30+ Irresistible Hashbrown Breakfast Casserole Recipes to Try Today

Hashbrown breakfast casseroles are the ultimate comfort food for mornings.

Whether you’re preparing for a busy weekday, a lazy weekend brunch, or feeding a crowd for a holiday breakfast, hashbrown casseroles are versatile, easy to make, and incredibly delicious.

Packed with crispy hashbrowns, savory ingredients like cheese, bacon, sausage, or vegetables, and baked into a warm, golden casserole, these dishes make for a hearty, satisfying start to the day.

In this collection of 30+ hashbrown breakfast casserole recipes, we’ve curated a variety of options to suit every taste and dietary preference.

From classic meat-filled options to lighter, vegetarian-friendly alternatives, you’re sure to find a recipe that will become a staple in your breakfast routine.

Get ready to enjoy the perfect combination of crispy, cheesy, and flavorful goodness with every bite!

30+ Irresistible Hashbrown Breakfast Casserole Recipes to Try Today

No matter what flavor profile you’re craving, a hashbrown breakfast casserole is a delicious and filling option that never disappoints.

Whether you like your casserole loaded with savory meats, fresh vegetables, or rich cheeses, there are endless variations to explore.

These 30+ hashbrown breakfast casserole recipes offer plenty of inspiration for your next meal, whether you’re cooking for a crowd or just preparing a cozy breakfast for yourself.

These casseroles are simple to prepare, making them a go-to choice for busy mornings or leisurely weekend brunches.

With so many combinations to try, you’ll never tire of this comforting and versatile breakfast dish!

Cheesy Hashbrown Breakfast Casserole

This Cheesy Hashbrown Breakfast Casserole is a perfect morning dish for busy days. With layers of crispy hashbrowns, scrambled eggs, sharp cheddar cheese, and savory sausage, this casserole is a breakfast lovers’ dream. The combination of creamy cheese and hearty potatoes will fill you up and keep you energized for hours. Whether you’re feeding a crowd or meal prepping for the week, this dish is a time-saver and a comfort food favorite.

• Ingredients:
  • 1 (30 oz) bag frozen hashbrowns, thawed
  • 1 lb breakfast sausage, cooked and crumbled
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup diced onions
  • 1/4 cup green bell pepper, diced
  • 12 large eggs
  • 1/2 cup milk
  • Salt and pepper to taste
  • 1/4 cup butter, melted
• Instructions:
  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
  2. In a skillet, cook the breakfast sausage over medium heat until browned and crumbled. Set aside.
  3. In the same skillet, sauté the onions and bell peppers until softened, about 3-4 minutes. Remove from heat.
  4. In a large bowl, whisk together the eggs, milk, salt, and pepper.
  5. Layer the thawed hashbrowns in the bottom of the prepared baking dish.
  6. Sprinkle the cooked sausage, sautéed onions, and bell peppers evenly over the hashbrowns.
  7. Pour the egg mixture over the top and sprinkle with shredded cheddar cheese.
  8. Drizzle the melted butter over the top and bake for 45-50 minutes, or until the casserole is golden brown and the eggs are fully set.
  9. Let the casserole sit for 5 minutes before slicing and serving.

This Cheesy Hashbrown Breakfast Casserole is a flavorful, satisfying dish that combines all the best breakfast ingredients into one easy-to-make recipe. It’s versatile enough to serve as a holiday breakfast or a quick weekday meal. Whether you’re a fan of sausage or prefer to leave it out for a vegetarian option, this casserole will become a staple in your breakfast rotation. The crispy hashbrowns and gooey cheese create a delicious texture that everyone will love.

Veggie-Packed Hashbrown Breakfast Casserole

For those who prefer a lighter, veggie-filled breakfast, this Veggie-Packed Hashbrown Breakfast Casserole is the way to go. With a colorful mix of bell peppers, spinach, and mushrooms combined with crispy hashbrowns and fluffy eggs, this casserole is a nutritious yet delicious start to your day. It’s great for meal prep and can be customized with your favorite veggies. Perfect for anyone looking for a savory, hearty, and healthy breakfast option.

