Alright, Let Me Tell You About This Hashbrown Casserole
You know those mornings when you roll out of bed, hair all sideways, and the thought of making breakfast from scratch feels like running a marathon before coffee? Yeah, that’s where this hashbrown breakfast casserole comes in. I started making it when my youngest decided that cereal just wasn’t “real” breakfast (she’s five, but already a food critic). Honestly, it’s bailed me out of more than one brunch disaster, and the leftovers (if there are any) taste even better, which is wild, right?
One time my brother-in-law tried to flip it out of the pan like some kind of frittata—bad move, but hey, we still ate it. Just a heads up: don’t do that. Serve it as is, in the pan, and everyone’s happy. Anyway, I’ll stop rambling—let’s get to why you’ll probably fall for this casserole as hard as I did.
Why You'll Love This (and Why I Keep Making It)
I pull this out whenever we have house guests or my family is acting like a pack of wolves, sniffing around the kitchen. It’s hearty, cheesy, and you can chuck in whatever is lurking in the fridge. My family devours it, even my picky eater (unless I go wild with onions, then it’s a no from her). I’ve tried to make fancier brunch dishes—quiches, soufflés, all that—but honestly, this is the one people ask me to make again. Oh, and you can prep most of it ahead. If you’re not a morning person, you’ll appreciate that. (I once prepped it the night before, and it actually tasted better. Go figure.)
What You’ll Need (But Seriously, Improv is Fine)
- 1 bag (about 750g or 26oz) frozen shredded hashbrowns (sometimes I use those diced breakfast potatoes if I’m feeling lazy—they work!)
- 8 large eggs (I’ve used 7 when I ran out, it was fine. But don’t go below 6 or it gets weird.)
- 1 ½ cups milk (whole is creamy, but 2% works. I once used oat milk—tasted fine, just a bit thinner.)
- 2 cups shredded cheddar cheese (or honestly, whatever cheese is on hand. Pepper jack is great for a little kick.)
- ½ cup diced onion (red, yellow, whatever you’ve got. Or skip it if onions aren’t your thing.)
- 1 cup cooked bacon or sausage (I do a mix sometimes. Or skip for veggie version.)
- 1 teaspoon salt (ish—taste as you go.)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (or real garlic, but I usually forget to buy it.)
- Optional: a handful of chopped peppers, spinach, or tomatoes—basically any veg you have rolling around
How to Make It (Don’t Stress the Details)
- Preheat your oven to 375°F/190°C. Grease a 9x13-inch baking dish. (If you only have a weirdly sized pan, use it. Just watch the cooking time.)
- In a bigish bowl, whisk the eggs, milk, salt, pepper, and garlic powder. I do this with a fork if I can’t find the whisk, no biggie.
- Stir in the cheese, onion, cooked bacon/sausage, and any extra veg. This is usually where I sneak a bite of bacon. For quality control, you know?
- Dump the thawed hashbrowns into the baking dish. Spread them out pretty evenly, but don’t fuss. Pour the egg mixture over the top. Sometimes it looks a bit lumpy at this stage—don’t panic, it sorts itself out in the oven.
- Stick it in the oven. Bake for 45-55 minutes, or until the top is golden and the center isn’t jiggly. If you poke it with a knife and it comes out clean (well, mostly), you’re good. If I’m distracted and it goes an hour, it’s usually still great—just a bit crustier on top, which I kind of love.
- Let it cool for about 10 minutes before slicing. Or just dig right in; I’ve done both. Scalded my tongue one time, but hey, breakfast waits for no one.
Some Notes That Might Save You Some Headaches
- Forgot to thaw the hashbrowns? I’ve microwaved them in a pinch, just keep an eye out so they don’t turn to mush.
- If you use fresh potatoes, grate and squeeze out as much water as possible—learned that the hard way. Soggy casserole is just sad.
- I sometimes prep the whole thing the night before, cover, and bake in the morning. Actually, I find it works better if you let it rest before baking—seems to soak up the flavors.
