Be sure to try my Egg Muffins and Homemade Pancakes next!
Hashbrown Breakfast Casserole
This is the ultimate breakfast recipe that’s easy to make ahead of time and is perfect for feeding a crowd! Not only that, but it’s very forgiving. You can modify what kind of meat you use, the vegetables, cheese options, and more! My favorite part about this is the layers. I love how the hashbrowns and eggs combine so that you get a perfect proportion of eggs and potatoes with every bite. There are 2 separate layers of cheese which keeps everything moist and delicious, and the sausage, peppers, and onions on top are so savory and delicious.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Sauté sausage, peppers, and onions. Drain grease and set aside. Whisk eggs until just combined. Mix in the milk, sour cream, hot sauce, and seasonings.
Arrange the hash browns on the bottom of a lightly greased 9 x 13-inch casserole dish. Drizzle with melted butter and toss to combine. Top with 1 cup cheddar cheese, then add the sauteed sausage/onions/peppers.
Pour the egg mixture on top, then add remaining 1 cup cheddar cheese. Bake at 350° for 50 minutes, check on it every 5 minutes after that. It’s done when the edges are slightly browned and the middle is nearly set. It will finish setting while it rests. Rest 10 minutes prior to serving.
Make-Ahead Method
Refrigerator: Assemble the casserole as outlined. Cover and refrigerate for up to 48 hours prior to baking. When ready to bake: Let it sit out for 30 minutes before baking, then bake as outlined. Freezer: Assemble the casserole as outlined. Cover and freeze for up to 2 months. Let it defrost in the fridge for 24 hours prior to baking. Let it sit out for 30 minutes before baking, then bake as outlined.
About the Hash Browns
Make sure the hash browns are fully thawed to ensure the best consistency. It also takes twice as long to bake if they’re frozen, which will overcook the eggs. I like to use Lamb Weston Thick Cut Hash Browns. They’re nice and thick and hold up well in this casserole. You can also use cubed hash browns in this recipe if that is your preference or if you’re unable to obtain the shredded ones.
How to Thaw Hash Browns
Place the package in the refrigerator overnight. Defrost them in the microwave. Let them sit at room temperature in a large bowl for about 45 minutes.
Be sure to pat them dry after they have thawed.
Ingredient Substitutions
There are an endless number of ingredient combinations that you can use for this recipe, here are some options to get started:
Meat: Sausage, turkey sausage, ham, and bacon are all great in this recipe. Vegetables: Sauteed mushrooms, spinach, and steamed broccoli make great additions as well. Cheese: Monterey Jack, Colby, Mozzarella, White Cheddar, and Gouda are all great cheese options that can be used.
Storing Leftovers
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well: Freeze portion sizes in Tupperware containers or freezer bags and let thaw in the fridge overnight prior to reheating in the microwave or the oven. To reheat in the oven: Place in a lightly greased casserole dish. Cover and bake at 350° for 20-25 minutes, or until heated through.
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9 x 13-inch Casserole Dish– This is the one I use for this recipe. Immersion Blender– this makes it really easy to whisk the eggs to a super fluffy consistency. Mixing Bowls Pinch Bowls– to measure out seasonings ahead of time.
