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Hashbrown Breakfast Bake

This tasty breakfast bake is perfect for feeding a crowd, and even better because you can assemble it the night before! Swap in other meats (like ham), greens, or cheese to make it your own.

Hashbrown Breakfast Bake (serves 12-15)

1 pound mild Italian sausage, cooked
1 onion, diced and sautéed in the sausage grease or olive oil
8 eggs
½ cup milk
20 oz frozen hashbrowns, thawed
8 oz grated cheddar cheese
10 oz frozen greens (like spinach or kale), thawed and squeezed out
Salt & pepper to taste (a few dashes of hot sauce are also nice here, if that’s your thing)

Preheat oven to 350⁰F. Grease a 9×13 pan and set aside. Combine all the ingredients in a bowl, keeping back about 1 cup of cheese for the top later. Pour into the greased pan. If needed, place in fridge to bake in the morning. Bake for 35 minutes, top with the reserved cheese, and bake for another 8 minutes. If the top starts getting too brown at any point, cover the pan with foil. Remove from oven when the middles is baked all the way through, and let the breakfast bake rest, covered with foil, for 10-15 minutes. Serve and enjoy!