Hashbrown Patties Breakfast Casserole
A savory, cheesy bake with crispy hashbrowns, fluffy eggs, and optional sausage or veggies. The ultimate comfort breakfast!
Ingredients
- 6 –8 frozen hashbrown patties
- 8 large eggs
- 1 cup shredded cheddar cheese or your favorite cheese blend
- 1 cup cooked sausage or turkey bacon optional but highly recommended for extra flavor
- 1/2 cup milk for that fluffy egg texture
- 1/2 cup diced vegetables bell peppers, onions, spinach—get creative!
- Salt pepper, and seasonings to taste (paprika, garlic powder, or even a dash of hot sauce!)
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with non-stick spray to make serving a breeze.
- Crisp the Hashbrowns: Arrange the frozen hashbrown patties in a single layer at the bottom of the dish. Pop them in the oven for 10–15 minutes until they get slightly crispy. This ensures a crunchy base!
- Mix the Eggs: In a mixing bowl, whisk together the eggs, milk, salt, pepper, and any other seasonings you love.
- Layer it Up: Evenly sprinkle the cooked sausage (or turkey bacon) and diced vegetables over the crispy hashbrowns.
- Pour & Top: Pour the egg mixture over the layers, making sure it’s evenly distributed. Top everything off with the shredded cheese.
- Bake: Place in the oven and bake for 30–35 minutes or until the eggs are set and the cheese is bubbly and golden.
- Cool & Serve: Let the casserole cool for 5–10 minutes before slicing. This makes it easier to cut and serve.
Notes
Make it Spicy: Add jalapeños or a dash of hot sauce for a kick.
Cheese Swap: Try pepper jack or smoked gouda for a fun twist.
Meal Prep Hero: This reheats beautifully, making it perfect for weekday breakfasts.
