This Hashbrown Breakfast Casserole is a cozy dish packed with crispy hashbrowns, eggs, cheese, and tasty veggies. It’s perfect for breakfast or brunch with family!
The best part? You can prepare it the night before and just pop it in the oven the next morning. Less cooking stress for you means more time to enjoy the food! 🎉
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns are super convenient for this dish. If you want a fresher option, you can use freshly grated potatoes. Just be sure to squeeze out excess moisture!
Breakfast Sausage: This adds a tasty protein kick. For a lighter version, try turkey sausage or omit it altogether for a vegetarian casserole. You can also use crumbled bacon for a different flavor.
Bell Peppers: Red and green peppers add both color and crunch. If you’re not a fan, feel free to swap them with spinach, kale, or even diced zucchini. It’s a great way to mix in more veggies!
Cheese: Sharp cheddar really enhances the flavor. If you want to change it up, try Monterey Jack, or even a blend of mozzarella and gouda for a creamier texture.
Milk: Whole milk gives a rich flavor, but feel free to use 2% or almond milk as lighter alternatives. Just keep in mind the texture might change slightly.
How Can I Ensure My Casserole Doesn’t Get Soggy?
Soggy casseroles can be a disappointment! Here are a few tips to keep yours nice and fluffy:
- Thaw Hashbrowns Completely: Ensure your hashbrowns are completely thawed and drained of any excess moisture. This helps avoid a watery casserole.
- Cook Ingredients First: If you’re adding veggies, pre-cook them a bit to remove moisture. Sautéing vegetables like onions and bell peppers for a few minutes works wonders.
- Don’t Overmix: Gently combine ingredients to avoid breaking down the hashbrowns too much. Keeping them intact helps maintain a good structure in the casserole.
By following these tips, you’ll end up with a perfect hashbrown breakfast casserole, ready to impress everyone at your table!
Hashbrown Breakfast Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1 lb breakfast sausage, cooked and crumbled (optional for a meatier casserole)
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 1/2 cup finely chopped onion
- 2 cups shredded sharp cheddar cheese, divided
- 8 large eggs
- 2 cups milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 2 green onions, sliced (for garnish)
Time Needed:
This recipe will take around 15 minutes of prep time and about 45-55 minutes to bake. After baking, allow it to rest for about 5 minutes before serving. In total, you’re looking at approximately 1 hour and 15 minutes to enjoy this delicious casserole!
Step-by-Step Instructions:
1. Preheat the oven:
Start off by preheating your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little bit of oil to prevent sticking.
2. Combine the main ingredients:
In a large mixing bowl, combine the thawed hashbrowns, cooked sausage (if you’re using it), diced red and green bell peppers, chopped onion, and 1½ cups of the shredded cheddar cheese. Mix everything gently until well combined.
3. Prepare the egg mixture:
In another bowl, whisk together the eggs, milk, garlic powder, onion powder, and a sprinkle of salt and pepper. Make sure it’s mixed well so everything gets evenly distributed.
4. Mix it all together:
Pour the egg mixture over your hashbrown mixture and stir gently to combine. You want to ensure that the eggs coat all the ingredients, but be careful not to overmix!
5. Bake the casserole:
Transfer the mixture into your prepared baking dish. Spread it out evenly. Then, sprinkle the remaining ½ cup of cheddar cheese on top for a nice golden finish. Bake uncovered for about 45 to 55 minutes, or until the casserole is set in the center and the top is beautifully golden brown.
6. Let it rest and serve:
Once baked, remove the casserole from the oven and let it rest for about 5 minutes. This helps it firm up a little bit. Just before serving, garnish with sliced green onions for that fresh touch!
This hearty casserole is perfect for feeding a big group, and it’s also great for meal prepping for the week. Enjoy it warm and don’t forget to serve it with salsa or sour cream for a little extra flavor! Enjoy your delicious breakfast casserole!
Can I Use Fresh Potatoes Instead of Frozen Hashbrowns?
Absolutely! If you prefer fresh potatoes, you can grate them and squeeze out any excess moisture. Just be sure to par-cook them in boiling water for a few minutes to ensure they’re tender before mixing them in.
Can I Make This Casserole Ahead of Time?
Yes, you can prepare the casserole the night before! Just assemble everything in the baking dish, cover it with foil, and refrigerate overnight. In the morning, uncover and bake as directed, adding a few extra minutes if it’s still cold from the fridge.
How Do I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. To reheat, just pop it in the microwave or warm it in the oven until heated through. You may want to cover it with foil to prevent drying out.
What Variations Can I Try?
Feel free to get creative! You can swap out the veggies for whatever you have on hand, like spinach, mushrooms, or even diced tomatoes. For a spicier kick, add some jalapeños or use pepper jack cheese instead of cheddar!
