Hash Brown Breakfast Casserole

$- 1 (24 oz) package of frozen hash browns, fully thawed - 2 cups of shredded sharp cheddar cheese - 1 cup of diced bell peppers (choose red, green, or yellow for color) - 1 cup of finely diced onion - 6 large eggs - 1 cup of whole milk - 1 teaspoon of garlic powder - 1 teaspoon of smoked paprika - ½ cup of cooked and crumbled turkey sausage - Fresh parsley, chopped - Preheat the oven to 375°F (190°C). - Grease a 9x13 inch baking dish. Start by preheating your oven. This step helps the casserole cook evenly. Greasing the dish stops it from sticking. Use non-stick spray or butter. Both work well. - Combine hash browns, cheese, bell peppers, onion, spices. - Distribute the mixture evenly in the baking dish. In a large bowl, mix thawed hash browns, half the cheese, diced bell peppers, and onion. Add garlic powder, smoked paprika, salt, and pepper. Stir until everything is mixed well. Spread this mixture evenly in your greased dish. Press it down gently. This creates a solid base for your casserole. - Whisk eggs and milk together. - Season the egg mixture. In another bowl, whisk together large eggs and whole milk. Make sure they blend smoothly. Add a pinch of salt and pepper for extra taste. This egg mixture will hold the casserole together. - Pour egg mixture over hash brown layer. - Optional: Add turkey sausage. - Top with remaining cheese. Now, pour the egg mixture over the hash brown layer. Make sure it seeps down into the mixture. If you want more flavor, sprinkle cooked turkey sausage on top. Finish by adding the rest of the cheese. This will give the casserole a nice crust. - Cover with foil and bake for 30 minutes. - Remove foil and bake for an additional 15-20 minutes. Cover the dish tightly with aluminum foil. Bake for 30 minutes. After that, take off the foil. Bake for another 15-20 minutes. Watch until the top turns golden brown. The eggs should be fully set in the center. - Let cool for 5 minutes before slicing. - Garnish with parsley before serving. Once baked, let the casserole cool for about 5 minutes. This helps it hold its shape. When ready, slice into squares. For a touch of color, garnish with fresh parsley. Enjoy your hearty hash brown breakfast casserole! - Always make sure your hash browns are fully thawed before mixing. Frozen hash browns can make your casserole soggy. - Don't forget to adjust the seasoning to your taste. Everyone loves different flavors! - Serve with a dollop of sour cream or creamy avocado on top. This adds a nice touch. - Sprinkle extra parsley on top for a burst of color and freshness. It looks great and tastes good too! - A common mistake is not pressing down the hash brown layer. This helps keep it together when baking. - Make sure not to overbake the casserole. Overbaking leads to dry eggs, which nobody likes. Keep an eye on it! {{image_4}} You can easily switch up ingredients in this casserole. Try different types of cheese, like mozzarella or pepper jack. Each cheese brings its own flavor. You can also swap meat options. Bacon or ham works well and adds a nice taste to your dish. Each choice gives a new twist. If you want a vegetarian or vegan dish, I have you covered. Replace the eggs with a vegan alternative, like tofu or chickpea flour. This keeps the texture while making it plant-based. For cheese, use a plant-based option. You can also add vegan sausage for flavor. These swaps keep the dish hearty and satisfying. To boost flavor, add fresh herbs. Thyme or oregano makes a great addition. These herbs elevate the taste and aroma. If you like heat, include spicy ingredients. Jalapeños add a nice kick. This makes your casserole fun and exciting. Each variation allows you to make it your own. To store leftovers, let the casserole cool first. Cut it into squares. Place the squares in an airtight container. You can keep it in the fridge for up to three days. For reheating, use the microwave or oven. If using the oven, preheat it to 350°F (175°C). Bake for about 15-20 minutes. This helps keep the eggs nice and fluffy. For freezing, wrap the casserole tightly in plastic wrap. Then, cover it with aluminum foil. This prevents freezer burn. You can freeze it for up to three months. Before reheating, move the casserole to the fridge to thaw overnight. This helps it warm evenly. After thawing, reheat as described above. In the fridge, the hash brown casserole lasts about three days. You will know it's spoiled if you see mold or smell something off. If it looks or smells strange, throw it away to be safe. You can prepare this casserole the night before. Start by mixing the hash browns and other veggies in a bowl. Then, layer the mixture in your baking dish. In a separate bowl, whisk the eggs and milk. Pour the egg mixture over the hash browns, cover it with foil, and store it in the fridge. The next morning, just bake it as directed. This saves time and is great for busy mornings. Yes, fresh hash browns work well too! If you choose fresh, make sure to cook them lightly before mixing. This helps remove excess moisture. You may need to adjust the baking time. Keep an eye on it, and check for a golden top and set eggs. This casserole pairs well with many sides. Consider serving it with fresh fruit, like berries or sliced melons. You can also add crispy bacon or sausage for extra flavor. A nice cup of coffee or fresh juice completes the meal perfectly. Yes, this hash brown breakfast casserole is gluten-free! The main ingredients do not contain gluten. Always check labels on any extras, like sausage or cheese. If needed, use gluten-free versions to ensure the dish stays safe for everyone. This blog post has covered how to make a delicious hash brown breakfast casserole. We explored the key ingredients, mixing techniques, and baking steps. Remember, you can customize it by using different meats or cheese. Store leftovers wisely to keep them fresh. This dish is perfect for any breakfast or brunch occasion. With a few simple steps, you can create a tasty meal everyone will enjoy. Get creative and have fun cooking!$

