This Hashbrown Breakfast Casserole is a morning winner! It’s filled with crispy hashbrowns, fluffy eggs, and gooey cheese that melt together for a fulfilling dish.
You can whip this up in no time and have leftovers for the week! I love serving it on lazy Sundays with a side of fruit. It’s a yummy start to the day!
Key Ingredients & Substitutions
Hashbrowns: Frozen hashbrowns are so convenient and easy to use. If you’re feeling adventurous, try making your own from fresh potatoes! Just grate them and squeeze out excess moisture. You can also use sweet potatoes for a twist!
Breakfast Sausage: This optional ingredient adds great flavor. If you’re looking for a healthier option, turkey sausage works well too. For a vegetarian option, consider using cooked lentils or plant-based sausage!
Cheddar Cheese: I love using sharp cheddar for its bold flavor. If you want something creamier, go for a mix of mozzarella and cheddar. Other good options are Monterey Jack or pepper jack for a kick!
Eggs: Fresh eggs provide the best flavor in this casserole. If you’re vegan, you could try using flax eggs or chickpea flour mixed with water as a substitute, but the texture will differ.
How Do I Ensure My Casserole is Perfectly Cooked?
Cooking time is important for achieving the right texture in your casserole. Start by baking it for 45 minutes, but make sure to check if the center is set. You can gently shake the dish; if the center jiggles, it needs more time. If you want a runny yolk on top, add the whole eggs in the last 10 minutes of baking!
- Preheat and prepare your baking dish well to avoid sticking.
- Mix ingredients evenly so every bite is delicious.
- Let it cool for a few minutes after baking; this helps everything settle and makes it easier to cut into squares.
Hashbrown Breakfast Casserole with Eggs
Ingredients:
- 4 cups frozen hashbrowns (thawed)
- 1 cup cooked breakfast sausage, crumbled (optional)
- 1/2 cup diced red bell pepper
- 1/4 cup diced green onions, plus extra for garnish
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 large eggs
- 1 cup milk
- Salt and black pepper to taste
- Cooking spray or butter for greasing the baking dish
How Much Time Will You Need?
This tasty breakfast casserole will take about 15 minutes to prepare, and you’ll need to bake it for about 45 minutes. It’s perfect for getting a delicious breakfast on the table with minimal effort!
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Start by preheating your oven to 375°F (190°C). While the oven heats up, grab a 9×13 inch baking dish and lightly grease it with cooking spray or butter to prevent sticking.
2. Mix the Hashbrown Base:
In a large bowl, mix together the thawed hashbrowns, cooked sausage (if using), diced red bell pepper, green onions, 1 ½ cups of shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir everything together until it’s well combined.
3. Assemble the Casserole:
Spread the hashbrown mixture evenly into the greased baking dish. Make sure it’s flattened out to create an even layer on the bottom.
4. Prepare the Egg Mixture:
In a separate bowl, whisk together the eggs and milk until they are well mixed. Pour this egg mixture evenly over the hashbrown layer in the baking dish.
5. Add More Cheese:
Sprinkle the remaining ½ cup of cheddar cheese over the top of the casserole. This will create a cheesy, delicious crust as it bakes!
6. Bake the Casserole:
Carefully place the casserole in the preheated oven and bake for about 45 minutes. You’ll know it’s ready when the eggs are set, and the cheese is bubbly and golden brown.
7. Optional Egg Topping:
If you’d like to top your casserole with eggs for fun, do this in the last 10 minutes of baking. Crack a few whole eggs gently on top, pressing them down a bit into the mixture, and bake until the egg whites are cooked but the yolks remain runny.
8. Serve and Enjoy:
Once the casserole is out of the oven, let it cool for a few minutes. This makes it easier to cut! Before serving, garnish with extra sliced green onions for color and freshness.
Enjoy your hearty, cheesy Hashbrown Breakfast Casserole with eggs!
Can I Use Fresh Potatoes Instead of Frozen Hashbrowns?
Absolutely! If you prefer fresh potatoes, grate them and squeeze out the excess moisture before using them in the casserole. About 4 cups of grated fresh potatoes will work perfectly.
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the casserole the night before and store it in the fridge uncooked. In the morning, simply bake it straight from the refrigerator, adding an extra 5-10 minutes to the cooking time.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven at 350°F (175°C) until warmed through.
What Can I Substitute for Eggs in This Recipe?
If you’re looking for an egg substitute, you can use a mixture of 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg. For this recipe, you’d need about 1 cup of this flax egg mixture. Keep in mind, the texture will differ slightly.
