Egg-Bake Hotdish
intro
Creamy, savory Midwestern egg-bake hotdish loaded with sausage, hash browns, and melted cheddar: an easy, filling, crowd-pleasing baked staple for gatherings.
Ingredients
Steps
Prep oven and baking dish
Adjust your oven rack to the middle position, then preheat the oven to 175°C (350°F). Use the 2 tablespoons of melted unsalted butter to thoroughly grease the interior of a 9x13 inch (23x33cm) glass baking dish, coating all corners and sides fully to prevent sticking during baking.
Sauté sausage and vegetables
Place a large 12-inch skillet over medium heat (pan surface ~160°C/320°F). Add the 450g bulk pork breakfast sausage, breaking it into small crumbles with a wooden spoon as it cooks for 5 minutes. Stir in the ½ cup diced yellow onion and ½ cup diced red bell pepper, then sauté for an additional 4 minutes until the sausage is fully browned and vegetables are tender. Pour off all excess rendered grease from the skillet before assembling the hotdish.
Layer hotdish base components
Spread the 4 cups of thawed, patted-dry shredded hash browns in a tight, even layer across the bottom of the greased baking dish. Sprinkle 1 ½ cups of the shredded sharp cheddar cheese evenly over the hash browns, then top with the drained cooked sausage and vegetable mixture, spreading it to cover the cheese layer completely.
Whisk smooth egg custard
In a large 4-quart mixing bowl, combine the 12 large eggs, 1 cup whole milk, ½ cup full-fat sour cream, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and ½ teaspoon garlic powder. Whisk the mixture vigorously for 2 full minutes until it is completely smooth, with no visible streaks of egg white or lumps of sour cream remaining.
Pour custard and add topping
Slowly pour the whisked egg custard evenly over the layered ingredients in the baking dish. Press gently on the top layer with a silicone spatula to ensure the custard seeps down through all layers to the bottom of the dish. Sprinkle the remaining ½ cup of shredded sharp cheddar cheese across the entire top surface of the hotdish.
Bake hotdish until set
Carefully place the assembled baking dish on the preheated oven’s middle rack. Bake uncovered for 40 minutes at 175°C (350°F). The hotdish is fully cooked when the center is firm (no liquid jiggling when you gently nudge the dish edge) and the top cheese is bubbly with light golden-brown edges.
Rest and portion hotdish
Remove the baked hotdish from the oven using oven mitts, and let it rest at room temperature for 10 minutes to allow the custard to set fully. Slice the hotdish into 6 equal square portions and serve warm.
Tips
2.This hotdish is extremely make-ahead friendly: assemble all layers (except the final cheese topping) in the baking dish, cover tightly with plastic wrap, and refrigerate for up to 12 hours before baking. Add 5 minutes to the total bake time if cooking straight from the refrigerator.
3.For a savory, crunchy topping twist, sprinkle ½ cup (60g) of crispy fried onions over the hotdish during the last 10 minutes of baking for added texture.
Wait I’m literally a total beginner in the kitchen and I just pulled this out of the oven and it looks perfect?? I was so nervous I’d mess it up because I’ve never made any kind of hotdish before, but the steps were so easy to follow. Already texted the recipe link to my roommate!
Made this for a quick weeknight dinner when we had nothing else in the fridge and it hit so hard. I used what we had on hand: eggs, cheese, frozen hash browns, leftover bacon from breakfast, a little bit of onion. My teenagers both grumbled when I said we were having an egg dish for dinner, but they both cleared their plates and asked if we could have it again next week. Wild.
I’ve been making egg bakes for my grandkids for 40 years, and this recipe is so straightforward and tasty! I used the frozen hash browns like the recipe said instead of shredding my own potatoes to save time, and no one could even tell the difference. My oldest grandson is home from college and ate three pieces before he even asked what was in it, ha!
OMG this egg bake hotdish was an absolute game changer for our Sunday family brunch! I tossed in a handful of leftover diced holiday ham and a sprinkle of extra cheddar, and it was SO good — even my super picky 7 year old asked for seconds. Total crowd pleaser, will 100% be bringing this to our next neighborhood potluck too!
Flavor was great, but mine came out a little soggy in the middle? I followed the cook time exactly, but I think I forgot to thaw my frozen hash browns first so there was extra water? Bummed because the edges were so crispy and delicious, I know I can nail it next time.
Brought this to my office potluck last week and it was GONE in 10 minutes. Multiple people came up to ask for the recipe, even the guy who never eats anything that isn’t takeout. I added crumbled sausage instead of bacon like the recipe suggested and it was chef’s kiss. 10/10, will make again for our next tailgate.
Super easy recipe, perfect for meal prepping for the work week! I cut it into 6 squares, wrapped them individually, and they heated up like a dream all week long. Only reason I’m not giving 5 stars is I wish it had a little more texture — next time I’m adding some crunchy bell peppers and maybe a sprinkle of breadcrumbs on top.