Hash Brown Breakfast Casserole

Start your day with this delicious Hearty Hash Brown Breakfast Casserole packed with flavors and textures! Made with crispy hash browns, creamy cheese, and healthy veggies, this easy recipe is sure to please everyone at the table. Perfect for brunch or a hearty breakfast, it's simple to prepare and totally satisfying. Click through to explore the full recipe and get ready to impress with a delightful dish!

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Ingredients

1 (24 oz) package of frozen hash browns, fully thawed

2 cups of shredded sharp cheddar cheese

1 cup of diced bell peppers (choose red, green, or yellow for color)

1 cup of finely diced onion

6 large eggs

1 cup of whole milk

1 teaspoon of garlic powder

1 teaspoon of smoked paprika

Salt and freshly cracked black pepper to taste

½ cup of cooked and crumbled turkey sausage (optional, for added flavor)

Fresh parsley, chopped (for garnish)

Instructions

Begin by preheating your oven to 375°F (190°C). Prepare a 9x13 inch baking dish by greasing it generously with non-stick cooking spray or butter to prevent sticking.

In a large mixing bowl, combine the thawed hash browns, half of the shredded cheddar cheese, diced bell peppers, diced onion, garlic powder, smoked paprika, and a pinch of salt and pepper. Stir the mixture well until all ingredients are evenly distributed.

Spread the seasoned hash brown mixture evenly across the bottom of the prepared baking dish, gently pressing down to create an even layer.

In a separate bowl, whisk together the eggs and whole milk until fully incorporated and smooth. Season the egg mixture with a pinch of salt and pepper for added flavor.

Pour the egg mixture over the hash brown layer in the baking dish, ensuring it seeps down into the mixture for a cohesive casserole.

If you're adding turkey sausage, sprinkle the cooked and crumbled pieces evenly across the top for extra protein and flavor.

Finish by topping the casserole with the remaining shredded cheddar cheese, distributing it evenly for a beautiful golden crust.

Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes to allow the casserole to set.

After 30 minutes, carefully remove the foil and continue baking for an additional 15-20 minutes. Keep an eye on it until the top is a lovely golden brown and the eggs are fully set in the center.

Once done, remove the casserole from the oven and let it cool for about 5 minutes. This will help it set further, making it easier to cut into squares.

Before serving, garnish the casserole with freshly chopped parsley for a pop of color and freshness.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8

- Presentation Tips: For an inviting presentation, serve slices on individual plates topped with a dollop of sour cream or creamy avocado. A sprinkle of extra parsley on top will elevate the dish further!

Indulge in this comforting and satisfying hash brown breakfast casserole that's perfect for any brunch occasion!