I wake up hungry and I want a breakfast casserole that works hard and tastes like home. We layer hash browns cheese eggs and a little sausage for big comfort. The smell hits the kitchen then the day feels easy. I have baked pans like this for busy school mornings and slow Sundays. Sometimes I reach for Breakfast Casserole With Bisquick when I am out of bread crumbs. My sister votes for Vegan Breakfast Casserole and we laugh then split the pan down the middle. We are both right. It belongs in the best casserole recipes list. This pan plays well with kids and veggies. Toss in peppers spinach or broccoli and you get a win for vegetable casserole recipes. Leftovers reheat clean and pack for lunch. If you crave sweet after savory you can save room for Dessert Casserole. Busy week coming up. Keep this on repeat with other easy casserole recipes and your mornings stay calm.
Table of Contents
- 1) Key Takeaways
- 2) Easy Hashbrown Breakfast Casserole Recipe
- 3) Ingredients for Hashbrown Breakfast Casserole
- 4) How to Make Hashbrown Breakfast Casserole
- 5) Tips for Making Hashbrown Breakfast Casserole
- 6) Making Hashbrown Breakfast Casserole Ahead of Time
- 7) Storing Leftover Hashbrown Breakfast Casserole
- 8) Try these Breakfast next
- 9) Hashbrown Breakfast Casserole
- 10) Nutrition
1) Key Takeaways
I cook for people I love. I reach for this pan when the morning starts fast. A breakfast casserole keeps the house calm. The mix stays simple. Potatoes eggs cheese sausage. Heat does the rest. The first slice lands on a plate and steam meets cold air. We all lean in. We smile.
You get make ahead comfort. You get a base that fits veggies or swaps. The texture stays tender at the center and crisp at the edge. Kids eat it. Grown ups ask for seconds. I send a square in a lunch box and it comes home empty.
Nancy at Nancy Cooks shares food that works on real days. I write with coffee near my elbow. I test. I taste. I tweak. I post on the site at https://www.nancycooks.com so you can cook it your way at home.
2) Easy Hashbrown Breakfast Casserole Recipe
I love a breakfast casserole on busy days. A breakfast casserole sets the tone and feeds everyone. We start with thawed hash browns. We add cooked sausage onion and a shower of cheddar. The eggs bind the pan and bake into a golden top. The smell wakes the sleepy heads and pulls them to the table.
The steps stay short and clear. You can swap peppers for spinach or add mushrooms. You can use turkey sausage. The goal stays the same. Warm slices that cut clean and hold their shape. A slice tastes cozy with a little hot sauce.
Call it a brunch casserole if you set it out late morning. I call it our morning bake on lazy Sundays. Friends walk in and ask what is in the oven. The answer carries weight. Real food. Real ease.
3) Ingredients for Hashbrown Breakfast Casserole
Frozen shredded hash browns Thaw them and pat them dry so the edges crisp and the center stays tender. Dry potatoes help the egg set and keep the bite clean.
Breakfast sausage Cook and crumble the meat. Drain the fat for balance. Pork brings big flavor. Turkey works for a lighter feel.
Eggs Eight large eggs give lift and structure. Whisk well so the curds stay soft and the top browns in spots.
Whole milk Milk loosens the eggs and keeps the bake moist in a good way. Cream works for a richer bite. I like the middle road.
Sour cream A half cup adds tang and a soft cloud like texture. The fork slides through it with no effort.
Cheddar cheese Use sharp cheddar for a big cheesy finish. Hold some back for the top so you get a golden cover.
Onion and red bell pepper Small dice. They soften in the heat and add sweet notes and color.
Seasoning Kosher salt black pepper garlic powder onion powder and a pinch of paprika. Simple pantry friends that wake up the pan.
4) How to Make Hashbrown Breakfast Casserole
Step 1 Heat the oven to three hundred seventy five F. Brush a nine by thirteen dish with oil. This helps the edges crisp and the slices release clean.
Step 2 Spread the thawed hash browns in an even layer. Press gently with your palm. Scatter half the cheese. Add sausage onion and pepper on top.
