Hashbrown Breakfast Casserole

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This hashbrown breakfast casserole is one of my favorite breakfast recipes to cook up for a lazy weekend morning.

With crispy hash browns, turkey bacon, eggs, and Parmesan cheese, this casserole hits the spot for a savory brunch option. It’s super easy to customize too! You can easily swap out ingredients to adjust it for your tastes.

Ingredients:

Directions:

Preheat oven to 400℉.

While the oven is heating, rehydrate the hashbrowns according to the box instructions. You could swap in frozen hashbrowns too.

Coat your baking dish with olive oil or cooking spray.

Once your hashbrowns have been hydrated, press them into the bottom and sides of your baking pan. size?

Season with salt, pepper, cayenne, and Italian seasoning.

Bake the hashbrowns in the oven for 30-45 minutes. I look for them to start getting crispy on the top and sides. I prefer crispy hashbrowns, which is why I let them cook on their own before adding the other ingredients.

Meanwhile, cook the turkey bacon to your desired crispness. Let it cool and break into bits.

Crack the eggs into a separate bowl. I use our 4-cup Pyrex. Season the eggs with salt, pepper, and a dash of cayenne then beat them with a fork.

When the hashbrowns have started to brown remove the baking dish from the oven. Add the turkey bacon pieces, 2 Tbs of parmesan, and eggs.

Bake until the eggs are cooked through. This usually takes around 30 minutes, but I check after 15 minutes and add an extra tablespoon of cheese to the top. I use a knife to check the center for doneness.

When the eggs are completely cooked, remove the dish from the oven. Let it cool for 5 minutes (at least) then serve and enjoy!

I hope you enjoy this yummy hashbrown breakfast casserole!

This yummy hashbrown breakfast casserole is a great option for a lazy weekend brunch, or make it as meal prep and have breakfast for the week.

And feel free to swap out ingredients. I’ve made this with leftover ham, cheddar cheese, sausage, and even goetta.

If you’re looking for more breakfast recipes, check out this easy breakfast wrap or these amazing pumpkin spice Swedish pancakes.

Enjoy!

script font with Katy

Hashbrown Breakfast Casserole

Crispy hashbrowns filled with yummy breakfast favorites!
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 4 people

Ingredients
  

  • 1 box hashbrowns
  • 6 strips turkey bacon
  • 7 eggs
  • 3 Tbs Parmesean cheese
  • 1 Tbs olive oil
  • salt & pepper
  • cayenne
  • Italian seasoning

Instructions
 

  • Preheat oven to 400℉.
  • While the oven is heating, re-hydrate the hashbrowns according to the box instructions.
  • Coat your baking dish with olive oil or cooking spray.
  • Once your hashbrowns have been hydrated, press them into the bottom and sides of your baking pan.
  • Season with salt, pepper, cayenne, and Italian seasoning.
  • Bake the hashbrowns in the oven for 30-45 minutes. I look for them to start getting crispy on the top and sides.
  • Meanwhile, cook the turkey bacon to your desired crispness. Let it cool and break into bits.
  • Crack the eggs into a separate bowl. Season the eggs with salt, pepper, and a dash of cayenne then beat them with a fork.
  • When the hashbrowns have started to brown remove the baking dish from the oven. Add the turkey bacon pieces, 2 Tbs of parmesan, and eggs.
  • Bake until the eggs are cooked through. Check after 15 minutes and add an extra tablespoon of cheese to the top. Then finish cooking.
  • When the eggs are completely cooked, remove the dish from the oven. Let it cool for 5 minutes (at least) then serve and enjoy! Refrigerate leftovers.
Keyword breakfast, brunch, easy, egg, family-friendly, kid-friendly
Katy from Katydidliving.com

Hi, my name is Katy. I started this blog to help you infuse life with ease and joy by sharing recipes and tips for your fertility and lifestyle.

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