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Hash Brown Breakfast Casserole 1

Hash Brown Breakfast Casserole

This Hash Brown Breakfast Casserole transforms simple ingredients into a hearty, crowd-pleasing meal that's perfect for everything from lazy Sunday mornings to holiday brunches. The golden, crispy hash browns form a perfect foundation for fluffy eggs and melted cheese, creating a comfort food masterpiece that's both satisfying and versatile.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Brunch
Cuisine American
Servings 12 servings
Calories 320 kcal

Equipment

  • 9x13-inch Baking Dish
  • Skillet
  • Mixing Bowls
  • Whisk

Ingredients
  

Hash Brown Base

  • 30 oz frozen shredded hash browns thawed
  • 2 tbsp olive oil or melted butter

Filling

  • 1 pound breakfast sausage cooked and crumbled
  • 1 medium onion finely diced
  • 1 red bell pepper diced
  • 2 cloves garlic minced

Egg Mixture

  • 8 large eggs
  • 1 cup whole milk
  • 2 cups shredded cheddar cheese divided
  • 1 tsp dried herbs thyme, rosemary, or Italian seasoning
  • salt and freshly ground black pepper to taste

Optional Add-ins

  • chopped spinach, mushrooms, jalapeños, or green onions

Instructions
 

  • Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  • Press the thawed hash browns into the bottom of the dish, creating an even layer. Drizzle with olive oil or melted butter, then season with salt and pepper.
  • Bake the hash brown base for 15-20 minutes until the edges begin to turn golden.
  • While the hash browns are pre-baking, cook your breakfast sausage in a skillet over medium heat until browned. Remove from heat and drain excess fat.
  • In the same pan, sauté the diced onions and bell peppers until softened, about 5 minutes. Add the garlic and cook for 30 seconds more until fragrant.
  • In a large bowl, whisk together the eggs, milk, and dried herbs until well combined. Season with salt and pepper. For extra fluffiness, whisk vigorously for about 2 minutes.
  • Sprinkle half the cheese over the pre-baked hash browns. Distribute the cooked sausage and vegetable mixture evenly on top.
  • Pour the egg mixture over everything, ensuring it seeps down between the layers. Top with the remaining cheese.
  • Bake the casserole uncovered for 30-35 minutes, or until the center is set and the top is golden brown. A knife inserted in the center should come out clean.
  • Let the casserole rest for 5-10 minutes before serving.

Notes

This casserole can be assembled the night before and refrigerated. Allow it to sit at room temperature for about 30 minutes before baking.
For a vegetarian version, omit the meat and add extra vegetables.
You can use a blend of cheeses like Monterey Jack, Gruyère, or pepper jack for variation.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze individual portions for up to 2 months.

Nutrition

Calories: 320kcalCarbohydrates: 18gProtein: 15gFat: 22gSodium: 480mgFiber: 2g
Keyword breakfast casserole, hash brown casserole, egg casserole, brunch recipe
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