Hashbrown Breakfast Casserole

When it comes to breakfast fare, there’s nothing quite like a Hashbrown Breakfast Casserole. I stumbled upon this recipe during a family brunch gathering, and it was an instant hit! The combination of crispy hashbrowns, savory sausage, and creamy egg custard baked to perfection is what makes this dish incredibly special. It’s comfort food at its best, perfect for feeding a crowd, and surprisingly easy to whip up. Whether you’re planning for a holiday brunch, a cozy weekend morning, or just want to meal prep for the week ahead, this casserole has got you covered.

Why You’ll Love This Dish

What’s not to love about a breakfast that serves as a one-dish wonder? This Hashbrown Breakfast Casserole is the epitome of crowd-pleasing comfort food. It’s quick to prepare and can easily be made ahead of time, making it ideal for busy mornings or special occasions. Families rave about its satisfying flavors and texture, making it a kid-approved favorite. Plus, it’s budget-friendly—minimal ingredients yield maximum flavor.

“I’ve made this casserole twice already, and it’s become a family staple! The kids can’t get enough of it. I love how easy it is, yet it feels gourmet!” — Happy Home Cook

Step-by-Step Overview

Making this casserole is as simple as it is rewarding. Start by prepping your ingredients—thaw and drain the hashbrowns, then cook the sausage and sauté your veggies. Layer the seasoned hashbrowns, sausage, and cheese in a greased dish, then pour whisked eggs and milk over the top. Finally, bake until golden and serve! This simple process ensures that flavors meld beautifully, creating a delectable breakfast that everyone will cherish.

What You’ll Need

Here are the key ingredients that you’ll need to create this delicious breakfast masterpiece:

• 30-32 oz Frozen Shredded Hashbrowns, thawed & drained
• 12 Large Eggs
• 1 ½ cups Whole Milk (or Half-and-Half)
• 2 cups Shredded Sharp Cheddar Cheese
• 1 cup Shredded Monterey Jack Cheese
• 1 pound Ground Beef Breakfast Sausage
• ½ cup Finely Diced Yellow Onion
• ½ cup Finely Diced Green Bell Pepper
• 2 Tablespoons Unsalted Butter
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• ½ teaspoon Smoked Paprika
• ½ teaspoon Black Pepper, freshly ground
• ½ teaspoon Salt (or to taste)
• Pinch of Cayenne Pepper (optional)
• Non-stick cooking spray or butter (for greasing dish)

You can easily swap out the cheeses or sausage to suit your taste. For a lighter option, consider using egg whites or low-fat milk.

Directions to Follow

Now, let’s get cooking! Here’s how to make your Hashbrown Breakfast Casserole:

1. Prepare the Hashbrowns: Thaw the hashbrowns completely, and then drain them thoroughly by squeezing out any excess moisture.
2. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick cooking spray or butter.
3. Cook the Sausage: In a large skillet over medium-high heat, brown the ground beef breakfast sausage. Break it into small crumbles, cooking until well browned. Drain any excess grease.
4. Sauté Onions and Peppers: In the same skillet, add 2 tablespoons of unsalted butter. Sauté the diced onion and green bell pepper for about 5-7 minutes until softened. Set aside.
5. Season the Hashbrowns: In a bowl, toss the drained hashbrowns with 1/4 teaspoon of salt, black pepper, and 1/2 teaspoon of garlic powder.
6. Layer Half the Hashbrowns: Press two-thirds of the seasoned hashbrowns into the bottom of your greased baking dish.
7. Add Toppings: Top with the cooked sausage, sautéed onions, bell peppers, 1 cup of shredded sharp cheddar cheese, and then layer 1/2 cup of shredded Monterey Jack cheese on top.
8. Finish with Hashbrowns: Gently scatter the remaining hashbrowns over the cheese layer.
9. Mix the Egg Mixture: In a large mixing bowl, whisk together all 12 large eggs. Then whisk in the whole milk and remaining spices, plus the optional cayenne.
10. Pour Egg Mixture: Pour the egg mixture over all the casserole layers, and sprinkle the remaining cheese on top.
11. Bake: Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and continue baking for another 30-40 minutes until the top is golden brown and the center is set.
12. Rest and Serve: Let it rest for 10-15 minutes before slicing and serving.

Best Ways to Enjoy It

One of the joys of this casserole is its versatility. Serve it warm, straight from the oven, for a hearty breakfast. Pair it with fresh fruit, a light salad, or a side of buttery toast. Consider drizzling hot sauce or salsa on top for an added kick, or simply enjoy it plain to revel in its rich flavors. A steaming cup of coffee or freshly squeezed orange juice makes the perfect accompaniment!

How to Store and Reheat

Leftover Hashbrown Breakfast Casserole can be stored in the refrigerator for up to 4 days. Be sure to let it cool completely before transferring it to an airtight container. When you’re ready to enjoy it again, reheat individual portions in the microwave or bake in the oven at 350°F (175°C) for about 15-20 minutes until warmed through.

Helpful Cooking Tips

• Moisture Matters: Make sure to squeeze out as much moisture from the thawed hashbrowns as possible to prevent a soggy casserole.
• Experiment with Spices: Feel free to adjust the seasoning to your personal taste. Adding fresh herbs can elevate the dish even more.
• Egg Substitute: For a lighter version, you can substitute several eggs with egg whites.

Recipe Variations

This Hashbrown Breakfast Casserole is highly adaptable. Swap the ground beef sausage for turkey or vegetarian options for a healthier spin. Consider using different cheeses like pepper jack for a spicy twist, or replace the bell peppers with spinach or kale for extra greens. Want a southwestern flavor? Sprinkle in some taco seasoning and diced tomatoes!

Frequently Asked Questions

How long does it take to prepare this casserole?

Prep time is around 20-30 minutes, and then it bakes for about an hour, making it a feasible breakfast option even on busy mornings.

Can I freeze the leftovers?

Absolutely! You can freeze individual portions of the casserole. Just wrap them well and store them in the freezer for up to 3 months. Thaw in the fridge before reheating.

What can I replace if I don’t have sausage?

You can use cooked bacon, ham, or even a plant-based sausage substitute. The key is to maintain the protein element for a satisfying dish.

Enjoy creating this delightful Hashbrown Breakfast Casserole! Whether you’re making it for a large gathering or just for yourself during meal prep, it’s bound to become a beloved recipe in your kitchen.

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