I’m so excited to share my favorite breakfast secrets with you—12 irresistible hashbrown casserole recipes that I can’t get enough of. Think crispy hashbrowns, gooey melted cheese, and delicious bites in every mouthful. Whether you’re into veggies or crazy about bacon, there’s something here you’ll love. These aren’t just meals. They’re tasty experiences you won’t want to miss.

Cheesy Bacon & Hashbrown Casserole

Cheesy Bacon & Hashbrown Casserole is a delightful breakfast dish that combines the rich flavors of crispy bacon, creamy cheese, and hearty hashbrowns. It’s perfect for serving a crowd or enjoying as a family breakfast, providing a comforting and satisfying start to the day.

This casserole isn’t only easy to prepare but also incredibly versatile, allowing you to customize it with your favorite ingredients. Whether you’re hosting a weekend brunch or looking for a make-ahead dish to simplify your morning routine, this Cheesy Bacon & Hashbrown Casserole is sure to satisfy everyone at the table.

The combination of textures and flavors makes it a hit with both kids and adults, and it’s an excellent way to use up leftover ingredients in your kitchen.

Ingredients (Serves 4-6):

6 slices of bacon
3 cups frozen hashbrowns
1 cup shredded cheddar cheese
6 large eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup chopped green onions (optional)
Cooking spray

Instructions:

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the casserole cooks evenly and develops a nice golden top.
Cook the Bacon: In a skillet over medium heat, cook the bacon slices until crispy. Once cooked, transfer them to a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
Prepare the Hashbrowns: Spray a 9×13-inch baking dish with cooking spray. Spread the frozen hashbrowns evenly across the bottom of the dish. This forms the base layer of your casserole.
Add Cheese and Bacon: Sprinkle the shredded cheddar cheese evenly over the hashbrowns, followed by the crumbled bacon. Make sure these ingredients are well distributed to guarantee each bite has a blend of flavors.
Mix the Egg Mixture: In a medium-sized bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined. This mixture will bind the casserole and give it a creamy texture.
Combine and Bake: Pour the egg mixture over the hashbrowns, cheese, and bacon in the baking dish. Gently stir the contents to guarantee the egg mixture is evenly distributed. Sprinkle chopped green onions on top if desired.
Bake the Casserole: Place the dish in the preheated oven and bake for 35-40 minutes, or until the eggs are set and the top is golden brown. You can check doneness by inserting a knife in the center; it should come out clean.
Cool and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes before serving. This will make it easier to cut into portions.

Extra Tips:

For a spicier version, consider adding a dash of hot sauce or chopped jalapeños into the egg mixture. You can also experiment with different cheeses like Monterey Jack or pepper jack for added flavor.

If you prefer a vegetarian option, omit the bacon and add sautéed vegetables such as bell peppers, mushrooms, or spinach. This casserole can also be prepared the night before; simply cover and refrigerate it, then bake it fresh in the morning.

Veggie Lovers’ Hashbrown Bake

Veggie Lovers’ Hashbrown Bake is a delightful breakfast casserole that incorporates a medley of vibrant vegetables and golden hashbrowns. This dish is perfect for those who enjoy a hearty, plant-based breakfast that’s both satisfying and nutritious. The combination of fresh vegetables, creamy cheese, and crispy hashbrowns creates an irresistible texture and flavor.

Whether you’re hosting a brunch or simply looking for a wholesome breakfast option, this casserole is bound to please everyone at the table. This recipe is especially great because it can be prepared ahead of time, allowing you to enjoy a stress-free morning. All the ingredients meld together beautifully when baked, making it an excellent choice for a weekend breakfast or a special occasion.

With a serving size of 4-6 people, this Veggie Lovers’ Hashbrown Bake isn’t only delicious but also convenient for feeding a small group.

