Hash Brown Breakfast Bake with Breakfast Infused Olive Oil Blend

Golden hash browns, savory breakfast sausage, fluffy eggs, sharp cheddar, and sweet onion bake into a comforting morning casserole that brings a lot of flavor to the table. The Breakfast Infused Olive Oil Blend layers caramelized onion, garlic, herbs, nutritional yeast, and smoked paprika into every bite, giving the whole pan a warm breakfast-brunch character that feels right at home for a family breakfast, holiday morning, or easy entertaining. It’s the kind of make-ahead-friendly bake people happily come back for again and again.

Garden Infuzions

Hash Brown Breakfast Bake with Breakfast Infused Olive Oil Blend

Crispy hash browns, fluffy eggs, smoky breakfast sausage, and melted cheddar bake together with Breakfast Infused Olive Oil Blend for a savory morning casserole that feels cozy and satisfying.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch, Side Dishes

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 30-ounce package frozen shredded hash browns, thawed
• 2 tablespoons Breakfast Infused Olive Oil Blend
• 1 pound breakfast sausage
• 1 small yellow onion diced
• 1 red bell pepper diced
• 8 large eggs
• 1/2 cup whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cups shredded cheddar cheese
• 2 tablespoons chopped fresh chives
• 1 tablespoon unsalted butter for greasing the pan

Equipment

• 1 9x13-inch baking dish Greased for baking
• 1 Large skillet For browning sausage and vegetables
• 1 Medium mixing bowl For whisking the egg mixture
• 1 whisk For blending the custard
• 1 Spatula For spreading and pressing layers

Method

 

Instructions

1. Preheat the oven to 375°F and grease a 9x13-inch baking dish with the butter.
2. Warm the Breakfast Infused Olive Oil Blend in a large skillet over medium heat, then add the sausage and cook until browned, breaking it into crumbles as it cooks.
3. Stir in the onion and bell pepper, then cook for 4 to 5 minutes until softened and fragrant.
4. Spread the thawed hash browns in an even layer in the prepared baking dish.
5. Spoon the sausage mixture over the potatoes, then sprinkle the cheddar cheese evenly on top.
6. In a medium bowl, whisk the eggs, milk, salt, and black pepper until smooth.
7. Pour the egg mixture evenly over the casserole, then gently press the top down with a spatula so the liquid settles through the layers.
8. Bake for 40 to 45 minutes, until the center is set and the top is golden brown.
9. Let the bake rest for 10 minutes, then finish with chopped chives and slice into squares to serve.

Notes

Thawing the hash browns helps the casserole bake evenly and keeps the texture light instead of soggy. If you want a softer top, cover loosely with foil for the first 25 minutes of baking, then uncover to brown the surface. For best slicing, let the bake rest before serving.

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Recipe Tips

• Thaw the hash browns first so the bake sets evenly and the potatoes brown at the edges.
• Let the sausage mixture cool slightly before adding the eggs so the custard stays tender.
• For extra color, sprinkle a little cheese over the top during the last few minutes of baking.

Serving Suggestions

• Serve warm with fresh fruit and hot coffee for brunch.
• Pair it with a simple green salad for a relaxed lunch or light dinner.
• Add salsa, sliced avocado, or chopped chives at the table for an easy finish.

Storage

• Cover leftovers and refrigerate for up to 4 days.
• Reheat individual squares in the microwave or warm the whole pan in a low oven until heated through.
• Freeze tightly wrapped portions for longer storage, then thaw in the refrigerator before reheating.

Variations

• Swap breakfast sausage for chopped ham or cooked turkey sausage.
• Use pepper jack instead of cheddar for a little extra kick.
• Stir in diced bell pepper, spinach, or mushrooms for more color and texture.

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