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Spicy Comfort Food Baked Hash Brown Casserole Meatless piece egg bake recipe for breakfast

Spicy Comfort Food Baked Hash Brown Casserole

I adore this breakfast or brunch recipe for Spicy Comfort Food Baked Hash Brown Casserole because it is so delicious! I also love this easy hash brown casserole dish because it is simple to make and it tastes like the classic cheesy potato dish but with a spicy twist. This easy shredded hash brown egg bake is mixed with jalapeños, tomatoes, chilis, onions, and two cheeses plus sausage (on half). The dish is a mixture meal for a hybrid diet family looking to feed both vegetarians and meat-lovers in one baked hash brown egg casserole dish. Perfect for brunch or breakfast, but also a great option for an easy lunch or dinner. Great for guests because it is easy to make yet very tasty so you can spend more time visiting with guests and less time in meal prep.
Cook Time 1 hour
Total Time 1 hour
Course Breakfast or Snack
Cuisine American
Servings 8 people


  • 24 ounces potatoes, shredded boiled and shredded or thawed frozen hash browns
  • 2 cups cheddar cheese, sharp shredded
  • 10 ounces tomatoes, green chilies can of Rotel, mild
  • 2/3 cup Queso Fresco cheese crumbled
  • 4 ounces jalapenos canned, hot
  • 1/2 teaspoon salt
  • 1/4 cup onion, diced
  • 6 eggs
  • 1 cup milk skim
  • 1 teaspoon coconut oil
  • 1 1/2 cups sausage, ground mild Italian browned
  • 1/4 teaspoon ground thyme


  • Prepare potatoes by boiling and shredding (cooled) or use thawed frozen hash browns, 24 oz. bag. Thaw for about 45 minutes to an hour. Preheat oven to 400 degrees. Brown sausage and set aside.
  • Stir the following ingredients together in a large bowl: 24 oz. shredded potatoes or hash browns, 2 c. shredded sharp cheddar cheese, 10 oz. can of tomatoes and green chilis (undrained), 2/3 c. crumbled Queso Fresco cheese, 4 oz. can of jalapenos (hot), 1/2 tsp. salt, and 1/4 c. diced onion.
  • Grease a 9x13" glass baking dish with 1 tsp. coconut oil. Place potato/cheese/vegetable mixture into the pan. Pat mixture flat with the back of a spoon.
  • Whisk togther 6 eggs, 1 c. skim milk, 1/4 tsp. ground thyme. Pour evening over potato mixture.
  • Add 1 1/2 c. browned ground Italian sausage to half the pan as desired. Omit for meatless dish or double this amount for all meat. Slightly stir meat into dish.
  • Cook at 400 degrees for one hour. Let cool for about 10 minutes. Cut and serve.
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