This breakfast casserole uses Simply Potatoes shredded hash browns to create a hearty, crowd-pleasing dish that’s perfect for weekend brunches or holiday mornings. The crispy potato base is layered with eggs, cheese, and your choice of breakfast meat, then baked until golden and puffed. It’s a hands-off recipe that delivers a satisfying, all-in-one meal with minimal prep work.
Ingredients
- 1 package (20 oz / 567 g) Simply Potatoes Shredded Hash Browns
- 2 tablespoons (30 ml) olive oil or melted butter
- 1 lb (450 g) breakfast sausage (or bacon, cooked and crumbled)
- 1 cup (120 g) shredded cheddar cheese, divided
- 8 large eggs
- 1 cup (240 ml) whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 green onions, sliced (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish with cooking spray or butter.
- In a large skillet over medium heat, cook the breakfast sausage, breaking it into crumbles, until browned and cooked through (about 5-7 minutes). If using bacon, cook until crisp, then drain on paper towels. Transfer the cooked meat to a plate and set aside.
- In the same skillet, heat the olive oil or butter over medium-high heat. Add the Simply Potatoes shredded hash browns and spread them out in an even layer. Cook for 3-4 minutes, stirring occasionally, until they start to soften and lightly brown. This step helps remove excess moisture and adds flavor.
- Transfer the hash browns to the prepared baking dish and press them into an even, compact layer. Sprinkle half of the shredded cheddar cheese over the potatoes, then scatter the cooked sausage (or bacon) on top.
- In a medium bowl, whisk together the eggs, milk, salt, pepper, and garlic powder (if using) until well combined and slightly frothy.
- Pour the egg mixture evenly over the potato and meat layers. Gently shake the dish to help the eggs settle into all the nooks and crannies.
- Sprinkle the remaining cheddar cheese over the top.
- Bake, uncovered, for 45-55 minutes, or until the casserole is set in the center and the top is golden brown. The internal temperature of the egg mixture should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes, when checked with a food thermometer inserted into the center.
- Let the casserole rest for 5-10 minutes before slicing. Garnish with sliced green onions and serve warm.
Tips
- Substitutions: You can use Simply Potatoes diced potatoes or O’Brien potatoes (with peppers and onions) for a different texture. Swap the cheddar for Monterey Jack, pepper jack, or a Mexican blend. For a vegetarian version, omit the meat and add sautéed mushrooms, bell peppers, or spinach.
- Make ahead: Assemble the casserole the night before, cover, and refrigerate. In the morning, add about 10-15 minutes to the baking time since you’re starting from cold. Check the center temperature to ensure it reaches 160°F (71°C).
- Pre-cook the potatoes: Don’t skip the initial sautéing of the hash browns. It removes excess moisture and ensures a crispier base. If you’re in a hurry, you can skip this step, but the casserole may be slightly more watery.
- Don’t overbake: The casserole is done when the center is just set and no longer jiggles. Overbaking can make the eggs rubbery and dry. Use a thermometer for accuracy.
Serving Suggestions
Serve this breakfast casserole with a side of fresh fruit, a simple green salad, or roasted tomatoes. It also pairs well with toast, bagels, or a basket of warm muffins. For a brunch spread, add some yogurt parfaits or a light vinaigrette-dressed arugula salad. A dollop of sour cream or hot sauce on top is always a welcome addition.
Variations
- Southwest Style: Add 1 cup (165 g) drained and rinsed black beans, 1/2 cup (75 g) corn kernels, and 1 teaspoon chili powder to the egg mixture. Use pepper jack cheese and top with fresh cilantro before serving.
- Veggie Lover’s: Sauté 1 cup (150 g) chopped bell peppers, 1/2 cup (75 g) diced onion, and 1 cup (30 g) fresh spinach in the skillet before adding the potatoes. Omit the meat entirely.
- Ham and Swiss: Replace the sausage with 1 cup (150 g) diced cooked ham and use Swiss cheese instead of cheddar. Add a pinch of nutmeg to the egg mixture for a classic flavor pairing.
- Loaded Baked Potato: Top the finished casserole with sour cream, crumbled cooked bacon, and chives for a loaded baked potato effect.
Storage and Reheating
Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, place individual portions on a microwave-safe plate and microwave for 1-2 minutes, or until heated through. For a crispier texture, reheat in a 350°F (175°C) oven for 10-15 minutes. You can also freeze the baked casserole for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use frozen hash browns instead of Simply Potatoes?
Yes, you can. Use the same amount (20 oz / 567 g) of frozen shredded hash browns. Make sure to thaw them completely and squeeze out as much moisture as possible before cooking, as frozen potatoes release more water and can make the casserole soggy.
Can I make this casserole without meat?
Absolutely. Simply omit the sausage or bacon. To add more substance, consider adding cooked mushrooms, zucchini, or extra cheese. You might also want to add a little more salt and pepper to compensate for the missing meat’s seasoning.
Why is my casserole watery?
This usually happens if the hash browns weren’t pre-cooked or if the frozen potatoes weren’t properly thawed and dried. Also, make sure your egg-to-milk ratio is correct; too much milk can prevent the casserole from setting properly. Stick to the recipe’s amounts.
Can I use egg whites instead of whole eggs?
Yes, you can substitute 8 egg whites for the 8 whole eggs. The casserole will be slightly less rich and a bit more rubbery, but it will still work. You may want to add 1-2 tablespoons of olive oil or melted butter to the egg mixture to add richness.
How do I know when the casserole is done?
The center should be set and not jiggle when you shake the dish. The top should be golden brown. The most reliable method is to insert an instant-read thermometer into the center; it should read 160°F (71°C). Letting it rest for 5-10 minutes after baking also helps it firm up.
Can I prepare this casserole the night before?
Yes, assemble the casserole completely, cover it with foil, and refrigerate overnight. In the morning, bake it directly from the fridge, adding about 10-15 minutes to the baking time. Check the internal temperature to ensure it reaches 160°F (71°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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