Ingredients (serving size: 4-6 people):

4 cups frozen hashbrowns, thawed
1 cup chopped bell peppers (any color)
1 cup chopped onions
1 cup chopped mushrooms
1 cup fresh spinach, chopped
1 cup shredded cheddar cheese
6 large eggs
1 cup milk
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
Cooking spray

Cooking Instructions:

Preheat the Oven: Preheat your oven to 375°F (190°C). This guarantees that your casserole cooks evenly.
Prepare the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions, bell peppers, garlic, and mushrooms. Sauté for about 5-7 minutes, or until the vegetables are tender. Stir in the chopped spinach and cook for an additional 2 minutes until wilted. Remove from heat and set aside.
Mix the Hashbrowns: In a large bowl, combine the thawed hashbrowns with the sautéed vegetable mixture. Add salt, black pepper, and paprika. Toss everything together to ascertain the seasonings are evenly distributed.
Assemble the Casserole: Lightly grease a 9×13 inch baking dish with cooking spray. Spread the hashbrown and vegetable mixture evenly in the dish. Sprinkle the shredded cheddar cheese over the top.
Prepare the Egg Mixture: In a separate bowl, whisk together the eggs and milk until well combined. Pour this mixture evenly over the hashbrowns and vegetables in the baking dish.
Bake the Casserole: Place the dish in the preheated oven and bake for 35-40 minutes, or until the eggs are set and the top is golden brown. You can check for doneness by inserting a knife into the center; it should come out clean.
Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes before serving. Cut into squares and enjoy your Veggie Lovers’ Hashbrown Bake warm.

Extra Tips:

For added flavor, consider incorporating other vegetables like zucchini or cherry tomatoes. You can also experiment with different types of cheese, such as feta or mozzarella, to tailor the dish to your taste.

If you prefer a bit of heat, add a pinch of cayenne pepper to the egg mixture. This casserole can be refrigerated for up to 3 days and reheats well, making it a convenient option for meal prep. Enjoy customizing this versatile dish to fit your breakfast cravings!

Spicy Sausage & Pepper Hashbrown Delight

Spicy Sausage & Pepper Hashbrown Delight is a hearty and flavorful breakfast casserole that will surely be a hit at your breakfast or brunch table. This dish combines the savory taste of spicy sausage with the sweetness of bell peppers, all layered over a crispy hashbrown base. It’s a delightful combination of flavors and textures that’s perfect for feeding a crowd.

Whether you’re hosting a weekend brunch or simply want a satisfying breakfast to start your day, this casserole is bound to please. The dish isn’t only delicious but also convenient, as it can be prepared in advance and baked when needed. This makes it an excellent choice for busy mornings or when you have guests over.

The Spicy Sausage & Pepper Hashbrown Delight is also easy to customize, allowing you to adjust the level of spiciness or add additional vegetables to suit your taste. With its rich flavors and satisfying ingredients, this breakfast casserole is a must-try for anyone who loves a good, hearty breakfast.

Ingredients for 4-6 servings:

1 pound spicy sausage
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, diced
1 package (30 oz) frozen hashbrowns
2 cups shredded cheddar cheese
8 large eggs
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
Cooking spray or butter for greasing the baking dish

Cooking Instructions:

Preheat the Oven: Start by preheating your oven to 350°F (175°C). This will guarantee that your casserole bakes evenly.
Cook the Sausage: In a large skillet, cook the spicy sausage over medium heat until browned and fully cooked. Break it into smaller pieces with a spatula as it cooks. Once done, remove the sausage from the skillet and set it aside.
Sauté the Vegetables: In the same skillet, add the diced red and green bell peppers and the onion. Sauté them over medium heat until they’re soft and the onions are translucent, about 5-7 minutes.
Prepare the Hashbrowns: In a greased 9×13 inch baking dish, spread the frozen hashbrowns evenly to form a base layer.
Add Sausage and Vegetables: Layer the cooked sausage over the hashbrowns, followed by the sautéed vegetables. Spread them out evenly to guarantee each bite has a mix of flavors.
Mix the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and red pepper flakes if using. Confirm the ingredients are well combined.
Assemble the Casserole: Pour the egg mixture over the layers of hashbrowns, sausage, and vegetables. Use a spatula to gently press down and confirm the egg mixture seeps through all layers.
Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the eggs are set and the cheese is bubbly and golden brown.
Cool and Serve: Allow the casserole to cool for about 5 minutes before serving. This will help the layers set and make it easier to cut into servings.

Extra Tips:

For a crispier hashbrown base, you can partially cook the hashbrowns in the oven for about 10 minutes before adding the other layers. Feel free to substitute the spicy sausage with a milder version or even a vegetarian sausage to suit different dietary preferences.

