This Hashbrown Breakfast Casserole is warm and filling, perfect for lazy mornings. With crispy hashbrowns, fluffy eggs, and melted cheese, it’s a breakfast dream come true!
Who can resist that cheesy goodness? I love making this when friends come over. It’s an easy way to feed a crowd, and everyone always goes back for seconds! 😊
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns are super convenient, but you can also use fresh grated potatoes. Just remember to squeeze out as much moisture as you can to avoid a soggy casserole.
Breakfast Sausage: You can swap this with turkey sausage or omit it for a vegetarian version. For a spicier kick, try andouille sausage or add some crushed red pepper flakes!
Cheddar Cheese: I love using sharp cheddar for a stronger flavor. Feel free to swap it with Monterey Jack or even a Mexican blend for a different taste.
Eggs: Instead of whole eggs, you can use egg whites or a dairy-free egg substitute. This can help lower calories if that’s a concern.
How Do I Avoid a Soggy Casserole?
A common issue with casseroles is excess moisture, which can make them soggy. Here are some tips for a perfect texture:
- **Thaw and Drain the Hashbrowns**: Allow your frozen hashbrowns to thaw completely, and then press them in a clean towel to remove moisture.
- **Cook the Sausage**: Make sure to drain any grease from the sausage after cooking it. This will help keep your casserole light and fluffy.
- **Sauté Vegetables**: Sautéing the onions and bell peppers until soft helps to evaporate some water, preventing sogginess.
- **Bake Uncovered**: This encourages evaporation, resulting in a firmer casserole.
Following these steps will ensure your hashbrown breakfast casserole turns out just right every time! Enjoying it fresh from the oven is the best part.
How to Make Hashbrown Breakfast Casserole with Eggs
Ingredients You’ll Need:
Base Ingredients:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1 lb breakfast sausage, browned and drained
- 1 cup diced bell peppers (red and green)
- 1 small onion, diced
- 2 cups shredded cheddar cheese
- 8 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Hashbrown Breakfast Casserole takes about 15 minutes of prep time, followed by around 45-50 minutes of baking time. In total, you’re looking at about 1 hour and 5 minutes before you can dig in!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This ensures your casserole cooks evenly. While that’s happening, grease a 9×13 inch baking dish or a similar casserole dish to prevent sticking.
2. Cook the Sausage:
In a skillet, cook the breakfast sausage over medium heat. Use a spoon to break it up into small crumbles as it cooks. Once it’s browned and cooked through, drain any excess fat and set it aside.
3. Sauté the Vegetables:
In the same skillet, add the diced onions and bell peppers. Sauté them for a few minutes until they’re softened. This adds flavor and keeps the casserole from being too watery. Once done, remove from heat.
4. Assemble the Casserole:
Spread the thawed hashbrowns evenly across the bottom of your prepared casserole dish. Layer the cooked sausage, sautéed onion, and peppers evenly over the hashbrowns. Top it all off with 1 1/2 cups of shredded cheddar cheese.
5. Mix the Egg Mixture:
In a large bowl, whisk together the eggs, milk, salt, and black pepper. Make sure it’s well combined. This mixture will bring everything together and make it oh-so-creamy!
6. Pour and Top:
Pour the egg mixture evenly over the casserole ingredients. Finally, sprinkle the remaining 1/2 cup of shredded cheddar cheese on top for that melty goodness.
7. Bake:
Place the casserole in the preheated oven and bake uncovered for 45-50 minutes. You’ll know it’s done when the eggs are set and the top is golden brown, ready to be devoured!
8. Cool and Garnish:
Remove the casserole from the oven and let it cool for a few minutes. This makes cutting easier. Before serving, sprinkle some fresh chopped parsley on top for a pop of color.
Enjoy this hearty and cheesy Hashbrown Breakfast Casserole! Perfect for weekend brunch gatherings or a special family breakfast. Happy cooking! 🍽️
Can I Use Fresh Potatoes Instead of Frozen Hashbrowns?
Yes, you can definitely use fresh potatoes! Just grate them and squeeze out as much moisture as possible to prevent the casserole from becoming soggy. Cook them briefly in boiling water or sauté them before layering to ensure they’ve softened for a better texture.
Can I Make This Casserole the Night Before?
Absolutely! You can assemble the casserole the night before and store it in the refrigerator, covered. When you’re ready to bake, let it sit out for about 30 minutes to reach room temperature before putting it in the oven. This ensures even cooking!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat portions in the microwave or oven until warm. If you’re reheating in the oven, cover it with foil to keep it from drying out.
Can I Substitute the Sausage with Another Protein?
Definitely! You can use turkey sausage, chicken sausage, or even omit it for a vegetarian version. You could also add cooked bacon or ham for a delicious twist. Just adjust the cooking time accordingly if using a different protein.