Hashbrown Breakfast Casserole

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Golden, bubbly, and bursting with comfort, Hashbrown Breakfast Casserole is a morning masterpiece that brings warmth to any table. With layers of creamy shredded potatoes, crispy bacon or sausage, fluffy eggs, and melted cheese all baked into a perfectly satisfying dish, it’s a crowd-pleasing favorite that fits everything we love about breakfast into one hearty slice. Whether you’re hosting brunch, prepping a make-ahead weekday meal, or just craving something cozy on a lazy Sunday, this casserole delivers in every way.

One of the best things about this dish is its versatility. You can make it meatless, add veggies like bell peppers or spinach, swap in different cheeses, or even toss in some hot sauce for a little morning kick. It’s rich without being heavy, cheesy without being overwhelming, and wonderfully simple to put together. This easy recipe is the definition of comfort food and a lifesaver when you need breakfast ideas that can feed a hungry crowd with minimal effort.

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Ingredients for this Hashbrown Breakfast Casserole

• 1 (30 oz) bag of frozen shredded hashbrowns, thawed
• 1 ½ cups cooked and crumbled bacon or breakfast sausage
• 1 ½ cups shredded cheddar cheese
• ½ cup diced red bell pepper (optional for color and flavor)
• ¼ cup chopped green onions or parsley (for garnish)
• 8 large eggs
• 1 ½ cups whole milk
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• Nonstick cooking spray or butter for greasing the baking dish

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Step 1: Preheat and Prepare

Start by preheating your oven to 375°F (190°C). While it’s heating, generously grease a 9×13-inch baking dish with butter or nonstick cooking spray to prevent sticking and help develop a golden crust along the edges. This is also a good time to thaw your hashbrowns if they’re still partially frozen—just spread them out on a paper towel to soak up any excess moisture.

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Step 2: Layer the Base

Spread the thawed hashbrowns evenly into the prepared baking dish. Use a spatula or your hands to press them down slightly, creating a compact and even base. Sprinkle the cooked bacon or sausage evenly over the top. Add the diced red bell pepper if using, for added flavor and a pop of color. Follow this with an even layer of shredded cheddar cheese. You can also reserve a small handful of cheese for topping later if you like a crispier, cheesier surface.

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Step 3: Make the Egg Mixture

In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until smooth and fully combined. This mixture will hold the casserole together and give it that classic breakfast texture—soft, custardy, and rich.

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Step 4: Assemble and Bake

Pour the egg mixture over the layered ingredients in the baking dish. Gently shake the pan or use a fork to lightly stir the mixture just enough to help the egg distribute evenly throughout the hashbrowns. Top with the remaining cheese if saved. Bake uncovered in the preheated oven for about 45–50 minutes, or until the top is golden and the center is set. You can insert a knife or toothpick into the middle to test—if it comes out clean, it’s ready!

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Step 5: Cool and Garnish

Once baked, remove the casserole from the oven and let it rest for 5–10 minutes before slicing. This makes it easier to serve and allows the flavors to settle. Sprinkle with freshly chopped green onions or parsley for a fresh and vibrant finish. Cut into squares and serve warm!

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Storage Instructions

Hashbrown Breakfast Casserole is a fantastic make-ahead meal, and it stores beautifully for later enjoyment. Here’s how to keep it fresh:

• Refrigerator: Once cooled, cover the casserole dish tightly with foil or transfer slices into airtight containers. It will keep in the fridge for up to 4 days.
• Freezer: For longer storage, wrap individual portions in plastic wrap and then foil, or place in freezer-safe containers. It freezes well for up to 2 months.
• Reheating: To reheat refrigerated portions, microwave for 1–2 minutes or until heated through. For frozen pieces, thaw overnight in the fridge and reheat in a 350°F oven for 10–15 minutes for best texture.

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Estimated Nutrition (Per Serving)

Note: These values are approximate and based on one serving from a 9×13 dish divided into 8 portions.

• Calories: 320
• Protein: 15g
• Carbohydrates: 22g
• Fat: 20g
• Saturated Fat: 9g
• Cholesterol: 180mg
• Sodium: 600mg
• Fiber: 2g
• Sugar: 2g

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Frequently Asked Questions

1. Can I make this casserole ahead of time?

Yes! You can fully assemble it the night before, cover, and refrigerate. Just bake it the next morning.

2. Can I use fresh potatoes instead of frozen hashbrowns?

Absolutely. Grate fresh potatoes, rinse and squeeze them dry before layering into the dish.

3. Can I make it vegetarian?

Definitely! Just skip the meat or replace it with sautéed veggies like mushrooms, spinach, or zucchini.

4. Can I substitute the cheese?

Yes! Feel free to use mozzarella, Monterey Jack, pepper jack, or a blend to suit your taste.

5. What can I serve with this casserole?

It pairs perfectly with fresh fruit, toast, or a light salad. It’s a complete meal on its own too.

6. How do I know when it’s fully cooked?

Insert a knife into the center. If it comes out clean and the eggs are set, it’s done.

7. Can I make this dairy-free?

Yes, use a plant-based milk (like almond or oat) and dairy-free cheese alternatives.

8. Can I add hot sauce or spices for more flavor?

Absolutely. Mix hot sauce or spices like paprika or chili flakes into the egg mixture for a kick.

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