Hashbrown Breakfast Casserole
You'll love this easy and hearty Hashbrown Breakfast Casserole. The perfect make-ahead or same day breakfast that is filling and satisfying.
Ingredients
- 20 ounces thawed, shredded or cubed hashbrowns use your favorite store brand
- 1 lb breakfast turkey sausage, or cooked bacon or ham
- 1 small green pepper diced fine
- 1 small red pepper diced fine
- 1/4 cup red onion, diced fine
- 8 large eggs
- 1 1/3 cups milk, preferably 1 or 2%
- 1/2 tsp Italian seasoning
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup shredded Gruyere cheese
- chopped fresh parsley for garnish
Instructions
Preheat oven to 350℉ if baking the same day. Prepare a 9×13 inch baking dish with non-stick cooking spray.
- In a large skillet cook sausage breaking into crumbles until no longer pink. Remove excess grease. Add peppers and onions and sauté until softened, about 3-4 minutes. Remove the pan from heat and allow to cool slightly while you get the other ingredients ready.
- In a medium size bowl whisk eggs, milk, and seasonings until fully combined.
- to prepared casserole dish, add the thawed hashbrowns, cooled sausage and veggies, 1/2 cup cheddar cheese, and 1/2 cup Gruyere cheese (or mix together in a large bowl). Fold the ingredients together until incorporated.
- Once the hashbrown meat mixture is combined, smooth out in an even layer in the casserole dish, them pour the egg mixture evenly over the top. Give the pan a little shake and sprinkle on remaining 1 cup shredded cheese.
- Bake immediately uncovered for 50-60 minutes or until cooked through. You'll know it's done when the top is set in the center. Garnish with fresh parsley and allow to rest for 10-minutes before slicing into squares.
Notes
Tips:
Make ahead- Prepare casserole and cover tightly with plastic wrap or foil and place in the refrigerator for up to 2 days. When ready to bake, set out on the counter for 30-minutes. Preheat the oven to 350℉. Remove the cover and bake for 50-65 minutes or until cooked through and center is set. Let stand 10-minutes before slicing into squares.
Customize breakfast casserole-
Hashbrowns- Use cubed, shredded or even O'brien hashbrowns.
Meat- Make with with any kind of cooked breakfast sausage, bacon, ham, or a combination of all 3.
Veggies- Add other veggies like sautéed mushrooms, zucchini, or spinach.
Cheese- When it comes to cheese, use what you love. So many options like Colby Jack, Pepper Jack, Parmesan, Feta, goat cheese, or a Mexican blend.
Seasonings- Use your favorite dried or fresh herbs, garlic powder, onion powder, seasoning salt, etc...
Freezing the leftovers- Hashbrown Breakfast Casserole is freezer friendly and reheats well. Make sure the casserole is completely cooled then transfer squares to a freezer safe container. Freeze for up to 2 months. When ready to eat, pull out 1 square and heat in the microwave or oven.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 279 |
| % Daily Value* | |
| Total Fat 18.1g | 23% |
| Saturated Fat 8.7g | 44% |
| Cholesterol 233mg | 78% |
| Sodium 353mg | 15% |
| Total Carbohydrate 10.3g | 4% |
| Dietary Fiber 1.2g | 4% |
| Total Sugars 3.4g | |
| Protein 18g | |
| Vitamin D 20mcg | 101% |
| Calcium 306mg | 24% |
| Iron 1mg | 7% |
| Potassium 136mg | 3% |