Get ready for a breakfast game-changer with this Cheesy Cracked Out Hashbrown Breakfast Casserole! This incredibly simple yet profoundly satisfying dish is perfect for busy mornings, weekend brunches, or anytime you crave a comforting and flavorful meal that’s surprisingly budget-friendly.
Key Ingredients for Cheesy Cracked Out Hashbrown Breakfast Casserole
- 2 pounds frozen shredded hashbrowns, thawed and drained very well
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 large eggs, lightly beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: chopped fresh chives, extra shredded cheese, crumbled bacon
How to Make Cheesy Cracked Out Hashbrown Breakfast Casserole
Whip up a breakfast that sings with flavor and delivers ultimate comfort! This Cheesy Cracked Out Hashbrown Breakfast Casserole is a true crowd-pleaser, featuring a rich, creamy texture and layers of savory goodness, all without any fuss. In just 15 minutes of prep time, you’ll have a dish that will have everyone asking for seconds.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter. This step ensures your casserole won’t stick and will release beautifully after baking.
- Prepare the Hashbrowns: Ensure your thawed hashbrowns are as dry as possible. You can spread them on a clean kitchen towel or paper towels and gently press out excess moisture. This is a crucial step for achieving a crispy texture rather than a soggy casserole. In a large bowl, combine the drained hashbrowns with the crumbled cooked breakfast sausage, chopped onion, and chopped green bell pepper.
- Mix the Creamy Binder: In a separate medium bowl, whisk together the sour cream, mayonnaise, and lightly beaten eggs. Add the garlic powder, salt, and black pepper, and stir until well combined. This mixture will form the creamy, rich base that holds all the ingredients together.
- Combine and Layer: Pour the sour cream mixture over the hashbrown and sausage mixture in the large bowl. Gently stir everything together until all the ingredients are evenly coated.
- Add the Cheese: Stir in 1/2 cup of the shredded cheddar cheese and 1/2 cup of the shredded Monterey Jack cheese into the hashbrown mixture. Reserve the remaining cheese for topping.
- Assemble the Casserole: Pour the entire mixture into the prepared baking dish and spread it out evenly.
- Top and Bake: Sprinkle the remaining shredded cheddar and Monterey Jack cheeses evenly over the top of the casserole.
- Bake to Perfection: Place the baking dish in the preheated oven and bake for 35-45 minutes, or until the casserole is golden brown, bubbly, and the cheese is fully melted and slightly crisped.
- Rest and Serve: Let the Cheesy Cracked Out Hashbrown Breakfast Casserole rest for about 5-10 minutes before serving. This allows it to set up slightly, making it easier to slice and serve. Garnish with fresh chives or crumbled bacon if desired.
Why You’ll Love This Cheesy Cracked Out Hashbrown Breakfast Casserole
You’ll absolutely adore this Cheesy Cracked Out Hashbrown Breakfast Casserole for its incredibly satisfying cheesy, savory, and slightly tangy flavor profile, reminiscent of your favorite loaded baked potato but with breakfast vibes! Making this at home is significantly more budget-friendly than buying a similar dish at a restaurant or a pre-made frozen option, and the customizable toppings like crispy bacon bits and fresh chives elevate it from good to extraordinary.
It’s the ultimate comfort food that’s fuss-free, delivers maximum flavor with minimal effort, and is perfect for feeding a hungry crowd or enjoying as delicious leftovers. Don’t miss out on this simple yet spectacular breakfast bake – give this Cheesy Cracked Out Hashbrown Breakfast Casserole a try this weekend and get ready to become a breakfast hero!
Storing and Reheating Tips
Storing Leftovers:
- Refrigeration: Once cooled, transfer any leftover Cheesy Cracked Out Hashbrown Breakfast Casserole to an airtight container or cover the baking dish tightly with plastic wrap and then aluminum foil. It will keep well in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, cool the casserole completely. You can freeze the entire casserole in its baking dish (if freezer-safe) or cut it into individual portions and wrap each portion tightly in plastic wrap, then in aluminum foil, or place them in freezer-safe containers. Frozen casserole will maintain good quality for up to 2-3 months.
Reheating:
- From Refrigerated: For best results, reheat individual portions or the entire casserole in a preheated oven at 350°F (175°C) until heated through, about 15-20 minutes for individual portions and 25-30 minutes for a larger amount. You can also reheat individual servings in the microwave on medium power for 1-2 minutes, or until warmed through.
- From Frozen: Thaw frozen portions overnight in the refrigerator before reheating. Then, follow the reheating instructions for refrigerated leftovers. For even heating, you can place frozen portions directly in a 325°F (160°C) oven and bake for about 30-40 minutes, or until hot and bubbly.
Final Thoughts
This Cheesy Cracked Out Hashbrown Breakfast Casserole is a truly delightful and accessible recipe that brings joy to any mealtime. Don’t hesitate to whip up this comforting and flavorful dish – your taste buds (and your wallet!) will thank you for it.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Cheesy Cracked Out Hashbrown Breakfast Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter.
- Ensure your thawed hashbrowns are as dry as possible. Spread them on a clean kitchen towel or paper towels and gently press out excess moisture. In a large bowl, combine the drained hashbrowns with the crumbled cooked breakfast sausage, chopped onion, and chopped green bell pepper.2 pounds frozen shredded hashbrowns, 1 pound breakfast sausage, 1 cup chopped onion, 1 cup chopped green bell pepper
- In a separate medium bowl, whisk together the sour cream, mayonnaise, and lightly beaten eggs. Add the garlic powder, salt, and black pepper, and stir until well combined.1/2 cup sour cream, 1/4 cup mayonnaise, 2 large eggs, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Pour the sour cream mixture over the hashbrown and sausage mixture in the large bowl. Gently stir everything together until all the ingredients are evenly coated.
- Stir in 1/2 cup of the shredded cheddar cheese and 1/2 cup of the shredded Monterey Jack cheese into the hashbrown mixture. Reserve the remaining cheese for topping.1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
- Pour the entire mixture into the prepared baking dish and spread it out evenly.
- Sprinkle the remaining shredded cheddar and Monterey Jack cheeses evenly over the top of the casserole.1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
- Place the baking dish in the preheated oven and bake for 35-45 minutes, or until the casserole is golden brown, bubbly, and the cheese is fully melted and slightly crisped.
- Let the Cheesy Cracked Out Hashbrown Breakfast Casserole rest for about 5-10 minutes before serving. Garnish with fresh chives or crumbled bacon if desired.chopped fresh chives, crumbled bacon