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

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?

Hash Brown Breakfast Bake – Healthyish Foods

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

Store this hash brown breakfast bake covered in the refrigerator for 3-4 days. Reheat this dish in the oven, microwave or in a covered skillet. If you use a skillet, be sure to spray it with cooking spray first. You can also freeze this dish. Just store each piece covered and sealed in an airtight freezer bag. 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

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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
  • 1/2 teaspoon salt

Egg Filling:

  • 6 eggs
  • 1.5 cups shredded cheddar cheese
  • 1/4 cup sour cream
  • 1/2 cup 2% milk
  • 3 links chicken maple breakfast sausage , sliced into coins
  • 1/3 cup diced white or yellow onion
  • 1/3 cup diced red bell peppers
  • 3 tablespoons fresh chopped Italian parsley
  • 1/2 teaspoon salt
  • pinch 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:

  • In a large bowl, combine the thawed shredded hash browns, one egg, ap flour, and ½ teaspoon salt. Mix until well combined.
  • Add the hash brown mixture into the pie dish. Press the mixture 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.
  • Bake for 15 minutes.

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:

  • Once the crust has baked for 15 minutes, carefully remove it from the oven.
  • Ladle the egg filling into the crust.
  • Carefully, place the pie dish back into the oven on the middle rack.
  • Bake for 50-55 minutes or until the center is firm. You do not want the center to jiggle upon removing the dish from the oven.