• Ingredients:
  • 1 (30 oz) bag frozen hashbrowns, thawed
  • 1 cup spinach, chopped
  • 1/2 cup bell peppers, diced (use any color)
  • 1/2 cup mushrooms, sliced
  • 1 small onion, diced
  • 12 large eggs
  • 1/2 cup milk
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1 tbsp olive oil
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter.
  2. Heat olive oil in a skillet over medium heat. Sauté the onions, bell peppers, and mushrooms until softened, about 5-6 minutes.
  3. Add the spinach to the skillet and cook until wilted, another 1-2 minutes. Remove from heat and set aside.
  4. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
  5. Layer the thawed hashbrowns in the bottom of the prepared baking dish, pressing them down slightly.
  6. Add the sautéed veggies evenly over the hashbrowns.
  7. Pour the egg mixture over the vegetables and hashbrowns. Sprinkle with mozzarella and Parmesan cheeses.
  8. Bake for 35-40 minutes, or until the eggs are set and the top is golden brown.
  9. Let it cool for a few minutes before slicing and serving.

This Veggie-Packed Hashbrown Breakfast Casserole is a refreshing, healthy option that doesn’t compromise on flavor. The combination of fresh vegetables and gooey cheese provides the perfect balance of nutrients and taste. It’s a great way to get more veggies into your morning routine while enjoying a filling and satisfying meal. Ideal for meal prepping, this casserole can be made ahead and stored in the fridge for a quick and easy breakfast throughout the week.

Bacon and Potato Hashbrown Breakfast Casserole

Bacon lovers will go wild for this Bacon and Potato Hashbrown Breakfast Casserole. Featuring crispy bacon, golden hashbrowns, and a creamy egg mixture, this casserole brings all the comfort of breakfast in a hearty and filling dish. With its smoky bacon flavor and the richness of cheese, this recipe is perfect for a weekend brunch or any time you want to impress your family or guests with a simple yet indulgent breakfast.

• Ingredients:
  • 1 (30 oz) bag frozen hashbrowns, thawed
  • 1 lb bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 12 large eggs
  • 1/2 cup milk
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 1 tbsp butter, melted
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter.
  2. Cook the bacon in a skillet until crispy, then crumble it into small pieces. Set aside.
  3. In a large bowl, whisk together the eggs, milk, sour cream, onion powder, salt, and pepper.
  4. Layer the thawed hashbrowns evenly in the bottom of the prepared baking dish.
  5. Sprinkle the crumbled bacon over the hashbrowns and pour the egg mixture over the top.
  6. Sprinkle the shredded cheddar cheese evenly on top and drizzle with melted butter.
  7. Bake for 45-50 minutes, or until the casserole is golden and the eggs are set.
  8. Allow the casserole to cool for 5 minutes before slicing and serving.

This Bacon and Potato Hashbrown Breakfast Casserole is an irresistible breakfast dish that combines the smokiness of bacon with the heartiness of potatoes. It’s a perfect choice for a crowd or for anyone looking for a comforting breakfast treat. The creamy eggs and melted cheese elevate the casserole, making each bite as satisfying as the last. Serve it at a brunch gathering, or enjoy it as a filling meal on a lazy weekend morning. This casserole is sure to be a crowd-pleaser every time.

Southwest Hashbrown Breakfast Casserole

This Southwest Hashbrown Breakfast Casserole brings bold flavors with a zesty kick, making it perfect for those who enjoy a little spice in their breakfast. With seasoned hashbrowns, chorizo sausage, black beans, bell peppers, and a sprinkle of Mexican cheese, this dish is a hearty and filling option. It’s an excellent way to add a southwestern twist to your morning routine, and it’s ideal for brunch gatherings or meal prepping for the week.

• Ingredients:
  • 1 (30 oz) bag frozen hashbrowns, thawed
  • 1 lb chorizo sausage, crumbled and cooked
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup black beans, drained and rinsed
  • 1 cup shredded Mexican blend cheese
  • 12 large eggs
  • 1/2 cup milk
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 tbsp olive oil
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Heat olive oil in a skillet over medium heat. Add the bell peppers and sauté for 3-4 minutes until softened.
  3. Stir in the cooked chorizo and black beans. Cook for an additional 2 minutes and then remove from heat.
  4. In a large bowl, whisk together the eggs, milk, cumin, chili powder, salt, and pepper.
  5. Layer the thawed hashbrowns in the bottom of the prepared baking dish.
  6. Spread the chorizo and vegetable mixture over the hashbrowns.
  7. Pour the egg mixture over the top and sprinkle with shredded Mexican cheese.
  8. Bake for 40-45 minutes, or until the eggs are set and the casserole is golden brown.
  9. Allow it to cool for 5 minutes before slicing and serving.