If you prefer more vegetables, consider adding mushrooms or spinach to the sautéed mix. This dish can be prepared the night before—simply cover it with foil and refrigerate, then bake in the morning for a convenient and stress-free breakfast.

Classic Ham & Cheese Hashbrown Casserole

Classic Ham & Cheese Hashbrown Casserole is a delightful breakfast dish that combines the comforting flavors of ham, cheese, and crispy hashbrowns. This casserole is perfect for a weekend brunch or a family breakfast, offering a hearty and satisfying meal that can be prepared ahead of time.

With its golden, cheesy crust and tender, flavorful interior, this dish is sure to become a family favorite. This casserole isn’t only delicious but also incredibly versatile and easy to make. You can prepare it in advance and pop it in the oven when you’re ready to serve.

The combination of ham and cheese adds a savory depth, while the hashbrowns provide a crispy texture that contrasts beautifully with the creamy eggs. Whether you’re hosting a holiday breakfast or simply want to treat your family to a special meal, this Classic Ham & Cheese Hashbrown Casserole is a perfect choice.

Ingredients (Serves 4-6):

2 cups frozen hashbrowns, thawed
1 cup cooked ham, diced
1 cup shredded cheddar cheese
6 large eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons butter, melted
Cooking spray

Cooking Instructions:

Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your casserole bakes evenly and thoroughly.
Prepare the Baking Dish: Lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking. This will make serving and cleaning up much easier.
Layer the Ingredients: Spread the thawed hashbrowns evenly over the bottom of the prepared baking dish. Sprinkle the diced ham evenly over the hashbrowns. Follow this by evenly distributing the shredded cheddar cheese on top of the ham.
Mix the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined. This mixture will bind the casserole and give it a creamy texture.
Assemble the Casserole: Pour the egg mixture evenly over the layered ingredients in the baking dish. Gently shake the dish or use a spatula to make certain the egg mixture penetrates through to the bottom.
Add Butter: Drizzle the melted butter over the top of the casserole. This will help create a golden, crispy top layer.
Bake: Place the casserole in the preheated oven and bake for 40-45 minutes, or until the eggs are set and the top is golden brown. To check for doneness, insert a toothpick into the center; it should come out clean.
Cool and Serve: Allow the casserole to cool for a few minutes before slicing and serving. This will make it easier to cut and serve portions.

Extra Tips:

For added flavor, consider incorporating some sautéed onions or bell peppers into the layers. If you prefer a spicier dish, try adding a pinch of cayenne pepper or some chopped jalapeños to the egg mixture.

This casserole can also be made a day ahead; simply assemble the dish, cover it with plastic wrap, and refrigerate overnight before baking. This makes it a convenient option for busy mornings or when hosting guests.

Fully Loaded Hashbrown Casserole

Enjoy a hearty and satisfying breakfast with a Fully Loaded Hashbrown Casserole that will be a hit with family and friends. This dish combines the classic flavors of cheesy hashbrowns with the savory goodness of bacon, green onions, and a hint of spice. Perfect for weekend mornings or special brunches, this casserole isn’t only delicious but also easy to prepare.

It’s a comforting, crowd-pleasing meal that’s certain to start your day off right. This fully loaded breakfast casserole is packed with layers of flavor and texture. The crispy hashbrowns form the perfect base, while melted cheese, crispy bacon, and fresh green onions provide a delicious topping.

The creamy mixture of eggs and sour cream binds everything together, guaranteeing a rich and satisfying bite every time. With a prep time of just 15 minutes and a cook time of about 45 minutes, this dish is quite manageable and sure to become a favorite in your breakfast rotation.

Ingredients (Serves 4-6):

1 package (32 oz) frozen hashbrowns, thawed
1 ½ cups shredded cheddar cheese
1 cup cooked bacon, crumbled
1 cup sour cream
6 large eggs
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
Salt and pepper to taste
1/4 cup chopped green onions
Cooking spray or butter for greasing

Instructions:

Preheat Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or butter.
Prepare Hashbrowns: In a large bowl, mix the thawed hashbrowns with 1 cup of shredded cheddar cheese, crumbled bacon, and chopped green onions. Stir until well combined.
Mix Wet Ingredients: In a separate bowl, whisk together the eggs, milk, sour cream, garlic powder, onion powder, smoked paprika, salt, and pepper. Ascertain the mixture is smooth and well combined.
Combine: Pour the egg mixture over the hashbrown mixture and gently stir to coat all the ingredients evenly.
Assemble Casserole: Transfer the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the casserole is golden brown and the eggs are set.
Serve: Once cooked, remove the casserole from the oven and let it cool for a few minutes. Garnish with additional green onions if desired. Cut into squares and serve warm.

