Description
This Hash Brown Breakfast Bundt is the ultimate all-in-one morning dish—crispy on the outside, tender on the inside, and packed with classic breakfast flavors. Golden hash browns form the perfect base, mixed with savory sausage, fluffy eggs, and plenty of melted cheese. Baked in a Bundt pan, it comes out beautifully shaped and sliceable, making it ideal for brunch gatherings, holidays, or meal-prep breakfasts that feel extra special with minimal effort.
Ingredients
1 (30 oz) bag frozen shredded hash browns, thawed
1 lb breakfast sausage, cooked and crumbled
8 large eggs
1 cup whole milk
2 cups shredded cheddar cheese (or a cheddar–mozzarella blend)
½ cup chopped onion (optional)
½ cup chopped bell pepper (optional)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
Cooking spray or butter, for greasing the pan
Method of Preparation
Preheat the oven to 375°F (190°C). Generously grease a Bundt pan with cooking spray or butter to prevent sticking.
Prepare the sausage by cooking it in a skillet over medium heat until browned and fully cooked. Drain excess grease and set aside.
Mix the base in a large bowl. Add the thawed hash browns, cooked sausage, and shredded cheese. Toss gently to combine.
Whisk the eggs in a separate bowl with the milk, salt, black pepper, garlic powder, and paprika until smooth and well blended.
Combine everything by pouring the egg mixture over the hash brown mixture. Add onions and bell peppers if using, then stir until evenly coated.
Fill the Bundt pan with the mixture, pressing it down lightly so it’s compact and even.
Bake uncovered for 45–55 minutes, or until the top is golden brown and the center is set.
Rest and release: Let the Bundt rest for 10 minutes, then carefully invert it onto a serving plate.
Serve warm, sliced, and enjoy on its own or with sour cream, hot sauce, or fresh fruit on the side.
Enjoy