This Southwest Hashbrown Breakfast Casserole is bursting with flavor and a bit of heat, perfect for anyone who enjoys a spicy, savory breakfast. The combination of chorizo sausage, black beans, and melty cheese creates a comforting, flavorful dish that’s great for breakfast or brunch. With a few simple ingredients, you can easily create a meal that everyone will love. The best part? It’s easy to customize, so you can adjust the spice level to suit your preferences.

Sausage and Mushroom Hashbrown Breakfast Casserole

For a more savory and earthy twist on the classic breakfast casserole, this Sausage and Mushroom Hashbrown Breakfast Casserole is the way to go. The rich flavors of Italian sausage and sautéed mushrooms complement the crispy hashbrowns and gooey cheese, creating a well-balanced, filling breakfast. This casserole is perfect for a cozy weekend breakfast or even for making ahead and storing in the fridge for quick weekday meals.

• Ingredients:
  • 1 (30 oz) bag frozen hashbrowns, thawed
  • 1 lb Italian sausage, crumbled and cooked
  • 1 cup mushrooms, sliced
  • 1 small onion, diced
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 12 large eggs
  • 1/2 cup milk
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1 tbsp butter
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray.
  2. In a skillet, heat olive oil over medium heat. Add the onions and sauté until softened, about 3-4 minutes.
  3. Add the sliced mushrooms to the skillet and cook for another 4-5 minutes, until they release their moisture and begin to brown.
  4. Stir in the cooked sausage and cook for an additional 2 minutes. Remove from heat.
  5. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
  6. Layer the thawed hashbrowns in the bottom of the prepared baking dish.
  7. Spread the sausage and mushroom mixture evenly over the hashbrowns.
  8. Pour the egg mixture over the top and sprinkle with mozzarella and Parmesan cheese.
  9. Bake for 40-45 minutes, or until the eggs are set and the cheese is golden and bubbly.
  10. Allow the casserole to cool for 5 minutes before slicing and serving.

This Sausage and Mushroom Hashbrown Breakfast Casserole is a deliciously savory breakfast option, with earthy mushrooms and rich sausage adding a comforting depth of flavor. It’s a great way to start your day with something hearty and satisfying. The combination of mozzarella and Parmesan cheeses creates a wonderful creamy texture that complements the crispy hashbrowns. Whether you’re serving it for a special occasion or making it ahead for a busy week, this casserole will surely impress and keep everyone coming back for seconds.

Apple Cinnamon Hashbrown Breakfast Casserole

If you enjoy the sweet and savory combination of apples and cinnamon, this Apple Cinnamon Hashbrown Breakfast Casserole is the perfect choice. The subtle sweetness of apples paired with the warm spice of cinnamon transforms the traditional hashbrown casserole into a delightful breakfast treat. Topped with a crunchy cinnamon-sugar streusel, this dish feels like dessert for breakfast, making it a great option for special occasions or a fun weekend treat.

• Ingredients:
  • 1 (30 oz) bag frozen hashbrowns, thawed
  • 2 apples, peeled, cored, and diced
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 12 large eggs
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup butter, melted
  • 1/4 cup flour
  • 1/4 cup oats
  • 1/4 cup granulated sugar
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a small bowl, combine the diced apples with brown sugar and cinnamon. Set aside.
  3. In a large bowl, whisk together the eggs, milk, heavy cream, and a pinch of salt.
  4. Layer the thawed hashbrowns evenly in the bottom of the prepared baking dish.
  5. Pour the egg mixture over the hashbrowns and top with the cinnamon apples and shredded cheese.
  6. In a separate small bowl, mix together the melted butter, flour, oats, and granulated sugar to create a streusel topping.
  7. Sprinkle the streusel mixture over the top of the casserole.
  8. Bake for 45-50 minutes, or until the casserole is golden and the eggs are set.
  9. Allow the casserole to sit for 5 minutes before slicing and serving.