Extra Tips:

For an even more flavorful casserole, consider adding additional ingredients such as diced bell peppers, chopped jalapeños, or diced ham.

If you’re short on time, you can prepare the casserole the night before and refrigerate it, then bake it in the morning. Be sure to let the casserole come to room temperature before baking to guarantee even cooking.

Adjust the seasoning to your taste, and remember that the casserole can be reheated in the oven or microwave, making it perfect for leftovers.

Spinach & Mushroom Hashbrown Casserole

Spinach & Mushroom Hashbrown Casserole is a delightful and hearty breakfast dish that combines earthy mushrooms, fresh spinach, and crispy hashbrowns, all baked together to create a comforting and flavorful meal.

This casserole is perfect for those who enjoy a savory start to their day and is also ideal for brunch gatherings or family breakfasts. The dish isn’t only delicious but also packed with nutrients from the vegetables, making it a well-rounded meal to kick-start your morning.

The combination of spinach and mushrooms provides a nice balance of flavors, with the spinach adding a touch of freshness and the mushrooms contributing a rich, umami taste. The hashbrowns add a satisfying crunch, while the cheese and eggs bring everything together with a creamy texture.

This recipe serves 4-6 people, making it a great choice for feeding a small group or for meal prepping. With simple ingredients and easy preparation steps, this casserole will quickly become a favorite in your breakfast repertoire.

Ingredients (Serves 4-6)

4 cups frozen hashbrowns, thawed
1 tablespoon olive oil
1 cup chopped onions
2 cups sliced mushrooms
3 cups fresh spinach
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
6 large eggs
1 cup milk
1 teaspoon garlic powder
1/2 teaspoon paprika

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees the casserole bakes evenly and achieves a nice golden crust.

2. Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sliced mushrooms, sautéing them for about 5-7 minutes until they’re soft and the mushrooms release their moisture.

Add the fresh spinach and cook until wilted, about 2 minutes.

3. Season the Vegetables: Sprinkle the sautéed vegetables with salt and black pepper, stirring well to combine. Remove the skillet from heat and set aside.

4. Assemble the Casserole: In a large mixing bowl, combine the thawed hashbrowns, the sautéed vegetables, and half of the shredded cheddar cheese. Mix until all ingredients are well incorporated.

5. Prepare the Egg Mixture: In a separate bowl, whisk together the eggs, milk, garlic powder, and paprika until smooth. This mixture will bind the casserole and add richness.

6. Combine and Pour: Pour the egg mixture over the hashbrown and vegetable mixture, stirring gently to make sure everything is evenly coated.

7. Transfer to Baking Dish****: Lightly grease a 9×13-inch baking dish and pour the entire mixture into it, spreading it out evenly. Sprinkle the remaining cheddar cheese on top.

8. Bake: Place the baking dish in the preheated oven and Bake for 35-40 minutes, or until the top is golden brown and the center is set. You can insert a knife in the middle to check if it comes out clean, indicating the casserole is done.

9. Cool and Serve: Allow the casserole to cool for a few minutes before slicing. This will help it set further and make it easier to serve.

Extra Tips

For an extra layer of flavor, consider adding a pinch of nutmeg to the egg mixture for a subtle warmth that complements the spinach and mushrooms.

If you prefer a spicier kick, a dash of hot sauce can also be mixed into the eggs. This casserole can be prepared a day in advance and refrigerated overnight; just add a few extra minutes to the baking time if coming straight from the fridge.

Feel free to experiment with different cheeses like mozzarella or Swiss for a unique twist on the classic flavor.

Southwestern Hashbrown Casserole With Black Beans & Corn

Southwestern Hashbrown Casserole With Black Beans & Corn is a vibrant and hearty breakfast option that brings a little spice and a lot of flavor to your morning routine.

