High Protein Hashbrown Egg Bake

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I’m always looking for easy ways to switch up my breakfast while packing in some protein to start the day off with. This High Protein Hashbrown Egg Bake is not only so easy to make but it’s a great option to start the day off with! Add it to your plans for meal prep for the week or brunch plans.

If there’s one thing I’m going to have prepped and ready for the week, it’s going to be something for breakfast! Starting the day off with a high protein, easy breakfast really does make the day even smoother. I love having something already ready in the fridge to easily grab and reheat too. That’s where this Hashbrown Egg Bake comes in! It would also be great to serve to a crowd since it makes a bunch! I’m thinking Easter or Mother’s Day brunch around the corner!?

This egg bake is super customizable based off what you like or have on hand too! I love the base of the hashbrowns with it and the cottage cheese for extra protein! If you’re not a fan of cottage cheese though, I think you will still like this one!

Table of Contents

What you need for High Protein Hashbrown Egg Bake:

Eggs
Cottage Cheese
Breakfast Sausage
Shredded Frozen Hashbrowns
Red Bell Pepper
Yellow onion
Spinach
Garlic cloves
Crumbled feta cheese
Sea Salt
Black Pepper
Avocado Oil Spray
Extra virgin olive oil

How to make this egg bake:

Preheat oven to 375 degrees.
Chop up red bell pepper, spinach and yellow onion. Mince garlic.
Cook breakfast sausage according to package.
In a large bowl, combine eggs, cottage cheese, salt and pepper. Whisk to combine.
On a heated pan, add olive oil. Saute onion and garlic until fragrant. Remove from the pan and add to a bowl with chopped bell pepper, spinach and crumbled feta cheese. Mix to combine. Set aside.
Spray your 9×13 casserole dish with avocado oil spray.
Pour shredded hashbrowns on the bottom. Sprinkle with a dash of salt and pepper.
Layer in with cooked breakfast sausage and then mix of veggies to completely cover on top. Pour whisked eggs on top to completely cover. You may want to use a fork here to get everything coated.
Place in the oven to bake for 40-45 minutes or until the top is lightly brown. Be sure the egg isn’t runny on top and it’s lightly brown along the edges.
Remove from the oven and allow to cool for 5 minutes or so before cutting into it.
Enjoy!!

If you want to switch this up, try doing this instead:

Use your favorite breakfast sausage! I used the Whole Foods 365 Sausage
Add different veggies like mushrooms or zucchini.
Use a different cheese like shredded cheddar, crumbled goat cheese or leave out completely.

How to store your leftover egg bake:

I keep mine in the Pyrex container that I bake it in which makes it even easier! Be sure to let it cool fully before storing. You can also store it as slices in the freezer in a freezer safe bag for up to 3 months.

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FAQs:

How long will this last in the fridge?

You can keep this in the fridge for up to 4 days! Reheat slices individually in the microwave.

Can I freeze this?

Yes! This can stay frozen for up to 3 months when stored properly. Store individual slices in a freezer safe bag.

What breakfast sausage did you use?

I used the Whole Foods 365 Breakfast Sausage for this.

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