This Hashbrown Breakfast Casserole is a warm, hearty dish perfect for mornings. It’s packed with crispy hashbrowns, eggs, cheese, and your choice of meat for a filling meal!
Who doesn’t love a one-pan breakfast? I love how easy it is to throw everything together and let it bake while I sip my coffee. It’s a great way to feed a crowd or just yourself! ☕️
Key Ingredients & Substitutions
Frozen Shredded Hashbrowns: These give the casserole its base and crunchy texture. If you prefer, you can use fresh grated potatoes, but make sure to squeeze out excess moisture before adding them.
Breakfast Sausage: I love the flavor of breakfast sausage, but turkey sausage or even crumbled bacon works well too. If you want a vegetarian option, try using a meat substitute like soy sausage.
Bell Peppers: Red and green bell peppers add a nice crunch and color. You could swap them for diced tomatoes, spinach, or any other veggies you have on hand.
Cheddar Cheese: Cheddar is classic, but feel free to mix it up! Monterey Jack or pepper jack adds a fun twist. Vegan cheese can also be used if you’re looking for a dairy-free option.
Eggs: They hold everything together. If you need a substitute, try a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water = 1 egg) or a mix of silken tofu, blended until smooth.
How Do You Get the Perfect Texture for Your Casserole?
Getting the texture just right is key! Cook your hashbrowns so they’re nice and crispy before layering. You can quickly pan-fry them or bake them for about 15 minutes to give them a head start.
- Use a 9×13-inch pan to ensure even cooking.
- Spread the hashbrowns evenly and press them down slightly for a firmer base.
- Let it sit after baking. This helps the casserole set up, making it easier to slice.
These techniques will help you create a deliciously hearty breakfast casserole that’s sure to impress! Enjoy cutting into those cheesy layers!
How to Make Hashbrown Breakfast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1 lb breakfast sausage, cooked and crumbled
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper or celery
- 1 cup diced onion
- 2 cups shredded cheddar cheese, divided
- 8 large eggs
- 2 cups milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Garnish:
- Fresh parsley, chopped (optional)
How Much Time Will You Need?
This delicious casserole will take about 15 minutes to prepare and 45 to 55 minutes to bake. So, in total, plan for about 1 hour and 10 minutes to have it ready to serve. It’s perfect for a cozy family breakfast or a fantastic brunch gathering!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, gather all your ingredients and lightly grease a 9×13-inch casserole dish to prevent sticking.
2. Cook the Sausage:
In a skillet over medium heat, cook the breakfast sausage until it’s nicely browned and fully cooked. Once done, drain any excess grease and set the sausage aside. This adds wonderful flavor to your casserole!
3. Layer the Hashbrowns:
In your greased casserole dish, spread an even layer of the thawed hashbrowns. This will be the hearty base of your dish.
4. Add the Sausage:
Now, sprinkle the cooked sausage evenly over the hashbrowns. This gives your casserole a tasty protein boost!
5. Mix in the Veggies:
Distribute the diced red and green bell peppers (or celery) and diced onion over the sausage layer. This adds nice color and crunch!
6. Cheese Layer:
Sprinkle 1 1/2 cups of the shredded cheddar cheese over the vegetable layer. This will melt beautifully and enhance the cheesy goodness throughout the casserole.
7. Prepare the Egg Mixture:
In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until everything is well combined. This rich mixture will bind all the ingredients together.
8. Combine Everything:
Pour the egg mixture evenly over the layers in the casserole dish. Make sure to cover everything nicely!
9. Final Cheese Topping:
Sprinkle the remaining 1/2 cup of cheddar cheese on top for an extra cheesy finish.
10. Bake:
Place the casserole in the preheated oven and bake uncovered for 45 to 55 minutes, or until the casserole is set and the top turns a lovely golden brown. You’ll know it’s done when it’s firm in the center.
11. Cool and Slice:
Once out of the oven, let the casserole cool for about 5 to 10 minutes. This makes it easier to cut into squares.
12. Garnish and Serve:
If desired, sprinkle some fresh chopped parsley on top for a touch of color. Serve warm and enjoy!
This Hashbrown Breakfast Casserole is hearty, delicious, and sure to be a hit! Perfect for family breakfasts or entertaining guests. Enjoy every cheesy bite!
Can I Use Fresh Potatoes Instead of Frozen Hashbrowns?
Yes, you can use fresh potatoes! Grate them and make sure to rinse and squeeze out excess moisture before using them in the recipe to prevent the casserole from being too soggy.
Can I Prepare This Casserole Ahead of Time?
Absolutely! You can assemble the casserole the night before and store it in the refrigerator. Just be sure to cover it tightly. When you’re ready to bake, allow it to sit at room temperature for about 30 minutes before putting it in the oven.
What Can I Substitute for the Breakfast Sausage?
If you prefer a different protein, you can use turkey sausage, cooked bacon, or even a plant-based sausage for a vegetarian option. Just make sure whatever you use is fully cooked before adding it to the casserole.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm a portion in the microwave or in an oven at 350°F (175°C) until heated through. Enjoy your meal again!
