Hashbrown Breakfast Casserole {Make-Ahead!} – Spend With Pennies

A Hashbrown Breakfast Casserole is perfect when you need to feed a crowd first thing in the morning. Eggs, sausage and hashbrowns are layered in a casserole dish, topped with cheese and baked to a gooey golden brown.

Serve with a fresh fruit salad (or fruit kabobs for easy serving) and keep the coffee coming (or mimosas)! The day will start off right with this delicious, no-fuss breakfast casserole.

Breakfast casserole cut and ready to serve


Hashbrowns I use shredded but any hash browns will work in this recipe, or even leftover home fries or roasted potatoes!

Sausage The sky’s the limit for this recipe. Use cooked (or smoked) sausage of any kind. Swap it out for turkey sausage, ham, bacon or even leftover ground beef from last night’s tacos!

Veggies I add peppers to this casserole but add whatever veggies you have on hand. Mushrooms (cook them first so they don’t get watery), asparagus or even steamed broccoli are great.

This recipe is very forgiving, and you can alter according to your preference or what you have on hand. It will accommodate leftover meats, veggies and cheeses of all kinds. Just chop or shred and toss them into the mix.


ingredients for a breakfast casserole on a cutting board

How to Make Breakfast Casserole

Frozen hash browns make this breakfast casserole is super easy to whip up.

  1. Spread thawed shredded hash browns in the bottom of a casserole pan.
  2. Add in cheese, meat and vegetables.
  3. Pour egg and milk mixture on top (per recipe below).

egg mixture in a bowl with a whisk next to a breakfast casserole in a dish

To Bake or Make Ahead

Cook it now or refrigerate overnight At this point you can either bake the casserole and serve or you can cover and refrigerate overnight and bake in the morning.

Bake Now Simply pour the egg mixture overtop and bake. Unlike a strata or french toast type recipe, you do not need to wait as there is no bread to soak up the mixture. So just make and bake.

Bake Later Cover the mixture tightly and refrigerate up to 48 hours. Remove from the fridge at least 30 minutes before baking (while preheating the oven).

How Long to Bake

This bakes at 350°F for 55-65 minutes or until a knife inserted in the center comes out clean. If you’ve let it sit overnight, it may need a few extra minutes if it’s still quite chilled from the fridge.

breakfast casserole ingredients in a dish


What About the Leftovers?

Just like egg muffins, leftovers are perfect for busy weekday mornings.

Fridge  They’ll keep in the fridge for 3-4 days. Reheat in the microwave or the oven.

Freezer Can you freeze breakfast casserole? Yes, you sure can! This will last in the freezer up to four months. Wrap individual and store in freezer bags. Defrost in the fridge overnight and reheat in the microwave or the oven

Easy Make Ahead Breakfasts

Hashbrown Breakfast Casserole

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Course Breakfast, Casserole

Hashbrown Breakfast Casserole is is a complete meal in one dish. Eggs, hash browns, sausage (or ham) and loads of cheddar cheese make the perfect meal!

  • 20 oz shredded hash browns thawed
  • 1 lb sausage cooked, crumbled and drained
  • 1/4 cup onion finely diced
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 8 eggs
  • 1 can evaporated milk 12 oz, or 1 1/3 cups milk
  • 2 cups cheddar cheese
  • salt & pepper to taste

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  1. Preheat oven to 350°F (if baking immediately).

  2. Brown sausage and drain fat.

  3. Combine eggs, evaporated milk, salt & pepper in a bowl. Whisk until smooth.

  4. Set aside 1/2 cup cheese for the topping.

  5. Place remaining ingredients in a 9×13 baking pan. Pour egg mixture over the mixture and top with remaining cheese.

  6. Cover and refrigerate overnight if desired.

  7. Bake 55-65 minutes or until cooked through.

If casserole is refrigerated overnight, remove from fridge 30 minutes before baking. It may require an extra 10-15 minutes cook time. Evaporated milk can be substituted with 1 1/3 cups milk.

Nutrition Information

Calories: 413, Fat: 29g, Saturated Fat: 12g, Cholesterol: 234mg, Sodium: 615mg, Potassium: 467mg, Carbohydrates: 15g, Fiber: 1g, Sugar: 1g, Protein: 23g, Vitamin A: 824%, Vitamin C: 22%, Calcium: 241%, Iron: 2%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword breakfast casserole

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