Variations I’ve Tried (and a Fail or Two)
- Veggie-packed: add zucchini, peppers, spinach. The more color, the merrier.
- Southwestern: swap in pepper jack cheese, add a can of green chiles, serve with salsa.
- Ham and Swiss: pretty straightforward, and kids love it.
- Once I tried adding leftover roasted potatoes instead of hashbrowns. Not my brightest idea—came out kind of gluey. Wouldn’t recommend.
Equipment (Or, How I Get By Without Fancy Gear)
I use my trusty 9x13-inch baking dish for this, but honestly, I’ve used two smaller pans when the big one was... somewhere (still no clue). Mixing bowl, whisk or fork, and a spatula or spoon is all you really need. No food processor required—unless you’re feeling fancy and want to grate your own taters, which I almost never do.
How to Store It (Assuming There’s Any Left)
Leftovers keep in an airtight container in the fridge for up to 3 days. You can freeze slices, but I almost never bother because, let’s be real, it’s gone by lunch in my house. If you do freeze, wrap individual pieces in foil before tossing them in a bag (don’t forget to label it or it’ll be mystery breakfast next month).
Serving It Up (And My Family’s Odd Traditions)
We usually plop slices on plates with a little hot sauce or ketchup (I know, some people are ketchup haters—sorry). My daughter likes hers with sour cream. On Christmas morning, I serve it with cinnamon rolls, which is probably overkill, but hey, it’s the holidays. Here’s a fun thing: sometimes I set out a toppings bar with chives, salsa, and avocado; everyone gets their own twist.
Pro Tips from My Less Than Perfect Attempts
- I once tried rushing the bake time; ended up with a custardy mess in the middle. Don’t do it—let it go the full time, or a little more if you like crisp edges.
- If you decide to add more cheese (which, why not?), sprinkle some on top in the last 10 minutes for a bubbly crust.
- On second thought, don’t forget to grease the dish. I’ve spent more time scraping stuck-on casserole than I care to admit.
Questions I Actually Get About This Casserole
- Can I make this ahead? Yep, I do it all the time. Assemble, cover, and stash in the fridge. Bake in the morning. It might need a bit longer in the oven if it’s cold form the fridge.
- Do I really need to thaw the hashbrowns? Ideally, yes, but I’ve baked from frozen when I forgot—just plan to add extra baking time. The edges cook faster, but it’ll get there.
- What’s the best cheese? Whatever you like! I default to cheddar, but use what you have. Even those cheese blends work fine. Want some ideas? Serious Eats has a great cheese-melting guide.
- Can I make this dairy-free? You can! Swap the milk for an unsweetened plant milk and use a dairy-free cheese. I did it once for my friend Amanda, and it worked out just dandy.
- Is this gluten-free? Usually, but double-check your hashbrowns—some brands add flour or weird stuff. Celiac Foundation has a great list of GF-friendly products if you need help.
And if you want some brunch inspiration, Smitten Kitchen’s baked eggs are worth a peek.
So there you go. It’s not fancy, but it’s honest-to-goodness good, and just the thing for mornings when you want something warm and cozy. Plus, it makes the house smell amazing, which is always a bonus. If you try it, let me know if you discover any new tricks—I’m always game for tweaking things. Happy brunching!
Ingredients
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 1 lb breakfast sausage, cooked and crumbled
- 8 large eggs
- 2 cups shredded cheddar cheese
- 1 cup milk
- ½ cup diced bell pepper
- ½ cup diced onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
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2Spread the thawed hashbrowns evenly in the bottom of the prepared baking dish.
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3Top the hashbrowns with cooked sausage, diced bell pepper, and diced onion.
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4In a large bowl, whisk together eggs, milk, salt, and black pepper. Pour the egg mixture evenly over the casserole.
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5Sprinkle shredded cheddar cheese evenly over the top.
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6Bake for 45 minutes, or until the eggs are set and the top is golden brown. Let cool for a few minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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