This Apple Cinnamon Hashbrown Breakfast Casserole is a unique and delicious twist on the classic savory hashbrown casserole. The combination of warm cinnamon-spiced apples and the rich, creamy egg base creates a delightful sweet and savory breakfast. The crunchy streusel topping adds the perfect finishing touch, making it feel like a dessert but hearty enough for breakfast. This dish is perfect for holiday mornings or any time you want to treat yourself to a special breakfast.

Bacon and Cheddar Hashbrown Breakfast Casserole

If you’re a fan of the classic combination of bacon and cheddar, this Bacon and Cheddar Hashbrown Breakfast Casserole is sure to be a hit. Crispy bacon, sharp cheddar cheese, and seasoned hashbrowns come together in a hearty breakfast casserole that’s easy to make and perfect for any occasion. This dish is ideal for feeding a crowd, and it’s a great make-ahead option for busy mornings or family brunches.

• Ingredients:
  • 1 (30 oz) bag frozen hashbrowns, thawed
  • 1 lb bacon, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 12 large eggs
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 1 tbsp butter
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
  2. In a large mixing bowl, whisk together the eggs, milk, sour cream, garlic powder, onion powder, salt, and pepper.
  3. Spread the thawed hashbrowns evenly in the bottom of the prepared baking dish.
  4. Top the hashbrowns with crumbled bacon and shredded cheddar cheese.
  5. Pour the egg mixture over the top and gently stir to combine.
  6. Bake for 35-40 minutes, or until the eggs are set and the cheese is bubbly and golden.
  7. Let the casserole cool for a few minutes before slicing and serving.

The Bacon and Cheddar Hashbrown Breakfast Casserole is a breakfast lover’s dream come true, packed with savory flavors from crispy bacon and sharp cheddar cheese. The hashbrowns provide a satisfying base, while the egg mixture adds a creamy richness to the dish. It’s perfect for feeding a crowd or making ahead for a quick breakfast on busy mornings. This casserole is sure to be a crowd-pleaser, with its indulgent flavors and ease of preparation.

Veggie-Packed Hashbrown Breakfast Casserole

For those who prefer a lighter, veggie-filled option, the Veggie-Packed Hashbrown Breakfast Casserole is a great choice. Full of vibrant vegetables like spinach, bell peppers, and onions, this casserole is a colorful and nutritious way to start your day. With the addition of creamy cheese and seasoned eggs, this casserole offers a delicious and satisfying breakfast without compromising on flavor.

• Ingredients:
  • 1 (30 oz) bag frozen hashbrowns, thawed
  • 1 cup fresh spinach, chopped
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1 small onion, diced
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 12 large eggs
  • 1/4 cup milk
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1 tbsp olive oil
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with olive oil.
  2. In a skillet, heat olive oil over medium heat. Add the diced onion and bell peppers and sauté for 5-6 minutes, until softened.
  3. Add the chopped spinach and cook for an additional 1-2 minutes until wilted. Remove from heat and set aside.
  4. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
  5. Spread the thawed hashbrowns evenly in the bottom of the prepared baking dish.
  6. Top with the sautéed vegetables and shredded mozzarella and cheddar cheeses.
  7. Pour the egg mixture over the top and gently stir to combine.
  8. Bake for 35-40 minutes, or until the eggs are set and the casserole is golden and bubbly.
  9. Let the casserole cool for 5 minutes before slicing and serving.

This Veggie-Packed Hashbrown Breakfast Casserole is a great option for those seeking a wholesome and filling breakfast. The combination of fresh vegetables and cheesy eggs creates a well-balanced dish that’s full of flavor. It’s perfect for anyone looking to sneak in some extra veggies while still enjoying a comforting breakfast. Whether for a family brunch or a nutritious start to your day, this casserole is both delicious and satisfying.

Ham and Swiss Hashbrown Breakfast Casserole

For a deliciously savory and cheesy breakfast, this Ham and Swiss Hashbrown Breakfast Casserole is an excellent choice. The mild, nutty flavor of Swiss cheese pairs perfectly with the salty, savory ham, while the hashbrowns form a crispy base that adds texture to each bite. This casserole is a great way to use up leftover ham from a holiday meal or create a quick, satisfying breakfast for a crowd.

