breakfast hashbrown casserole

Hashbrown Breakfast Casserole

This cheesy, make ahead Hashbrown Breakfast Casserole can be prepped the night before for an easy breakfast the whole family will love! This simple recipe uses frozen hash brown patties, eggs, bacon, veggies and cheese that bake together to make the perfect casserole!

I love a good make ahead breakfast recipe as I generally don’t function well until after breakfast. Re-heating food or pushing the toaster button down is about all I’m good for until after my coffee. Sometimes two coffees are needed to get me there.

Enter make ahead casseroles for the breakfast win! I have a few go-to casseroles that fit the bill! Breakfast Enchiladas and Apple Cinnamon French Toast Bake are some creations we have had in recent weeks. I truly love them all! The casserole I am sharing with you today is also one of my favourites! It includes all of my favourite breakfast foods. Bacon, eggs, cheese- yes, yes, and yes! Add to it some veggies and hashbrowns and I am in breakfast-lovers heaven!

The added bonus? The prep for this dish could not be easier! Once prepped, you can pop it in the fridge overnight and then bake it in the morning. Literally, preheating the oven and placing the dish in the oven is all thats needed. If its easy enough for me to do in my half-awake zombie state, you can do it too!

How to make Hashbrown Breakfast Casserole

To make this breakfast dish, you will need:

  • 8 hash brown patties, thawed
  • 6 slices bacon, cooked and crumbled
  • 1/2 medium onion, finely diced
  • 1/2 red bell pepper, diced
  • 1 cup fresh spinach, chopped
  • 8 eggs
  • 3/4 cup milk
  • 1 teaspoon fresh basil, chopped (or 1/3 teaspoon dried basil)
  • 1 teaspoon fresh thyme, leaves removed from stem (or 1/3 teaspoon dried thyme)
  • salt and pepper, to taste
  • 2 cups cheddar cheese, divided

Additional toppings/garnish

  • 2 green onions, sliced, for garnish
  • remaining crumbled bacon
  • 1/4 cup fresh diced tomato

Preheat oven to 350F and lightly grease a 9×13 baking dish (or similar- I used an 11×11 dish). (If you are preparing this the night before, do not preheat the oven yet).

Cook bacon and set aside. Crumble when cooled.

Place a layer of hash browns on the bottom of the baking dish.

Sprinkle with the onions, red pepper, and spinach.

In a large bowl, whisk together the eggs, milk, basil, thyme, salt and pepper, and 1 1/2 cups of cheddar cheese. Pour the egg mixture into the baking dish. Cover with plastic wrap and refrigerate overnight if making ahead, otherwise proceed to next step.

Sprinkle the casserole with 2/3rds of the crumbled bacon (reserve 1/3 of it for garnish) and the remaining cheese. Bake for 40 minutes or until the eggs are set.

Sprinkle the casserole with green onions, remaining bacon, and tomatoes before serving.

I hope you enjoy this breakfast dish!

-Cathy

You may also like:

Apple Cinnamon French Toast Bake
Breakfast Enchiladas
Pumpkin Baked French Toast Casserole

Hashbrown Breakfast Casserole

Servings

9

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • 8 hash brown patties, thawed

  • 6 slices bacon, cooked and crumbled

  • 1/2 medium onion, finely diced

  • 1/2 red bell pepper, diced

  • 1 cup fresh spinach, chopped

  • 8 eggs

  • 3/4 cup milk

  • 1 teaspoon fresh basil, chopped (or 1/3 teaspoon dried basil)

  • 1 teaspoon fresh thyme, leaves removed from stem (or 1/3 teaspoon dried thyme)

  • salt and pepper, to taste

  • 2 cups cheddar cheese, divided

  • Additional toppings/garnish
  • 2 green onions, sliced, for garnish

  • remaining crumbled bacon

  • 1/4 cup fresh diced tomato

Directions

  • Preheat oven to 350F and lightly grease a 9×13 baking dish (or similar- I used an 11×11 dish). (If you are preparing this the night before, do not preheat the oven yet).
  • Cook bacon and set aside. Crumble when cooled.
  • Place a layer of hash browns on the bottom of the baking dish.
  • Sprinkle with the onions, red pepper, and spinach.
  • In a large bowl, whisk together the eggs, milk, basil, thyme, salt and pepper, and 1 1/2 cups of cheddar cheese. Pour the egg mixture into the baking dish. Cover with plastic wrap and refrigerate overnight if making ahead, otherwise proceed to next step.
  • Sprinkle the casserole with 2/3rds of the crumbled bacon (reserve 1/3 of it for garnish) and the remaining cheese. Bake for 40 minutes or until the eggs are set.
  • Sprinkle the casserole with green onions, remaining bacon, and tomatoes before serving.

 

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