This casserole combines the crispy texture of hashbrowns with the robust flavors of black beans, sweet corn, and a zesty blend of Southwestern spices. The addition of cheese and eggs makes it a complete and satisfying meal that’s perfect for a weekend brunch or a festive breakfast gathering.

This dish not only satisfies hunger but also excites your taste buds with its colorful and diverse ingredients. Ideal for serving 4-6 people, this casserole is both easy to prepare and versatile, allowing for adjustments based on your personal taste preferences.

The combination of ingredients guarantees a balanced meal that’s rich in protein and fiber, while also delivering plenty of vegetables and grains. Whether you’re hosting a family breakfast or simply looking to switch up your morning routine, this Southwestern Hashbrown Casserole is sure to become a favorite.

Ingredients:

4 cups frozen hashbrowns
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 cup shredded cheddar cheese
6 large eggs
1 cup milk
1 tablespoon olive oil
1 small onion, diced
1 red bell pepper, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Salsa for serving (optional)

Cooking Instructions:

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees it’s ready to bake the casserole once prepared.
Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until the onion becomes translucent and the peppers are soft, about 5 minutes.
Combine Ingredients: In a large mixing bowl, combine the sautéed onions and peppers, black beans, corn kernels, and hashbrowns. Add the ground cumin, chili powder, garlic powder, salt, and pepper. Mix well to evenly distribute the spices.
Prepare the Egg Mixture: In a separate bowl, whisk together the eggs and milk until well combined. Pour this mixture over the hashbrown and vegetable mixture, stirring to assure everything is coated.
Assemble the Casserole: Grease a 9×13-inch baking dish with cooking spray or a little olive oil. Pour the hashbrown mixture into the dish, spreading it evenly. Sprinkle the shredded cheddar cheese over the top.
Bake the Casserole: Place the baking dish in the preheated oven. Bake for 30-35 minutes, or until the eggs are fully set and the cheese is melted and bubbly.
Let it Rest: Once baked, remove the casserole from the oven and let it rest for about 5 minutes before slicing. This helps the casserole hold together when served.
Garnish and Serve: Optionally, garnish with fresh cilantro and serve with salsa on the side for an extra kick.

Extra Tips:

For added flavor, consider adding diced jalapeños or a sprinkle of hot sauce if you prefer a spicier dish. You can also swap out cheddar cheese for pepper jack if you like a bit more heat.

If you prefer a crispier top, place the casserole under the broiler for a couple of minutes after baking. This dish is also easily adaptable for vegetarians and can be made gluten-free by ensuring all ingredients are certified gluten-free.

Enjoy this dish fresh out of the oven, or refrigerate leftovers for up to three days, reheating as needed.

Creamy Chicken Breakfast Hashbrown Casserole

Creamy Chicken Breakfast Hashbrown Casserole is a comforting and delicious dish that’s perfect for a hearty breakfast or brunch. This casserole is a delightful combination of shredded hashbrowns, tender chicken, and a creamy sauce, all baked to golden perfection.

It’s an excellent choice for feeding a crowd and can be prepared ahead of time, making it a convenient option for busy mornings or special gatherings.

The dish starts with a base of crispy hashbrowns, which provides a satisfying crunch and texture. Then, it’s layered with cooked chicken pieces that add protein and flavor. The creamy sauce, made with a blend of cheese and seasonings, ties all the ingredients together, creating a rich and savory taste.

Once baked, the casserole is topped with more cheese, resulting in a gooey, melty topping that everyone will love.

Ingredients (Serves 4-6):

4 cups of frozen shredded hashbrowns
2 cups of cooked, shredded chicken
1 can (10.5 oz) of cream of chicken soup
1 cup of sour cream
1 cup of shredded cheddar cheese
1/2 cup of milk
1/4 cup of butter, melted
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
Salt and pepper to taste
1/4 cup of chopped green onions (optional)

Cooking Instructions:

Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that the oven is at the right temperature for even cooking.
Prepare the Baking Dish: Lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent the casserole from sticking.
Mix the Creamy Sauce: In a large bowl, combine the cream of chicken soup, sour cream, milk, melted butter, garlic powder, onion powder, salt, and pepper. Stir until well combined and smooth.
Assemble the Casserole: In the prepared baking dish, spread the frozen hashbrowns evenly across the bottom. Layer the shredded chicken on top of the hashbrowns. Pour the creamy sauce over the chicken and hashbrowns, spreading it evenly with a spatula.
Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Bake the Casserole: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
Garnish and Serve: Once baked, remove the casserole from the oven and let it cool slightly. Optionally, garnish with chopped green onions before serving.

