Description
A simple, high-protein egg bake casserole featuring sausage and hash browns, perfect for easy meal prep or feeding a crowd.
Ingredients
Scale
- 1 pound breakfast sausage, cooked and drained
- 2 cups frozen shredded hash browns, thawed
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 cup cottage cheese
- 12 large eggs
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Grease a 9×13 inch baking dish.
- Spread the cooked sausage evenly over the bottom of the dish.
- Layer the thawed hash browns over the sausage.
- Sprinkle the cheddar and Monterey Jack cheese over the hash browns.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until combined.
- Pour the egg mixture evenly over the layered ingredients in the baking dish.
- Cover the dish tightly with plastic wrap or foil. Refrigerate for at least 4 hours or preferably overnight.
- When ready to bake, preheat your oven to 375 degrees Fahrenheit. Remove the plastic wrap.
- Bake for 40 to 45 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Let the egg bake rest for 5 minutes before slicing and serving.
Notes
- For a gluten-free option, confirm your hash browns do not contain wheat fillers.
- You can substitute bacon for the sausage if you prefer.
- To increase the protein content, add 1/2 cup of dry oats to the egg mixture before pouring.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3
- Sodium: 650
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 22
- Cholesterol: 210