Oh, breakfast casseroles! They’re like the warm hug of the morning meal, bringing together all your favorites into one hearty dish. This breakfast casserole with hashbrowns is a true crowd-pleaser, combining crispy, golden hashbrowns with fluffy eggs and melted cheese. It’s the perfect way to kickstart your day, whether you’re feeding a hungry family or hosting brunch for friends. Plus, it’s super versatile! You can throw in some veggies or even cooked sausage if you’re feeling fancy. Trust me, this dish will make your mornings feel a little brighter and a lot more delicious!
Ingredients List
- 2 cups frozen hashbrowns (thawed)
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheese (your choice, but I love cheddar!)
- 1/2 cup diced bell peppers (any color you like adds a pop!)
- 1/2 cup diced onion (for that perfect savory kick)
- Salt and pepper to taste (don’t be shy with the seasoning!)
How to Prepare a Breakfast Casserole with Hashbrowns
Preheat and Prepare
First things first, let’s get that oven preheating to 350°F (175°C). This is super important because it helps the casserole cook evenly and get that delightful golden top. While the oven warms up, grab a baking dish and give it a good spray with non-stick cooking spray or a little butter. Trust me, you don’t want your delicious casserole sticking to the sides! A well-greased dish makes for an easy cleanup and ensures every slice comes out perfectly.
Mix the Egg Mixture
In a large bowl, crack those six eggs and whisk them together with the milk, salt, and pepper. I like to use a whisk for this—it really helps to incorporate air into the eggs, making your casserole fluffy and light. You want everything to blend well, so keep whisking until it’s smooth and no egg bits are floating around. This mixture is the heart of your casserole, so take a moment to get it just right!
Layering the Ingredients
Now comes the fun part—layering! Start by spreading the thawed hashbrowns evenly across the bottom of your greased baking dish. This crispy layer is going to be the base of all that goodness. Next, sprinkle the diced bell peppers and onions over the hashbrowns. It adds not only flavor but also a nice pop of color. Finally, pour the egg mixture over everything, making sure to cover the veggies and hashbrowns evenly. Don’t forget to sprinkle that luscious cheese on top! This will melt beautifully and create a deliciously gooey finish.
Baking Instructions
Pop that baking dish into your preheated oven and let it bake for about 45 minutes. Keep an eye on it, and you’ll know it’s done when the eggs are set and the top is slightly golden. If you give it a little shake, the center shouldn’t jiggle too much. Once it’s ready, let it cool for a few minutes before slicing. And oh boy, the aroma wafting through your kitchen will have everyone rushing to the table!
Why You’ll Love This Recipe
- It’s a one-dish wonder that makes breakfast a breeze!
- Packed with flavors from crispy hashbrowns, veggies, and melty cheese.
- Perfect for meal prep—make it the night before for a quick morning fix.
- Customizable! Add your favorite meats or extra spices for a personal touch.
- Great for feeding a crowd; everyone loves a hearty breakfast casserole!
- Leftovers are just as delicious, making for an easy lunch or snack.
Tips for Success
To make your breakfast casserole with hashbrowns even more delightful, don’t hesitate to mix things up! You can add cooked sausage or crispy bacon for a heartier dish, or swap out the cheese for your favorite blend—pepper jack adds a nice kick! If you need to make it ahead, prepare it the night before and just pop it in the oven in the morning. Leftovers can be stored in the fridge for up to 3 days, and they reheat beautifully in the microwave or oven. Just add a splash of milk if it seems a bit dry! Enjoy!
Nutritional Information
Here’s a quick look at the typical nutritional values for a serving of this delicious breakfast casserole with hashbrowns. Keep in mind, these are estimates and can vary based on the specific ingredients you use.
- Serving Size: 1 slice
- Calories: 250
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 150mg
- Sodium: 400mg
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 2g
- Protein: 10g
This casserole is not only hearty and filling but also provides a good balance of protein and carbs to kickstart your day. Enjoy every bite without worry!
FAQ Section
Can I make this breakfast casserole with hashbrowns ahead of time?
Absolutely! You can prepare it the night before, cover it, and store it in the fridge. Just pop it in the oven the next morning—so convenient!
What can I add to my breakfast casserole?
Feel free to mix in cooked sausage, bacon, or even spinach for an extra boost of flavor and nutrition. The options are endless!
How do I know when the casserole is done?
You’ll know it’s ready when the eggs are set, and the top is golden. A gentle shake should reveal a mostly stable center—no more jiggling!
Can I freeze leftovers?
Yes, leftovers freeze beautifully! Just let them cool completely, then wrap individual slices and store them in the freezer for up to 2 months. Thaw in the fridge before reheating.
What sides go well with this casserole?
I love serving it with fresh fruit or a simple green salad for a balanced meal. You could also pair it with toast or muffins if you want something more filling!
Serving Suggestions
To make your meal even more delightful, consider pairing your breakfast casserole with hashbrowns with some fresh fruit. Sliced strawberries, juicy melons, or a vibrant fruit salad add a refreshing contrast to the hearty casserole. If you’re in the mood for something warm, buttery toast or flaky croissants would be perfect alongside. For beverages, a steaming cup of coffee or a chilled glass of orange juice complements the flavors beautifully. And don’t forget—you could also whip up a simple green salad for a bit of crunch and color on your brunch table!
Print
Breakfast Casserole with Hashbrowns: 7 Reasons to Love It
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty breakfast casserole featuring hashbrowns, eggs, and cheese.
Ingredients
- 2 cups frozen hashbrowns
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheese
- 1/2 cup diced bell peppers
- 1/2 cup diced onion
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together eggs, milk, salt, and pepper.
- Spread hashbrowns in the bottom of a greased baking dish.
- Layer bell peppers and onions over the hashbrowns.
- Pour the egg mixture over the top.
- Sprinkle cheese on top.
- Bake for 45 minutes or until the eggs are set.
Notes
- Feel free to add cooked sausage or bacon for extra flavor.
- Can be prepared the night before and baked in the morning.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg
Keywords: breakfast casserole with hashbrowns
