Looking for a great meal prep breakfast item? Then you need to try my easy and delicious hash brown breakfast bake. The crispy hash brown crust is loaded with creamy eggs, cheese, veggies and sliced chicken maple breakfast sausage; making this one meal prep item that you will not get tired of eating on repeat.

Hash Brown Breakfast Bake – Healthyish Foods

About this recipe

I love how creamy and soft the eggs are inside of this dish. It seems so decadent but is very easy to make. Plus, the crispy hash brown crust takes this recipe to the next level. After all, who doesn’t love hash browns and eggs?

To dress it up, try adding a dollop of tzatziki or crème fraiche. Looking for a little spice? Try a few splashes of your favorite hot sauce or salsa. What’s great about this recipe, is that you can really make it your own. Add any veggies you like for the ultimate baked breakfast casserole. I used red bell peppers and diced onion, but jalapeno, mushrooms, tomatoes or spinach would all taste great too.

Hash Brown Breakfast Bake – Healthyish Foods

Crispy hash brown crust

For the hash brown crust, I thawed a 20 ounce bag of frozen hash browns. Gently press the moisture out of the hash browns before adding the egg, flour and seasonings. Once the hash brown mixture is prepared add it to a glass pie dish that has been sprayed with non-stick cooking spray. Press the hash brown mixture out evenly across the pie dish. Be sure to press it up on the sides as well. Par bake the crust for 15 minutes at 375 degrees.

Once the hash brown crust is par baked, remove it from the oven and allow it to cool a bit. Add the egg filling, and bake for an additional 45-50 minutes or until the center of the egg filling is cooked through. A knife inserted into the center of the egg filling should come out clean to ensure doneness.

This recipe makes 6 large servings. Please see below for nutritional information.

Hash Brown Breakfast Bake – Healthyish Foods

Storage

Store this hash brown breakfast bake covered in the refrigerator for three to four days. Reheat in the microwave until heated through. You can also freeze this dish, just be sure to freeze it in a freezer friendly container, NOT the glass pie dish. Place in the refrigerator to thaw.

Whether you make this as a meal prep item for the week ahead, or as a brunch item on your weekend menu, either way you’re in for a delicious meal. Looking for more breakfast recipes? Try my cinnamon bun waffles or my old fashioned banana bread.

Hash Brown Breakfast Bake – Healthyish Foods
Hash Brown Breakfast Bake – Healthyish Foods

Hash Brown Breakfast Bake

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Looking for a great meal prep breakfast item? Then you need to try my easy and delicious hash brown breakfast bake.
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Ingredients

Hash Brown Crust

  • 1 package shredded hash browns, 20-ounce bag, thawed
  • 1 large egg
  • 2 tablespoons AP flour, all purpose
  • ½ teaspoon salt

Egg Filling:

  • 5-6 eggs, depending on size
  • 1 cup shredded cheddar cheese
  • ¼ cup sour cream
  • ¼ cup 2% milk
  • 3 links chicken maple breakfast sausage , sliced into coins
  • ¼ cup white onion, diced small
  • ¼ cup red bell peppers, diced small
  • 2 tablespoons Italian parsley, chopped small
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Equipment

  • 10-inch glass pie dish
  • 2 large mixing bowls
  • whisk

Instructions 

  • Preheat the oven to 375 degrees.
  • Spray a 10-inch glass pie dish with cooking spray and set it aside.

Prepare the crust:

  • Press out any excess moisture from the thawed hash browns using a paper towel or cheese cloth.
  • In a large bowl, combine the thawed and pressed shredded hash browns, one egg, AP flour, and ½ teaspoon salt. Mix until well combined.
  • Add the hash brown mixture to the prepared pie dish. Press the mixture out evenly using your fingers. You’ll want the crust to be even as possible on all sides. Make sure to press it up onto the sides of the pie dish as well.
  • Par bake for 15 minutes. Remove from the oven.

Prepare the egg filling:

  • While the crust is par baking, we will prepare the egg filling.
  • In a large mixing bowl, combine the eggs, sour cream, milk, cheese and sliced chicken maple breakfast sausage. Whisk until well combined.
  • Next, you’ll add the red bell peppers, onions, chopped parsley, salt and pepper. Stir well.

Assemble the dish:

  • Ladle the egg filling into the par baked crust.
  • Carefully, place the pie dish back into the oven on the middle rack.
  • Bake for 45-50 minutes or until the center is firm. You do not want the center to jiggle upon removing the dish from the oven. A knife inserted into the center of the egg filling should come out clean.

Nutrition

Serving: 1serving, Calories: 232kcal, Carbohydrates: 15g, Protein: 13g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 193mg, Sodium: 631mg, Potassium: 310mg, Fiber: 1g, Sugar: 2g, Vitamin A: 809IU, Vitamin C: 15mg, Calcium: 199mg, Iron: 2mg
Course: Breakfast
Cuisine: American
Calories: 232