Easy & Healthy Hash Brown Breakfast
Easy hash brown breakfast casserole with eggs, sausage, and cheese. Perfect for meal prep, quick breakfasts, or family brunch!
Equipment
- 9×13-inch baking dish
- Large bowl
- Whisk
- Cutting board + knife
- Measuring cups/spoons
- Cooking spray
Ingredients
- 1 bag 20 oz shredded potato hashbrowns
- 18 mini chicken sausage maple
- 12 large eggs
- 1 cup low fat cottage cheese
- 8 oz low fat cheddar cheese shredded or pre shredded cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon dried parsley
Instructions
- Preheat oven to 350°F and grease a 9×13-inch casserole dish or line with parchment paper.
- Slice the chicken sausage into thin, bite-sized pieces so it distributes evenly throughout the casserole.
- In a large bowl, whisk together the eggs, cottage cheese, salt, black pepper, garlic powder, onion powder, smoked paprika, and dried parsley until smooth and well combined.
- Stir in the shredded hash browns, sliced sausage, and half of the shredded cheddar cheese into the egg mixture. Mix until everything is evenly combined.
- Pour the mixture into the prepared baking dish and spread it out evenly. Top with the remaining cheese.
- Place in the oven and bake for 60-65 minutes, or until the eggs are fully set and the top is golden brown.
- Let the casserole cool for a few minutes before slicing into portions. Top with chives if using. Serve warm and enjoy!
Notes
Scroll up to see substitutions, variations, storage tips and my dietitian tip!
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Nutrition
Serving: 1servingCalories: 241kcalCarbohydrates: 4gProtein: 26gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 290mgSodium: 1171mgPotassium: 225mgFiber: 0.1gSugar: 2gVitamin A: 488IUVitamin C: 0.1mgCalcium: 184mgIron: 2mg
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