Get ready to revolutionize your mornings with this incredible Loaded Hashbrown Breakfast Casserole. This recipe is your secret weapon for a delicious, satisfying, and incredibly convenient breakfast that the whole family will adore, making it a go-to for busy weekdays and lazy weekend brunches alike.
Key Ingredients for Loaded Hashbrown Breakfast Casserole
- 2 pounds frozen shredded hash browns, thawed and squeezed dry
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup chopped onion (yellow or white)
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 large eggs
- 1 ½ cups milk (whole or 2%)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional toppings: sour cream, chives, extra cheese, salsa
How to Make Loaded Hashbrown Breakfast Casserole
This Loaded Hashbrown Breakfast Casserole is surprisingly simple to assemble, promising a burst of savory flavors and a wonderfully creamy texture in every bite. The magic lies in its easy preparation, making it perfect for a delicious breakfast without the fuss. Most of the work involves chopping and mixing, minimizing active cooking time. Expect to spend about 15 minutes on preparation and 1 hour to bake, for a total of approximately 1 hour and 15 minutes before this glorious breakfast is ready to serve.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking.
- Combine Dry Ingredients: In a large bowl, combine the thawed and well-squeezed shredded hash browns, cooked and crumbled breakfast sausage, chopped onion, chopped green bell pepper, chopped red bell pepper, shredded cheddar cheese, and shredded Monterey Jack cheese. Toss everything together gently to ensure an even distribution of ingredients.
- Whisk Wet Ingredients: In a separate medium bowl, whisk together the 6 large eggs, 1 ½ cups milk, ½ teaspoon salt, and ¼ teaspoon black pepper until well combined and slightly frothy. This mixture will bind everything together and create a rich, creamy base for your casserole.
- Assemble the Casserole: Pour the egg and milk mixture evenly over the hash brown and vegetable mixture in the baking dish. Use a spatula or spoon to gently press down and ensure all the ingredients are submerged in the liquid, making sure the hash browns are well coated.
- Bake to Perfection: Place the prepared baking dish in the preheated oven. Bake for 50-60 minutes, or until the casserole is set in the center and the top is golden brown and bubbly. You can check for doneness by inserting a knife into the center; it should come out clean.
- Rest and Serve: Once baked, remove the casserole from the oven and let it rest for 5-10 minutes before slicing and serving. This resting period allows the casserole to set up properly, making it easier to cut into neat portions.
- Add Final Touches (Optional): Serve warm, garnished with your favorite toppings such as a dollop of sour cream, a sprinkle of fresh chives, extra shredded cheese, or a spoonful of salsa.
Why You’ll Love This Loaded Hashbrown Breakfast Casserole
You’ll absolutely adore this Loaded Hashbrown Breakfast Casserole for its unbelievably satisfying, hearty texture and the incredible burst of savory flavors in every single bite. It’s packed with crispy hash browns, flavorful sausage, and a delightful mix of colorful vegetables, all baked into a creamy, cheesy dream. Making this at home is a fantastic way to save money compared to dining out for brunch, offering a gourmet experience that’s budget-friendly and incredibly rewarding. The versatility of the toppings allows you to customize it to your exact liking, transforming it from a simple breakfast into a culinary masterpiece, much like a savory bread pudding or a rustic frittata, but with that irresistible hash brown crunch.
This recipe is more than just a breakfast; it’s an experience that brings people together around the table with minimal stress for the cook. Its comforting warmth and customizable nature make it a crowd-pleaser for any occasion, from a busy Tuesday morning fuel-up to a leisurely Sunday family gathering. Don’t just dream about the perfect breakfast; make it a reality! Give this Loaded Hashbrown Breakfast Casserole a try this weekend and discover your new favorite morning tradition.
Storing and Reheating Tips
Leftover Loaded Hashbrown Breakfast Casserole stores beautifully and can be enjoyed for several days.
- Refrigeration: Once the casserole has cooled completely, cover it tightly with plastic wrap or transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Reheating in Oven: For the crispiest results, preheat your oven to 300°F (150°C). Place individual portions or the entire remaining casserole in an oven-safe dish. Cover loosely with foil and bake for 15-20 minutes for individual servings, or 20-30 minutes for a larger portion, until heated through. Remove the foil for the last 5 minutes to re-crisp the top if desired.
- Reheating in Microwave: For a quicker reheat, place a portion on a microwave-safe plate and heat on medium power in 30-second intervals until warm. Be aware that microwaving may result in a softer texture.
- Freezing: To freeze, let the casserole cool completely. Cut it into individual servings or freeze the entire baked casserole. Wrap each portion tightly in plastic wrap, then in aluminum foil, or place in freezer-safe bags or containers. Frozen casserole will maintain the best quality for up to 2 months. To reheat from frozen, thaw overnight in the refrigerator and then reheat as directed above, or reheat from frozen in a covered oven for a longer period (about 45-60 minutes), checking for doneness.
Final Thoughts
This Loaded Hashbrown Breakfast Casserole is a true showstopper, offering a perfect balance of convenience and incredible flavor. We highly encourage you to whip up this delicious dish and experience its comforting warmth and savory goodness for yourself. Happy cooking!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Loaded Hashbrown Breakfast Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking.
- In a large bowl, combine the thawed and well-squeezed shredded hash browns, cooked and crumbled breakfast sausage, chopped onion, chopped green bell pepper, chopped red bell pepper, shredded cheddar cheese, and shredded Monterey Jack cheese. Toss everything together gently to ensure an even distribution of ingredients.2 pounds frozen shredded hash browns, 1 pound breakfast sausage, 1 cup chopped onion, 1 cup chopped green bell pepper, 1 cup chopped red bell pepper, 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
- In a separate medium bowl, whisk together the 6 large eggs, 1 ½ cups milk, ½ teaspoon salt, and ¼ teaspoon black pepper until well combined and slightly frothy. This mixture will bind everything together and create a rich, creamy base for your casserole.6 large eggs, 1 ½ cups milk, ½ teaspoon salt, ¼ teaspoon black pepper
- Pour the egg and milk mixture evenly over the hash brown and vegetable mixture in the baking dish. Use a spatula or spoon to gently press down and ensure all the ingredients are submerged in the liquid, making sure the hash browns are well coated.
- Place the prepared baking dish in the preheated oven. Bake for 50-60 minutes, or until the casserole is set in the center and the top is golden brown and bubbly. You can check for doneness by inserting a knife into the center; it should come out clean.
- Once baked, remove the casserole from the oven and let it rest for 5-10 minutes before slicing and serving. This resting period allows the casserole to set up properly, making it easier to cut into neat portions.
- Serve warm, garnished with your favorite toppings such as a dollop of sour cream, a sprinkle of fresh chives, extra shredded cheese, or a spoonful of salsa.