Extra Tips:

To save time, you can use rotisserie chicken or pre-cooked chicken strips for the shredded chicken. If you prefer a bit of spice, consider adding diced green chilies or a pinch of cayenne pepper to the creamy sauce.

For added flavor, you can also mix in some cooked bacon pieces or sautéed mushrooms. This casserole can be made a day ahead and refrigerated; just increase the baking time by about 10 minutes if baking from cold.

Enjoy this dish with a side of fresh fruit or a simple salad for a complete breakfast meal.

Smoked Salmon & Dill Hashbrown Casserole

For a delightful brunch or a satisfying breakfast, a Smoked Salmon & Dill Hashbrown Casserole is a fantastic choice. This dish combines the rich flavors of smoked salmon and the fresh taste of dill with the comforting texture of hashbrowns.

It’s an excellent option for a leisurely weekend breakfast or an impressive dish for hosting guests. The creamy, cheesy layers paired with the savory salmon make it a memorable meal that’s both simple to prepare and certain to please.

This casserole is perfect for a serving size of 4-6 people, making it ideal for family gatherings or a small brunch party. The preparation is straightforward, requiring minimal cooking skills, but delivers maximum flavor.

With ingredients that are easy to find, this dish is a great way to enjoy the taste of smoked salmon in a new and exciting way. Serve it with a fresh green salad or some crusty bread for a complete meal.

Ingredients (Serving Size: 4-6 people):

4 cups frozen hashbrowns, thawed
8 oz smoked salmon, sliced
1 cup shredded cheddar cheese
1/2 cup chopped fresh dill
6 large eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely chopped green onions
2 tablespoons olive oil

Instructions:

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a bit of olive oil to prevent sticking.
Prepare the Hashbrowns: In a large skillet, heat the olive oil over medium heat. Add the thawed hashbrowns, spreading them evenly. Cook for about 5-7 minutes until they begin to brown slightly, stirring occasionally.
Layer the Ingredients: Spread the cooked hashbrowns evenly at the bottom of the prepared baking dish. On top, layer the smoked salmon slices, ensuring even distribution.
Add Cheese and Dill: Sprinkle the shredded cheddar cheese over the salmon layer. Then, evenly distribute the chopped dill over the cheese.
Mix the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined. Stir in the chopped green onions.
Pour and Bake: Pour the egg mixture evenly over the layers in the baking dish. Place the casserole in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
Cool and Serve: Once baked, remove the casserole from the oven and allow it to cool for about 5 minutes before slicing. Serve warm, garnished with extra dill if desired.

Extra Tips:

To guarantee the best results, make sure the hashbrowns are completely thawed and excess moisture is removed before cooking. This will prevent the casserole from becoming soggy.

If desired, you can substitute the cheddar cheese with other cheeses like Gruyere or Swiss for a different flavor profile. Adjust seasoning to your taste, and feel free to add additional herbs or spices if you like a little more zest.

This dish can also be prepared the night before and baked in the morning, making it a convenient option for busy mornings.

Sweet Potato & Apple Hashbrown Casserole

Sweet Potato & Apple Hashbrown Casserole is a delightful fusion of flavors that brings a sweet and savory twist to your breakfast table.

Combining the natural sweetness of apples and sweet potatoes with the comforting texture of hashbrowns, this casserole is both nourishing and delicious. Perfect for a weekend brunch or a holiday breakfast, the dish is easy to prepare and is certain to impress your family and friends.

This casserole is an excellent option for those who want a hearty breakfast that can be prepared in advance. The combination of ingredients not only provides a balanced meal but also fills your kitchen with a warm, inviting aroma.

The slight crunch of the hashbrowns complemented by the tender sweet potatoes and apples makes it a versatile dish that can be enjoyed on its own or paired with other breakfast favorites.