• Ingredients:
  • 1 (30 oz) bag frozen hashbrowns, thawed
  • 2 cups diced cooked ham
  • 1 1/2 cups shredded Swiss cheese
  • 12 large eggs
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • 1 tbsp butter, for greasing the baking dish
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
  2. In a large mixing bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, and pepper.
  3. Layer the thawed hashbrowns evenly in the bottom of the prepared baking dish.
  4. Sprinkle the diced ham and shredded Swiss cheese over the hashbrowns.
  5. Pour the egg mixture over the top and gently stir to combine.
  6. Bake for 40-45 minutes, or until the eggs are set and the casserole is golden and bubbly.
  7. Let the casserole cool for 5 minutes before slicing and serving.

The Ham and Swiss Hashbrown Breakfast Casserole is a deliciously rich and savory dish that combines the smooth, nutty flavor of Swiss cheese with the hearty taste of ham. The crispy hashbrowns and creamy egg mixture create a perfect balance of textures, making this casserole a true crowd-pleaser. Whether you have leftover ham from a holiday meal or want to prepare something easy and filling, this casserole offers comfort and flavor in every bite.

Sausage and Mushroom Hashbrown Breakfast Casserole

This Sausage and Mushroom Hashbrown Breakfast Casserole brings together savory sausage, earthy mushrooms, and crispy hashbrowns for a hearty and flavorful breakfast. The combination of ground sausage and mushrooms creates a rich, meaty base, while the eggs and cheese add a creamy, comforting texture. It’s a fantastic dish for a weekend brunch or a filling breakfast that can be made ahead and reheated throughout the week.

• Ingredients:
  • 1 (30 oz) bag frozen hashbrowns, thawed
  • 1 lb ground breakfast sausage
  • 1 cup mushrooms, sliced
  • 1 small onion, diced
  • 2 cups shredded mozzarella cheese
  • 12 large eggs
  • 1/2 cup milk
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
  • 1 tbsp butter (for greasing)
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
  2. In a skillet, cook the ground sausage over medium heat, breaking it up with a spoon as it cooks. Once browned, remove the sausage and set aside.
  3. In the same skillet, sauté the diced onion and sliced mushrooms until softened, about 5-6 minutes.
  4. In a large bowl, whisk together the eggs, milk, thyme, salt, and pepper.
  5. Layer the thawed hashbrowns evenly in the bottom of the prepared baking dish.
  6. Spread the cooked sausage and mushroom mixture over the hashbrowns, then sprinkle with shredded mozzarella cheese.
  7. Pour the egg mixture over the top and gently stir to combine.
  8. Bake for 35-40 minutes, or until the eggs are set and the casserole is golden and bubbly.
  9. Let the casserole cool for 5 minutes before slicing and serving.

The Sausage and Mushroom Hashbrown Breakfast Casserole is an excellent option for those who love a savory, satisfying breakfast with rich flavors. The combination of sausage and mushrooms adds depth to the dish, while the hashbrowns and cheese provide a comforting base. This casserole is not only easy to prepare but also makes for a great make-ahead meal for busy mornings or gatherings. It’s a filling and flavorful option that’s sure to please your family or guests.

Southwest Hashbrown Breakfast Casserole

Spicy, flavorful, and full of bold ingredients, the Southwest Hashbrown Breakfast Casserole is a great way to start your day with a bit of a kick. Packed with seasoned hashbrowns, bell peppers, onions, and chorizo sausage, this casserole offers a deliciously spicy twist on the classic breakfast dish. Topped with a melty cheese layer and served with a side of salsa or sour cream, this casserole is a flavor-packed meal that everyone will love.

• Ingredients:
  • 1 (30 oz) bag frozen hashbrowns, thawed
  • 1 lb chorizo sausage, cooked and crumbled
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 small onion, diced
  • 1 cup shredded cheddar cheese
  • 12 large eggs
  • 1/2 cup milk
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 tbsp olive oil (for greasing)
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with olive oil.
  2. In a skillet, cook the chorizo sausage over medium heat until browned and crumbly, then set it aside.
  3. In the same skillet, sauté the diced bell peppers and onion until softened, about 5 minutes.
  4. In a large bowl, whisk together the eggs, milk, cumin, chili powder, salt, and pepper.
  5. Layer the thawed hashbrowns evenly in the bottom of the prepared baking dish.
  6. Add the cooked chorizo, sautéed peppers, and onions on top of the hashbrowns.
  7. Pour the egg mixture over the top and sprinkle with shredded cheddar cheese.
  8. Bake for 35-40 minutes, or until the eggs are set and the cheese is melted and bubbly.
  9. Let the casserole cool for a few minutes before slicing and serving.

