Prepare this easy, hearty egg bake the night before for a satisfying, high-protein breakfast or brunch that feeds a crowd.
Author:Claire
Prep Time:15 min
Cook Time:45 min
Total Time:60 min
Yield:8 servings 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound breakfast sausage, cooked and drained
1 (32 ounce) bag frozen shredded hash browns, thawed
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
12 large eggs
1 cup milk
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°F (190°C). 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 cheese layer. Gently press down any ingredients that float to the top.
Cover the dish tightly with foil. You can refrigerate it now for up to 24 hours (make-ahead option).
When ready to bake, remove the foil and sprinkle the remaining cheese on top.
Bake for 40 to 45 minutes, or until the eggs are set in the center and the top is lightly golden brown. If baking directly from the refrigerator, add 10-15 minutes to the baking time.
Let the egg bake rest for 5 minutes before slicing and serving. This recipe is excellent for meal planning.
Notes
For a high-protein option, increase the cottage cheese to 1.5 cups.
If you are prepping this for later, you can skip the top layer of cheese until you are ready to bake it.
This casserole works well with bacon instead of sausage, or you can add diced bell peppers and onions with the sausage.
This recipe is naturally gluten free if you skip any bread products often found in some hash brown bags.