Hashbrown Breakfast Casserole
I love making this Hashbrown Breakfast Casserole for family and guests while visiting my home. It’s one of the best breakfast casseroles I’ve ever eaten. It’s a real crown pleaser.
Breakfast is my absolute favorite meal of the day, the problem with it is I never seem to have time to make it. I love a big breakfast spread with fresh fruit, eggs, bacon, toast, hot coffee, and cold orange juice. There just isn’t anything better. It’s such a treat to sometimes even get an egg in before the day begins.
This casserole came about when I was trying to figure out a way to spoil all of our relatives who were visiting for some holiday or another and not stress out in the morning while doing it. I love it because it combines all of the breakfast elements in one beautiful and filling casserole; eggs, cheese, sausage, potatoes. Yum!
It is not hard to make first thing in the morning, and the smell of browning sausage will get anyone out of bed early. I also love that I can make it, cook it, let it cool, then freeze it and save it for a special occasion. It reheats beautifully in the oven. It takes a while from frozen, but you don’t have to do anything to it! Just drink coffee, visit with your family or friends and enjoy!
Hashbrown Breakfast Casserole
Ingredients
- 4 C thawed hashbrowns
- 3 tbsp butter melted
- 2 tsp kosher salt
- 1 tsp black pepper
- 1/2 lb breakfast sausage
- 8 large eggs
- 1 C shredded gruyere
Instructions
- Preheat the oven to 350 degrees.
- Combine hashbrowns, butter, salt and pepper in a bowl. Press hashbrown mixture into the bottom and up the sides of a deep nine inch pie dish. (If you plan on freezing use a metal, aluminum, or pyrex pie plate only).Place in the oven and bake for 20 minutes.
- While the hashbrowns cook in the oven, brown your sausage over medium heat until done. Drain the grease by putting it on a plate topped with a paper towel.
- Pull the pie dish from the oven and sprinkle the sausage and cheese over the hashbrown crust. Beat the eggs and pour over the sausage and cheese. Place back in the oven and bake until the middle is just set, about 30-40 minutes
- Allow it to cool on a wire rack for 5 minutes before cutting into it. Sprinkle with the fresh thyme leaves if desired.
- ***If you are going to freeze it, complete all of the steps and allow it to cool completely on the wire rack. Once it is room temperature wrap it in plastic wrap and foil. Place in the freezer. When ready to eat reheat it in a 425 degree oven for 45 minutes. Make sure to remove the plastic wrap before placing it in the oven. If it begins to brown too much put the foil back over it while it finishes baking.
GREAT recipe…super yummy. And so nice to be able to make it ahead of time. The leftovers kept well in the fridge too…just microwaved and enjoyed it for another morning! Definitely will be making this again.
So glad you loved it Jess!