BREAKFAST CASSEROLE WITH HASHBROWNS

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Do you struggle with finding time for a well-balanced breakfast in the midst of your busy mornings? Today we’re sharing a solution that has worked well in our home – Breakfast Casserole featuring everyone’s favorite breakfast staple: hashbrowns.

Whether you’re a busy parent, a college student on-the-go, or just looking for a delicious and easy meal option, this article will guide you through the ins and outs of creating a mouth-watering breakfast casserole with hashbrowns.

If you’re in a hurry, jump down to the recipe card and get cooking! However, if you have a few minutes to read on, you will not only learn how to make this hearty dish, but hopefully you’ll also discover some benefits of incorporating it into your breakfast routine, like we have in our family.

WHY CHOOSE A BREAKFAST BAKE TO START YOUR DAY?

I cringe when I think back to the days when my husband and I thought sugary cereal was okay to start our morning off. When we really started focusing on food labels and what we were putting into our bodies, we started to notice how much better we were feeling.

There were a few moments of weakness where we went back to a box of cereal. It surprised me when my husband told me that he can’t have cereal for breakfast anymore because he was hungry mid-morning and would start to feel jittery. That it just wasn’t enough for him.

One book I read during our diet clean-up was Wheat Belly by William Davis. It does a good job of explaining why when you’re eating “modern wheat,” you have those types of symptoms.

I encourage you to start off your day with a healthy source of fats, protein, and carbs like this recipe supplies and see what it does for you!

INGREDIENTS DO MATTER

Olive oil: a cold-pressed, extra virgin olive oil works great. You do need to be careful of the smoke point of your oil and to not exceed it. Sometimes it will be listed on the bottle’s label otherwise, you should research it specific for your brand and type of oil.

Potatoes: We choose to make homemade hashbrowns by shredding our own potatoes, but if you do decide to buy frozen hashbrowns, choose a brand has potatoes as the only ingredient. There does not need to be anything else added!

Eggs: Obviously it is best if you are eating farm fresh eggs from a reliable source, but if that is not an option, look for cage-free organic eggs to ensure the most nutrients.

Meat: Look for a good quality meat. If you can source to buy in bulk with a local farmer, that’s where you get the most bang for your buck. Otherwise, Applegate tends to be a good brand I can find at my local Walmart. Their chicken & maple sausage links are delicious. You may pay a little more for a better quality, but we look at it as an investment where we spend a little more money on our food where it’s necessary and less of it at the doctor.

Great options:

• crispy bacon
• chicken, pork, or turkey sausage
• ham

INGREDIENTS

• 1 tbsp. extra virgin olive oil (or melted butter)
• 1/2 medium onion, diced
• 2 medium potatoes, shredded (or 2 cups frozen hashbrowns, thawed)
• 1/2 c. colby jack or cheddar cheese, shredded
• 5 eggs
• 1/2 c. milk
• 1/2 tsp. salt
• black pepper to taste
• 1 1/2 c. meat of your choice, fully cooked
• Additional cheese for topping if you like lots of cheese 🙂

RECIPE INSTRUCTIONS

Preheat oven to 350 degrees. Prepare an 8×10 inch glass casserole baking dish by spraying it with cooking spray.

Start off by heating a small cast iron skillet with olive oil. While the skillet is heating up, dice up the onion into small pieces and sauté it until the onions are translucent, stirring occasionally. Cook meat if necessary.

As the onions sauté, prepare the egg mixture. In a large bowl, combine the eggs, milk, salt, and black pepper. Whisk together well.

Once the onions and egg mixture have been prepared, shred your cheese followed by your potatoes (if not using frozen hash browns). You want to shred the potatoes last, so they do not start to turn brown.

Layer ingredients in casserole dish, in the following order: hashbrowns, onion, cheese, meat, and egg mixture.

Bake time will depend on your oven, but mine usually takes 30 – 35 minutes. You will know when it’s done if the center is set, and edges are starting to turn golden brown.

Sprinkle additional cheese on top of the casserole, if desired, during last 5 minutes of bake time.

STORING LEFTOVER BREAKFAST CASSEROLE WITH HASHBROWNS

Once the egg bake has cooled down to room temperature, you can cover the baking dish with plastic wrap and refrigerate directly in the baking dish. Scoop out servings to reheat as needed.

Otherwise, you can portion out the servings and place each one into a separate airtight container for refrigeration.

The easiest way to reheat is in the microwave for about 30 seconds. If time allows though, the healthier option is to reheat in your oven – 350 degrees for approximately 10 minutes until heated through.

TIPS & TRICKS

I tend to make this on a Sunday afternoon or evening. That way the next morning when we have to be out the door early, the last thing I need to fuss about is what’s for breakfast!

For an on-the-go option, scoop a portion of the reheated hashbrown casserole into a tortilla. Makes an excellent breakfast burrito! My husband enjoys a dash of hot sauce or a few red pepper flakes sprinkled in before I roll it up.

It pairs well with a slice of toast made from my OATMEAL BREAD DOUGH MADE IN A BREAD MACHINE or a DELICIOUS HOMEMADE CARAMEL ROLL.

PIN IT!

Breakfast casserole with hashbrowns is a versatile and delicious dish that is a great start to the day. It makes a hearty breakfast that will leave you feeling full throughout your day.

Remember to layer your casserole with love and creativity, and it will surely become a crowd pleaser.

So go ahead and give this easy recipe a try, and let the deliciousness unfold. And who knows, you might just come up with your own special twist on this classic dish. Happy cooking!

Blessings,