Hash Brown Breakfast Casserole
This recipe for Hash Brown Breakfast Casserole is super quick and easy to make! It’s also versatile. You can use any breakfast meat or vegetable to fill it!
This recipe for Hash Brown Breakfast Casserole is super quick and easy to make! It’s our favorite dish to make during the holidays due to it’s simplicity. It’s also very versatile. You can add any kind of meat you want. Don’t like meat? Add veggies of your choice. With this recipe, anything goes!
Hash browns, eggs, cheese, and breakfast sausage/bacon. What a delightful combination!
If you have been readers of this blog over the years, then you know that my quest to find the perfect go-to recipes for everything is always ongoing. I can finally call off the search for an almighty breakfast casserole recipe because we have found it!
It’s crazy easy…..
….and easy is what we like around here…..
This recipe calls for a can of evaporated milk, which leads me to believe that that may have been the missing ingredient that all our previous breakfast casseroles lacked. I make this casserole once a month because it is an awesome way to incorporate different types of vegetables and breakfast meats together. You can use bacon, sausage, turkey sausage, ham, or do a medley of chopped vegetables.
The sky is the limit with this one. Enjoy 🙂
Serves: 6 to 9 people
Calories Per Serving: 395
- 4 cups frozen shredded hash browns
- 1/2 cup chopped onions
- 6-8 slices of cooked crumbled bacon (or turkey bacon or 6 cooked sausage links, chopped)
- 1 cup shredded cheddar cheese
- 12 fl. oz. can evaporated milk
- 1 large egg beaten
- 1 and 1/2 tsp. season salt
- Preheat your oven to 350 degrees. Grease an 8 inch square casserole dish.
- Layer half of the hash browns, half of the bacon/sausage, half of the onion, and half of the cheese in the dish. Repeat layers.
- In a medium bowl, combine evaporated milk, egg, and seasoned salt. Pour over potato mixture.
- Cover and bake for 55 to 60 minutes. Uncover and bake an additional 5 to 10 minutes.
Time Saving Tip: To save on time, assemble the casserole overnight and let it sit in the fridge. Bake as directed. If it comes out a little watery, do not worry. Just keep cooking every 5 minutes until it looks done (the casserole will start to brown). The water will eventually soak back into the casserole as it cools down.
Tried this recipe?Mention @cooknwithlibby or tag #cookwlib!
Libby, Do I need to adjust anything if I use freshly grated potatoes for the frozen hash browns? You know I love your blog! Thanks!
I am not sure because we always use the frozen hash browns. I would say try making the recipe as is with the grated potatoes and see how it turns out, then make adjustments afterwards if needed.
This is our family’s favorite holiday breakfast casserole!
there’s seriously only one egg in this? Most breakfast casseroles have like a dozen.
Yes mam. Only one egg. Which is why we like it so much 😉
I used one pound of already fried hot sausage so that it would go further and also used some Mrs Dash and pepper on the layers of hash browns. Baked for 70 mins and then uncovered for another 10 mins. Otherwise done the same way. It was a hit and I will be using this recipe again and again for company.
I’m so glad to hear this Janie. It is a great dish to make for company 😉
Can I use 2 or 3 eggs as I’m feeding 4 men and 3 women that love eggs. With 2 meats in a 9×13 casserole dish.
Sure! You can try it and see how it turns out 😉 You may have to increase the baking time since there are more eggs and other ingredients, but I don’t see why you couldn’t use 2 or 3 eggs.