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Why You’ll Love My Recipe
This hearty breakfast casserole, packed with meat, cheese, and vegetables, is delicious and easy to make. It’s big enough to feed a large family and perfect for anyone who prefers their casseroles without soup.
If you don’t mind soup in your breakfast, why not try this breakfast casserole too? For something a bit different than a casserole, but still easy and filling, check out this delicious Breakfast Rice.
Karlynn’s Recipe Notes
- Skill Level: Like most casseroles, this one is very easy to make.
- Total Time: Making this breakfast casserole will take you about 70 minutes from start to finish.
- Variations: You can have plenty of fun with this recipe. Add a splash of hot sauce, some spicy sausage, or hot pepper flakes for some heat. Try adding even more vegetables, or some extra cheese. Maybe even make a cheese sauce to drizzle over the top.
- Tools Needed: For this recipe, you’ll need one or two large bowls, a 9×13 baking pan, a whisk, and a small bowl.
What You’ll Need For Ingredients
Hashbrowns: For this recipe, frozen, cubed hashbrowns will work best. Shredded would cook quickly and chopped up raw potatoes would likely take too long to cook or just not hold up well.
Meat: Cooked ham or cooked bacon are the easiest choices for this recipe, but you could use cooked sausage or even a meat alternative.
Vegetables: Mushrooms, onions, and peppers are the classic choices for this kind of recipe, but you can use other veggies too. Zucchini, eggplant, or other soft vegetables would likely work well.
How To Make Easy Hashbrown Casserole
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Preheat oven to 400°F. Grease 9×13 pan and set it aside.
- Put hashbrowns in a large bowl. Beat 2 eggs in a small bowl, add seasoning salt, and then mix into the hashbrowns.
- Press the hashbrown and egg mixture into the bottom of the greased 9×13 pan. Bake in the oven for 20 minutes, until golden brown, then remove from oven.
- While the hashbrown crust is baking, prepare the egg filling: In a large bowl, mix the eggs, milk, seasoning, and cheese. Then add the vegetables and cooked ham or bacon.
- Pour the egg, vegetable, and meat mixture over the cooked hashbrown crust.
- Put the pan back in the oven and continue baking at 400°F for another 20-25 minutes. Let cool for 5 minutes before slicing and serving.
Karlynn’s Tips and Tricks for Making Easy Hashbrown Casserole
Cover Up: If you think your eggs are turning too brown on top but they still aren’t quite cooked in the middle, cover the baking pan with a layer of foil for a few minutes of the baking time. This will protect the edges that are closest to the heat and give the interior more time to cook, similar to how foil around the edge of a pie keeps the crust from burning.
Cooking Eggs: You can check to see if the eggs are cooked by poking a toothpick or knife into the middle. If it comes out clean, or with crumbles of cooked egg, you’re fine. You can also do a little jiggle test like you’d do for anything custard based. Give the baking pan are gentle wiggle (with your hands protected, obviously) and see how much the middle of the casserole moves. You want to make sure that there’s no raw egg left in there and that the eggs have set enough to hold the casserole together.
Storage Instructions
This casserole will be best eaten fresh and hot, but once it’s fully cooled you can store it in the fridge for 2-3 days. Cover it with a lid or plastic wrap. Reheat it in the oven in it’s original pan, or by putting individual portions in the microwave for a minute or so.
If you’d like to freeze this casserole for later, make sure you let it cool fully first. Freeze it in it’s pan (as long as the pan is freezer safe), covered tightly with foil, if you’d like to reheat it in the oven. Or freeze individual portions in their own containers to warm up in the microwave.
More Delicious Breakfast Casserole Recipes
If you’re looking for more easy and filling breakfast casseroles, check out some of these:
Double Cheese Overnight Hashbrown Casserole
There you go. An easy and delicious casserole to make for a lazy weekend breakfast. Try it and let me know what you think.
Happy Cooking!
Karlynn
Easy Hashbrown Casserole
Ingredients
Hashbrown Crust
- 1 kilogram frozen cubed hasbrowns
- 2 large eggs
- ½ teaspoon seasoning salt
Egg Filling
- 8 large eggs
- ½ cup of milk
- 1 cup vegetables of choice, cooked, cooked mushrooms, peppers, etc
- 1 cup of diced ham or cooked bacon
- ¼ cup diced green onions, whites included
- 2 cups shredded cheese of choice
- ½ teaspoon black pepper
- ½ teaspoon seasoning salt
Instructions
Hashbrown Crust
- Place the hashbrowns into a large bowl.
- Beat the two eggs in a small bowl, then mix in the seasoning salt.
- Mix the eggs into the frozen hasbrowns. I use my hands to work the egg through as the egg can freeze a little bit. Don't worry about it!
- Press your hashbrown mixture into a well greased 9×13 pan. Bake at 400 degrees for about 20 minutes, until it's beautifully browned. Remove from the oven.
Egg Filling
- Prepare the filling while the crust is cooking.
- Dice up your cooked ham. If using bacon, fry in a large frying pan until it reaches the desired crispiness ( remember it's going in a casserole, so softer cooked bacon is better) then drain on paper towels. Chop into pieces.
- In a large bowl crack in the 8 eggs, milk, add in the seasoning salt, pepper and add the shredded cheese, mix together.
- Mix in the vegetables of choice, ham/bacon and green onions.
- Pour the egg mixture on top of the cooked crust and apread out evenly.
- Bake for another 20-25 minutes in the 400 degree oven, until the eggs are cooked. If the top starts to brown too much, lightly cover with aluminum foil.
- Once the eggs are cooked, remove and let cook for 5 minutes. Slice into squares and serve.
Notes
- Nutitional data will vary depending on ham or bacon used, the vegetables used. etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Brenda says
I really wasn’t thrilled with this breakfast casserole. I felt that the hash brown potatoes came across as the main ingredient. I used ham, mushrooms, spinach, green onions and extra old cheddar in the egg portion so it wasn’t lacking in flavor components. Just mainly tasted of the potatoes.
Judi Gist says
What is one kilogram bag of hash browns.
Julia says
A kilo is equivalent to 2.2 lbs.
Stacy says
Can this be made ahead abd frozen?
Karlynn Johnston says
Thanks for stopping by, hope you enjoyed the article!
Winnie says
This iooks delicious. I make one without the meat and veggies, so this will be a fun change. Glad I found your post today on Blogher!
Pat says
I have never heard of micro steaming mushrooms. How do you do that?
Karlynn says
Throw them in a container in the microwave with a tad bit of water then nuke for a few minutes. Gets all the water out of them without drying them up fast.
Susie Cruisie says
Finally a hashbrown casserole recipe that DOESN’T have gloppy condensed soup as an ingredient. Sounds very yummy and I can’t wait to try it! Thanks!
Doreen says
Karlynn, where did the milk go – in with the egg that went into the hash browns or in the egg/bacon mixture.
Thanks!
Karlynn says
Whoops with the eggs! Sorry about that it’s fixed.