 1 teaspoon garlic salt

  • ¼ teaspoon ground black pepper

  • 4 thin slices tomato

  • 1 ½ teaspoons chopped fresh parsley

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. Toss potatoes with vegetable oil in a bowl until potatoes are well coated. Press potatoes into a 10-inch pie pan to create a crust.

  3. Bake potatoes in the preheated oven until golden brown, about 30 minutes. Remove pan from oven and reduce heat to 350 degrees F (175 degrees C).

  4. While potatoes are baking, heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine sausage with eggs, mushrooms, pepper jack cheese, Swiss cheese, milk, 1 tablespoon parsley, garlic salt, and black pepper in a large bowl. Pour egg mixture into the prepared potato crust.

  5. Bake in the oven until eggs are set, about 25 minutes. Arrange tomato slices over eggs and sprinkle the remaining 1 1/2 teaspoons parsley on top. Return to the oven and continue baking until tomatoes soften, about 5 minutes more.

    top-down view of Egg and Hash Brown Casserole topped with halved cherry tomatoes and chopped parsley in a 9x13-inch glass baking dish

    Allrecipes Magazine/Andy Lyons
168 home cooks made it!

Nutrition Facts (per serving)

386 Calories
29g Fat
15g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 386
% Daily Value *
Total Fat 29g 37%
Saturated Fat 10g 48%
Cholesterol 171mg 57%
Sodium 772mg 34%
Total Carbohydrate 15g 5%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 17g 35%
Vitamin C 10mg 11%
Calcium 202mg 16%
Iron 2mg 10%
Potassium 391mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.