Breakfast Casserole With Hashbrowns
If you’re all about cozy mornings, this breakfast casserole with hashbrowns will quickly become your go-to recipe. Absolutely!
It’s loaded with crispy hashbrowns, savory sausage, melty cheese, and all the goodness you need to fuel your day.
Perfect for feeding your family or just getting into a hearty breakfast yourself.
How to Make Breakfast Casserole With Hashbrowns: Step-by-Step Instructions
Here’s the deal: this casserole is super simple to make, and it practically cooks itself once you’ve got everything ready.
What You’ll Need
- 1 lb breakfast sausage (or bacon if you’re feeling fancy)
- 1 bag (30 oz) frozen hashbrowns (thawed)
- 1 ½ cups shredded cheddar cheese (because cheese makes everything better)
- ½ cup diced onion
- 1 cup milk (whole or 2%, whatever floats your boat)
- 6 large eggs
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- Optional: ½ cup chopped bell peppers or mushrooms (for a veggie twist)
Step-by-Step Instructions
Step 1: Cook the Sausage
Start by cooking your breakfast sausage (or bacon, if you’ve got a soft spot for crispy bacon).
Crumble it into a hot skillet over medium heat and cook it until it’s brown and delicious.
If you’re using bacon, chop it into small bits and cook until it’s crispy. Once cooked, drain any excess fat and set aside. Now, your house should smell amazing.
Step 2: Preheat Your Oven
Preheat your oven to 350°F (175°C). This way, by the time you’re done assembling the casserole, the oven’s ready to go.
Step 3: Mix It All Together
In a large mixing bowl, whisk the eggs, milk, garlic powder, salt, and pepper. This is where the magic happens!
You want everything to blend together, so give it a good mix. Feel free to add those optional veggies like bell peppers or mushrooms at this stage if you want to sneak in some greens.
Step 4: Layer the Ingredients
Now, take a 9×13-inch casserole dish and coat it lightly with cooking spray (or rub it with butter if you’re feeling extra indulgent).
Spread the thawed hashbrowns evenly in the bottom of the dish. Then, layer on your cooked sausage (or bacon).
Top with the diced onions and half of your shredded cheese.
Step 5: Pour the Egg Mixture
Pour your egg mixture over the layered ingredients. Don’t worry if it looks a little sloppy; everything will settle nicely once it’s in the oven.
Step 6: Bake to Perfection
Now, put the casserole in the preheated oven for about 40-45 minutes. You’ll know it’s done when the top is golden brown and the eggs have set. If you’re a fan of extra crispy cheese (who isn’t?), feel free to broil it for an extra 2-3 minutes. Keep an eye on it to avoid burning.
Step 7: Let It Cool and Serve
Once your casserole is golden and cooked through, pull it out of the oven and let it sit for about 5 minutes before slicing. This allows it to firm up a bit and makes serving a breeze.
Common Mistakes to Avoid
- Skipping the Thawing Step – Using frozen hashbrowns straight from the freezer can make your casserole soggy. Be sure to thaw them first for the crispiest results.
- Not Draining the Sausage – If you leave too much fat in the sausage, your casserole will be greasy. Drain it well, my friend.
- Underbaking – Not baking it long enough means a runny, sad breakfast. If the center’s not set, just put it back in for a few more minutes until it’s golden and delicious.
- Too Much Cheese – Wait, did I really just say that? Yes. Too much cheese can make the casserole too greasy. Stick with the recommended amount for the best melt without the mess.
Best Tips for This Recipe
⑴ Customize the Filling: Feel free to add cooked veggies like spinach, bell peppers, or mushrooms to give this dish some extra flavor and nutrients.
⑵ Make It Ahead: You can assemble this casserole the night before, then just bake it the next morning. Perfect for lazy weekends or big brunches.
⑶ Use Different Cheese: Switch up the cheese based on what you have. Mozzarella for a lighter, stretchier cheese, or a spicy pepper jack.