Step 3 Whisk eggs milk and sour cream. Add salt pepper garlic powder onion powder and paprika. The mix should look smooth and pale.
Step 4 Pour the egg mix over the potatoes. Tap the pan on the counter to settle air pockets. Top with the rest of the cheese.
Step 5 Bake for forty to forty five minutes. The center should feel set. The top should look golden. Rest ten minutes. Slice and serve.
5) Tips for Making Hashbrown Breakfast Casserole
Dry potatoes make a crisp edge. Spread them on a towel and press. Use a hot oven so the top browns. A wire rack cool down keeps the bottom from steaming.
Want a make ahead breakfast casserole for a crowd. Build the pan at night and bake in the morning. For a vegetable breakfast casserole add spinach or broccoli and a handful of scallions. Season with care. Taste the sausage and adjust the salt in the egg bowl.
Short keywords fit here. Hash browns love cheddar. Sausage loves onions. Eggs love a little paprika. A brunch casserole also pairs well with fruit salad and coffee. The table looks bright and the plates clear fast.
6) Making Hashbrown Breakfast Casserole Ahead of Time
I plan on peace in the morning. I line up the dish at night. I mix the eggs and fold in the cheese. I cover the pan and chill it. The starch sits with the dairy and hydrates. The bake sets better and slices cleaner.
For a make ahead breakfast casserole that stays tender keep the potatoes dry and the oven hot. Pull the pan from the fridge and let it sit for fifteen minutes so the glass or metal does not shock in heat. Then bake until the center feels firm.
Leftover slices reheat well. I like a low oven. The edges wake up and the center warms through. A little hot sauce helps. A dollop of yogurt works too.
7) Storing Leftover Hashbrown Breakfast Casserole
Cool the pan on a rack. Cut the bake into squares. Slide pieces into boxes with tight lids. Label the date for peace of mind.
The fridge keeps slices fresh for three days. For longer storage wrap each piece and freeze. The texture holds up. Reheat from cold at three hundred twenty five F until warm.
Pack a square for lunch. Add fruit and a small salad. The meal travels well. Kids trade snacks for a bite of this. That is a win.
8) Try these Breakfast next
9) Hashbrown Breakfast Casserole
Breakfast Casserole with Hash Browns and Sausage
Ingredients
For the Casserole Base
- 24 oz frozen shredded hash browns thawed and patted dry
- 1 tbsp olive oil for the dish
- 1 lb breakfast sausage cooked and crumbled
- 1 small onion finely chopped
- 1 red bell pepper diced
- 2 cups shredded cheddar cheese divided
For the Egg Mixture
- 8 large eggs
- 1 1/4 cups whole milk
- 1/2 cup sour cream
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
Instructions
Prep and Layer
- Heat oven to 375 F. Brush a 9 by 13 inch baking dish with olive oil.
- Spread hash browns in the dish. Press to make an even layer.
- Scatter half the cheese over the potatoes. Top with cooked sausage onion and bell pepper.
Mix and Pour
- Whisk eggs milk and sour cream in a bowl until smooth. Add salt pepper garlic powder onion powder and paprika.
- Pour the egg mixture over the potato layer. Tap the dish on the counter to settle.
Bake
- Top with the remaining cheese.
- Bake 40 to 45 minutes until the center sets and the top looks golden.
- Rest 10 minutes then slice and serve.
10) Nutrition
One twelfth of the pan lands on a plate. That serving brings about three hundred thirty calories with sixteen grams of protein. Fat sits near twenty two grams with nine grams saturated. Carbs sit near eighteen grams with two grams fiber. Sodium rests near six hundred forty milligrams.
Numbers shift when you swap meats or add veggies. Turkey drops fat a bit. Extra greens raise fiber. More cheese bumps sodium and calories. Balance what you like with what you need.
I cook for taste and for feel. A warm square with fruit makes a steady breakfast. A smaller piece fits as a snack. Drink water. Take a breath. Enjoy the day.
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