You know, there’s something so cozy about a breakfast casserole, especially one loaded with crispy hashbrowns. I can remember Sunday mornings at my grandma’s house, the smell of eggs and cheese wafting through the air, beckoning us to the table. This breakfast casserole with hashbrowns is a modern twist on that nostalgia. It’s the kind of dish that brings everyone together, and trust me, it’s super easy to whip up! Just a bit of chopping, some mixing, and pop it in the oven while you sip your coffee. Before you know it, you’ll have a warm, hearty meal that’s perfect for lazy weekends or special occasions. Plus, it’s versatile enough to please even the pickiest eaters in your family. Can you just imagine it? Yum!
Ingredients
Gathering the right ingredients is key to making this delicious breakfast casserole with hashbrowns. Here’s what you’ll need:
- 1 package frozen hashbrowns (30 oz)
- 8 large eggs
- 2 cups shredded cheese (cheddar or your choice)
- 1 cup milk
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
These ingredients come together to create a warm, cheesy, and utterly satisfying breakfast that’s sure to be a hit!
How to Prepare the Breakfast Casserole with Hashbrowns
Now, let’s get cooking! This breakfast casserole with hashbrowns is super straightforward, and I promise you’ll have it on the table in no time. Here’s how to bring it all together:
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is crucial because it ensures your casserole cooks evenly and gets that lovely golden top we all crave. While it’s heating up, you can prep everything else!
Combine Hashbrowns and Vegetables
In a large bowl, mix your frozen hashbrowns, diced onions, and bell peppers. Don’t be shy—get in there with your hands or a big spoon to really combine them! Once it’s all mixed, spread this mixture evenly in a greased 9×13 inch baking dish. This will form the cozy base of your casserole!
Prepare the Egg Mixture
In another bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until it’s nice and frothy. This is where the magic happens! You want those eggs to be fluffy and flavorful, so mix it well. Trust me, the aroma will be delightful!
Assemble the Casserole
Now, pour that glorious egg mixture over your hashbrown and veggie base. Make sure it covers everything evenly. Then, sprinkle the shredded cheese on top, because let’s be honest, cheese makes everything better!
Bake and Serve
Pop your casserole in the oven and let it bake for about 45-50 minutes, or until the eggs are set and the top is beautifully golden. To check if it’s done, give it a gentle shake; if it jiggles just a bit, it’s perfect! Once it’s out, let it cool for a few minutes before serving. I guarantee you’ll have everyone asking for seconds!
Nutritional Information
Here’s a quick look at the nutritional information for this breakfast casserole with hashbrowns. Keep in mind that these values are estimates based on standard ingredients:
- Calories: 280
- Fat: 15g
- Protein: 12g
- Carbohydrates: 28g
- Sugar: 2g
- Sodium: 400mg
- Cholesterol: 180mg
This hearty dish is not only delicious but also packs a good nutritional punch to kickstart your day!
Tips for Success
To make sure your breakfast casserole with hashbrowns turns out perfectly every time, here are a few tips I swear by! First, consider adding cooked sausage or crispy bacon for an extra layer of flavor—yum! You can also mix in some fresh herbs like parsley or chives for a pop of freshness. If you want to save time in the morning, feel free to prepare the casserole the night before. Just cover it tightly and pop it in the fridge. Then, you can bake it right before serving. Trust me, it’s a game-changer for busy mornings!
FAQ Section
Can I make this breakfast casserole ahead of time?
Absolutely! One of the best things about this breakfast casserole with hashbrowns is that you can prepare it the night before. Just assemble everything in the baking dish, cover it tightly with plastic wrap, and stick it in the fridge. In the morning, all you need to do is pop it in the oven, and you’ll have a warm, comforting breakfast ready to go!
What can I substitute for cheese?
If you’re looking to switch things up or need a dairy-free option, there are plenty of substitutes for cheese! You can use nutritional yeast for a cheesy flavor without the dairy, or try a dairy-free cheese if you’re vegan. Another delicious option is to add a bit of cream cheese for extra creaminess—just mix it into the egg mixture before pouring it over the hashbrowns!
How do I store leftovers?
Storing leftovers is super easy! Just let the casserole cool completely, then cover it with plastic wrap or transfer slices to an airtight container. It’ll keep well in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat individual portions in the microwave or in the oven for a quick and tasty breakfast!
Why You’ll Love This Recipe
- It’s a one-dish wonder—less cleanup means more time enjoying!
- Loaded with crispy hashbrowns, eggs, and cheese, it’s pure comfort food.
- Perfect for feeding a crowd with minimal effort.
- Customizable with your favorite add-ins, like veggies or meats.
- Great for meal prep, so you can enjoy it throughout the week!
Serving Suggestions
This breakfast casserole with hashbrowns pairs beautifully with a fresh fruit salad for a bright, refreshing contrast. You could also serve it alongside crispy bacon or sausage links for those who love a hearty breakfast. And don’t forget a dollop of sour cream or a sprinkle of hot sauce for an extra kick!
Print
Breakfast Casserole with Hashbrowns: 5 Comforting Secrets
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious breakfast casserole featuring crispy hashbrowns, eggs, and cheese.
Ingredients
- 1 package frozen hashbrowns (30 oz)
- 8 large eggs
- 2 cups shredded cheese (cheddar or your choice)
- 1 cup milk
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the hashbrowns, onions, and bell peppers.
- Spread the mixture in a greased 9×13 inch baking dish.
- In another bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
- Pour the egg mixture over the hashbrown mixture.
- Sprinkle cheese on top.
- Bake for 45-50 minutes until the eggs are set and the top is golden.
- Let it cool for a few minutes before serving.
Notes
- You can add cooked sausage or bacon for extra flavor.
- This dish can be prepared the night before and baked in the morning.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 280
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 180mg
Keywords: breakfast casserole with hashbrowns
