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Hashbrown Breakfast Casserole

A delightful oven-baked dish combining crispy hashbrowns, fluffy eggs, and melted cheese, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 30 ounces Frozen hashbrowns Make sure they are thawed before use.
  • 6 large Eggs
  • 1 cup Milk Can substitute with almond or soy milk for dairy-free.
  • 2 cups Shredded cheese Cheddar or any favorite cheese blend.
  • 1 cup Cooked sausage or halal turkey bacon, chopped
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
Optional Toppings
  • Sliced green onions For garnishing.
  • Diced tomatoes For garnishing.
  • Jalapenos For garnishing.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix the frozen hashbrowns with salt, pepper, and half of the shredded cheese (about 1 cup).
  3. Grease a 9x13 inch baking dish and spread the seasoned hashbrown mixture evenly on the bottom.
  4. In another bowl, whisk together the eggs, milk, and a dash of salt and pepper.
  5. Pour the egg mixture over the hashbrown layer, ensuring it covers all the hashbrowns.
  6. Sprinkle the cooked sausage (or turkey bacon) over the egg mixture, then add the remaining cheese on top.
Baking
  1. Place the dish in the preheated oven and bake for 45-50 minutes until the top is golden and the eggs are set.
  2. Allow the casserole to cool for a few minutes before slicing.
  3. Add any optional toppings if desired.

Notes

You can customize this casserole by adding vegetables like bell peppers or spinach. For quicker preparation, assemble the night before and bake in the morning. Ensure hashbrowns are thawed to avoid cold spots.