Serving Suggestions
This casserole is a meal all on its own, but you can always jazz it up with a few extras on the side. Here are some serving ideas:
- Fresh Fruit: A fresh fruit salad or a bowl of mixed berries cuts through the richness of the casserole for a refreshing balance.
- Hot Sauce or Salsa: If you like a little heat, drizzle on some hot sauce or a side of salsa to bring out the flavors.
- Toast or English Muffins: Serve it alongside some crunchy toast or toasted English muffins for a breakfast that’s as filling as it is satisfying.
Storage and Freezing
Leftovers? Yes, please! Here’s how to store and reheat them:
- Refrigerate: Store any leftover casserole in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in the microwave or put it back in the oven until heated through.
- Freeze: If you’ve made a big batch (or just want to save some for later), this casserole freezes beautifully. Wrap it tightly in foil or plastic wrap and freeze for up to 2-3 months. To reheat, thaw overnight in the fridge and bake at 350°F until warmed through.
Frequently Asked Questions (FAQs)
Q1: Can I make this casserole vegetarian?
A1: Absolutely! Skip the sausage and load up on veggies like mushrooms, spinach, and bell peppers for a delicious meatless option.
Q2: Can I use fresh hashbrowns instead of frozen?
A2: You sure can! Just be sure to cook the fresh hashbrowns first until they’re crispy, or they might make the casserole too soggy.
Q3: Can I use a different type of cheese?
A3: Yes! Cheddar is great, but you can try mozzarella, Monterey Jack, or even something sharp like Gruyère.
Q4: Can I make this casserole the night before?
A4: Yep! Just assemble everything and store it in the fridge overnight. Then, bake it the next morning.
Q5: What if I don’t have a 9×13 dish?
A5: No worries! You can use any similar-sized casserole dish or even a deep baking pan. Just adjust the baking time if needed.
Q6: Is this recipe gluten-free?
A6: It is, as long as you use gluten-free hashbrowns. Just check the label of the frozen hashbrowns to make sure.
Q7: Can I add more eggs for extra fluffiness?
A7: Absolutely! If you want a fluffier texture, add an extra egg or two, and don’t forget to adjust the milk accordingly.
Conclusion
This breakfast casserole with hashbrowns is a total crowd-pleaser, whether you’re feeding your family or just treating yourself to a cozy breakfast.
It’s easy, customizable, and loaded with all the good stuff you crave in the morning.
So, give it a try and let me know how it turns out!
You Might Also Want To Try
- Overnight Oats Recipe With Peanut Butter
- Banana Bread Recipe
- Chicken Sheet Pan And Potatoes For Dinner
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Breakfast Casserole With Hashbrowns
Ingredients
Ingredients:
- 1 lb breakfast sausage
- 1 bag 30 oz frozen hashbrowns (thawed)
- 1 ½ cups shredded cheddar cheese
- ½ cup diced onion
- 1 cup milk
- 6 large eggs
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- Optional: ½ cup chopped bell peppers or mushrooms
Instructions
Instructions:
- Cook the Sausage: Brown the sausage or bacon in a skillet. Drain the excess fat and set aside.
- Preheat the Oven: Set the oven to 350°F (175°C).
- Mix the Egg Mixture: Whisk eggs, milk, garlic powder, salt, and pepper in a bowl. Add optional veggies if desired.
- Layer the Ingredients: Spread hashbrowns in a casserole dish, then layer with sausage, onions, and half the cheese.
- Pour the Eggs: Pour the egg mixture over everything.
- Bake: Bake for 40-45 minutes until golden brown and eggs are set.
- Cool and Serve: Let it cool for 5 minutes before slicing.
Notes
- Feel free to use turkey sausage for a leaner version.
- You can substitute half-and-half or heavy cream for a richer texture.
- Make sure to thaw hashbrowns thoroughly for best results.
