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–+ servings
A thick, golden slice of Hash Brown Egg Bake featuring sausage, peppers, and melted cheddar cheese on a white plate.

Hash Brown Egg Bake (No Soggy Bottom)

This hash brown egg bake is a hearty and satisfying breakfast or brunch option. It balances convenience and flavor, and can be made ahead of time without compromising on quality. This recipe provides tips and tricks to ensure a delicious, non-soggy result.
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Prep Time 20 minutes
Cook Time 1 hour
Refrigeration Time 1 hour
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 474
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 20 ounces shredded hash browns thawed
  • 1 pound ground pork sausage cooked, crumbled, and drained
  • 1/4 cup onion finely diced
  • 1 1/2 cups shredded cheddar cheese divided
For the Egg Mixture
  • 8 eggs
  • 12 ounces evaporated milk 1 can, or 1 ⅓ cups milk
  • 1/2 teaspoon Italian seasoning optional
  • 1/2 teaspoon Kosher salt or to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese remaining

Equipment

  • 9x13 inch pan or 3qt baking dish
  • Large skillet
  • Large bowl
  • Whisk
  • Foil

Method
 

  1. Preheat your oven to 350°F (175°C) if baking immediately. Grease a 9x13 inch pan or a 3qt baking dish, or spray with cooking spray.
  2. Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with a spoon, until no pink remains. Drain off the fat.
  3. In the prepared dish, combine the hash browns, cooked sausage, onions, bell peppers, and 1 ½ cups of cheese. Gently mix the ingredients and spread them evenly in the pan.
  4. In a large bowl, whisk together the eggs, evaporated milk, salt, pepper, and Italian seasoning until well combined.
  5. Pour the egg mixture over the hash brown mixture. Sprinkle the remaining cheese over the top.
  6. Cover the dish with foil. You can refrigerate it overnight if desired, or bake immediately.
  7. Bake uncovered for 55-65 minutes, or until the bake is cooked through.

Nutrition

Calories: 474kcalCarbohydrates: 19gProtein: 25gFat: 33gSaturated Fat: 14gCholesterol: 246mgSodium: 816mgPotassium: 598mgFiber: 1gSugar: 5gVitamin A: 932IUVitamin C: 23mgCalcium: 357mgIron: 2mg

Notes

This casserole can be assembled and baked immediately. You can also cover and refrigerate it for up to two days before baking. If using pasteurized egg product, it can be prepared three days in advance. Sausage can be swapped for 1lb of bacon, cooked crisp. You can use any type of shredded cheese you have on hand. If the casserole is refrigerated overnight, remove it from the fridge 30 minutes before baking. It may require an extra 10-15 minutes of cooking time. Evaporated milk can be substituted with 1 1/3 cups of light cream, milk, or non-dairy milk of your choice.

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