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Hashbrown Breakfast Casserole

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Hashbrown Breakfast Casserole is a hearty, make-ahead breakfast recipe that's perfect for feeding a crowd. Loaded with crispy hashbrowns, savory beef, melted cheese, and fluffy eggs, this easy one-pan casserole is your go-to for brunch, holidays, or busy mornings. Customize it with your favorite meats and veggies for a comforting and versatile dish everyone will love.

Ingredients

1 bag (30 oz) frozen hashbrowns, thawed

1 lb ground beef

1 bell pepper, diced

1 small onion, diced

2 cups shredded sharp cheddar cheese, divided

8 large eggs

1 cup milk

1 tsp garlic powder

1 tsp onion powder

Salt and pepper, to taste

Instructions

  • Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.

  • Spread thawed hashbrowns evenly in the dish.

  • In a skillet, cook ground beef until browned. Drain excess grease.

  • Add diced bell pepper and onion to skillet; cook 2–3 more minutes.

  • Spread beef and veggie mix over hashbrowns.

  • Top with 1½ cups of shredded cheddar.

  • In a bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.

  • Pour egg mixture over the casserole evenly.

  • Sprinkle remaining cheese on top.

  • Bake for 55–65 minutes or until golden brown and set.

  • Let cool 5 minutes before slicing and serving.

Notes

    • Prep ahead: Assemble the night before and bake in the morning.

    • Freezer-friendly: Wrap in individual portions and freeze for up to 4 months.

    • Customize: Try sausage, turkey or vegetarian options. Use any cheese you love.

    • Prevent sogginess: Be sure hashbrowns are thawed and drained well.

    • Diet-friendly: Easily adaptable for gluten-free or dairy-free diets.

Find it online: https://recipesbyjanet.com/hashbrown-breakfast-casserole/