Are you tired of boring breakfast routines? Get ready to revolutionize your morning meal with a mouthwatering Hash Brown Breakfast Casserole that promises to transform your breakfast game forever! This incredible dish combines the crispy comfort of hashbrowns, the richness of eggs and cheese, and a burst of colorful vegetables into one stunning casserole that will have your family racing to the breakfast table. Whether you're meal prepping for the week or hosting a weekend brunch, this recipe is about to become your new breakfast hero.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 3 cups dehydrated hashbrowns
- 1 cup shredded cheese
- 6 large eggs
- 1 cup milk
- 1/2 cup diced bell peppers
- 1/2 cup diced onion
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter or cooking spray.
- Rehydrate the dehydrated hashbrowns by soaking them in warm water for 10-15 minutes. Drain thoroughly and pat dry with paper towels to remove excess moisture.
- In a large mixing bowl, whisk together eggs, milk, salt, and black pepper until well combined and slightly frothy.
- Spread the rehydrated hashbrowns evenly across the bottom of the prepared baking dish, creating a uniform base layer.
- Sprinkle diced bell peppers and onions evenly over the hashbrown layer, distributing them for balanced flavor.
- Pour the egg mixture slowly and evenly over the hashbrowns and vegetables, ensuring complete coverage.
- Top the casserole with shredded cheese, covering the entire surface for a golden, melted finish.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for an additional 15 minutes, or until the cheese is golden brown and the eggs are set.
- Remove from oven and let the casserole rest for 5-10 minutes before serving to allow it to set and cool slightly.
- Slice into portions and serve hot, garnishing with fresh herbs like chives or parsley if desired.
Tips
- Moisture is Key: When rehydrating hashbrowns, make sure to drain and pat them completely dry. Excess water can make your casserole soggy.
- Cheese Selection: Use a sharp cheddar or a blend of cheeses for maximum flavor complexity.
- Customize Your Veggies: Feel free to swap bell peppers with jalapeños for a spicy kick or add bacon bits for extra protein.
- Make-Ahead Magic: You can prepare this casserole the night before and refrigerate, then bake in the morning for a stress-free breakfast.
- Even Distribution: When pouring the egg mixture, do it slowly to ensure every inch of the hashbrowns gets coated.
- Resting Time Matters: Let the casserole rest for 5-10 minutes after baking to help it set and make cutting easier.
- Garnish Creatively: Fresh herbs like chives or parsley can add a pop of color and fresh flavor to your finished dish.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 15g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 185mg
