Real Balanced This Hash Brown Breakfast Casserole is an easy recipe for slow mornings, holidays, or weekend brunches. Made with ingredients like hash browns, bacon, eggs, cheese, and cottage cheese, it’s filling, flavorful, and easily customizable.
You’ll love this breakfast casserole if you enjoy recipes like Sausage Breakfast Casserole and 3-Ingredient Bacon and Egg Breakfast Muffins.
This casserole is delicious and versatile. Swap out the bacon for ham or sausage, use different types of cheese, or add vegetables like bell peppers and onions for extra nutrition and color. You can even omit the bacon and use a meat-free protein, like tofu.
It can be made ahead of time for prepping for events like Christmas morning breakfast or just for weekly meal planning. Assemble it the night before, and pop it in the oven when you’re ready to bake.
Leftovers reheat really well, making breakfasts for busy mornings a breeze.
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Why you’ll love this recipe
Easily customizable based on taste preferences and what you have on hand.Straightforward ingredients you may already have on hand.Can be prepped in advance and baked the next day.Great for meal planning — leftovers store really well.Made in just over an hour.
Ingredients
How to make this hash brown breakfast casserole
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
Preheat Oven: Preheat oven to 350 degrees F (176 degrees C). Coat a 9×13-inch baking dish with nonstick cooking spray.Cook Bacon: In a large skillet over medium heat, cook chopped bacon until crispy. Use a slotted spoon to scoop the bacon out and transfer it to a paper towel-lined plate.Whisk Eggs: To a large mixing bowl, add eggs, salt, and pepper. Whisk together until eggs are beaten.Prepare Egg Mixture: Add bacon, frozen hash browns, shredded cheddar, cottage cheese, and any optional ingredients like onions and bell peppers to the bowl of beaten eggs. Stir together until well combined.Transfer Egg Mixture To Baking Dish: Pour mixture into the prepared baking dish, spreading it out evenly using a rubber spatula.
Ingredient substitution suggestions
Bacon: Substitute with turkey sausage, pork sausage, turkey bacon, or diced ham. For a vegetarian option, use tofu. You can also altogether omit the bacon.Shredded Cheddar Cheese: Shredded cheese like mozzarella, Swiss, or pepper jack will all work.Cottage Cheese: Use Greek yogurt, sour cream, or ricotta cheese.
Variations
Include more veggies in the egg mixture like spinach, mushrooms, and/or tomatoes.Mix fresh herbs into the egg mixture, like parsley, thyme, or chives, for a fresh flavor.Add diced jalapeños or a pinch of red pepper flakes to the egg mixture for added heat.Garnish with sour cream, salsa, and/or avocado slices for added flavor and texture.
How to serve
Salad — Pair with creamy dill cucumber salad, Caesar salad, or mixed greens with vinaigrette.Brunch — Serve as part of brunch with bacon egg and cheese breakfast sliders, cinnamon dolce latte, and keto coffee cake.
FAQs
Assemble the casserole as instructed up until the baking step, then cover and refrigerate it for up to 24 hours. When you’re ready to bake, remove the casserole from the fridge, let it sit at room temperature while the oven preheats, and then bake as directed, possibly adding a few extra minutes to the cooking time.
Allow the casserole to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, transfer it to a baking dish and bake at 350 degrees F (176 degrees C), covered with foil, for about 20 minutes. Alternatively, microwave individual portions in 30-second increments until heated through.
Yes. First, let the casserole cool completely after baking, then transfer spoonfuls of the casserole to an airtight container. Store in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
More breakfast recipes
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Recipe
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Hash Brown Breakfast Casserole
Description
This Hash Brown Breakfast Casserole is an easy recipe for slow mornings, holidays, or weekend brunches. Made with ingredients like hash browns, bacon, eggs, cheese, and cottage cheese, it’s filling, flavorful, and easily customizable.
Ingredients
6–8 bacon slices, chopped into small pieces 8 large eggs 3/4 teaspoon salt 1/4 teaspoon pepper 1 pound (450 grams) frozen shredded hash browns 1 cup (112 grams) shredded sharp cheddar cheese, plus more for topping (optional) 1 cup (226 grams) cottage cheese (I use 4% milkfat) 1/2 cup diced onions (optional) 1/2 cup diced red bell peppers (optional)Optional Garnishes:
Finely chopped green onions or chives
Instructions
Preheat Oven: Preheat oven to 350 degrees F (176 degrees C). Coat 9×13-inch baking dish with nonstick cooking spray. Cook Bacon: In a large skillet over medium heat, cook chopped bacon until crispy. Use a slotted spoon to scoop the bacon out and transfer to a paper towel-lined plate. Whisk Eggs: To a large mixing bowl, add eggs, salt, and pepper. Whisk together until eggs are beaten. Prepare Egg Mixture: Add bacon, frozen hash browns, shredded cheddar, cottage cheese, and any optional ingredients like onions and bell peppers to the bowl of beaten eggs. Stir together until well combined. Transfer Egg Mixture To Baking Dish: Pour mixture into prepared baking dish, spreading it out evenly using a rubber spatula. Optionally, sprinkle a little more shredded cheddar on top. Bake: Transfer baking dish to oven and bake for 55-60 minutes, or until casserole is set and the top is lightly golden brown. Optionally, transfer baking dish to top rack of oven under broiler and broil for about 30-60 seconds, watching carefully to avoid buring. Cool Then Serve: Remove casserole from the oven and allow to cool for a few minutes before garnishing with green onions or chives, then serving.Recipe Notes:
Make Ahead Instructions: Assemble the casserole as instructed up until the baking step, then cover and refrigerate it for up to 24 hours. When you’re ready to bake, remove the casserole from the fridge, let it sit at room temperature while the oven preheats, and then bake as directed, possibly adding a few extra minutes to the cooking time.
Refrigerator Storage: Allow the casserole to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
Freezer Storage: Let the casserole cool completely after baking, then transfer spoonfuls of the casserole to an airtight container. Store in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
Reheating Instructions: Transfer the casserole from the storage container to a baking dish and bake at 350 degrees F (176 degrees C) in the oven, covered with foil, for about 20 minutes. Alternatively, microwave individual portions in 30-second increments until heated through.
Keywords: hash brown casserole breakfast, breakfast casserole with frozen hash browns, breakfast casserole hash brown potatoes
The post Hash Brown Breakfast Casserole appeared first on Real Balanced.
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