The Southwest Hashbrown Breakfast Casserole is a bold and delicious option that packs a flavorful punch with the addition of chorizo and Southwestern spices. The combination of peppers, onions, and hashbrowns provides a savory base, while the eggs and cheese bring everything together into a creamy, satisfying dish. Serve with a dollop of sour cream or a side of salsa for extra flavor. This casserole is perfect for anyone who loves a little spice with their breakfast or brunch.

Chicken and Broccoli Hashbrown Breakfast Casserole

For a light yet satisfying breakfast casserole, the Chicken and Broccoli Hashbrown Breakfast Casserole is a delicious option. Tender chicken, steamed broccoli, and hashbrowns come together in a creamy, cheesy egg mixture for a meal that’s both wholesome and indulgent. This casserole is perfect for using up leftover chicken or for preparing a healthy and filling breakfast ahead of time.

• Ingredients:
  • 1 (30 oz) bag frozen hashbrowns, thawed
  • 2 cups cooked chicken, shredded or cubed
  • 1 cup steamed broccoli, chopped
  • 1 cup shredded cheddar cheese
  • 12 large eggs
  • 1/2 cup milk
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1 tbsp olive oil (for greasing)
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with olive oil.
  2. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
  3. Spread the thawed hashbrowns evenly in the bottom of the prepared baking dish.
  4. Layer the shredded chicken and chopped steamed broccoli on top of the hashbrowns.
  5. Sprinkle the shredded cheddar cheese evenly over the top.
  6. Pour the egg mixture over the casserole and gently stir to combine.
  7. Bake for 35-40 minutes, or until the eggs are set and the casserole is golden and bubbly.
  8. Let the casserole cool for 5 minutes before slicing and serving.

The Chicken and Broccoli Hashbrown Breakfast Casserole is a healthy and hearty meal that combines lean chicken with nutrient-packed broccoli, making it both satisfying and good for you. The creamy egg mixture and cheesy topping balance out the flavors, providing a deliciously comforting dish. Perfect for meal prepping or serving for breakfast, this casserole is a great way to use leftovers or create a fresh, wholesome start to your day.

Bacon and Spinach Hashbrown Breakfast Casserole

If you’re craving a breakfast that’s both savory and packed with greens, this Bacon and Spinach Hashbrown Breakfast Casserole is the perfect choice. Crispy bacon, fresh spinach, and seasoned hashbrowns come together with a creamy egg mixture and cheese for a rich and satisfying meal. The salty crunch of bacon complements the earthiness of spinach, making this casserole a well-balanced breakfast that’s sure to please everyone.

• Ingredients:
  • 1 (30 oz) bag frozen hashbrowns, thawed
  • 8 slices bacon, cooked and crumbled
  • 2 cups fresh spinach, chopped
  • 1 cup shredded mozzarella cheese
  • 12 large eggs
  • 1/2 cup milk
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1 tbsp olive oil (for greasing)
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with olive oil.
  2. In a skillet, cook the bacon until crispy. Remove from heat, crumble, and set aside.
  3. In the same skillet, sauté the chopped spinach until wilted, about 2-3 minutes. Set aside.
  4. In a large bowl, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper.
  5. Spread the thawed hashbrowns evenly in the bottom of the prepared baking dish.
  6. Add the crumbled bacon and sautéed spinach over the hashbrowns.
  7. Pour the egg mixture over the top and sprinkle with shredded mozzarella cheese.
  8. Bake for 35-40 minutes, or until the eggs are fully set and the casserole is golden brown on top.
  9. Let the casserole cool for 5 minutes before slicing and serving.

The Bacon and Spinach Hashbrown Breakfast Casserole is a perfect mix of savory and fresh flavors. The combination of crispy bacon and earthy spinach provides a rich and satisfying taste, while the creamy egg and cheese layer adds indulgence to the dish. This casserole is ideal for a weekend brunch or as a quick breakfast option for busy mornings. It’s also a great way to sneak in some greens and enjoy a protein-packed start to your day.

Ham and Cheddar Hashbrown Breakfast Casserole

If you’re looking for a classic, crowd-pleasing breakfast casserole, this Ham and Cheddar Hashbrown Breakfast Casserole is the perfect dish. Tender ham, sharp cheddar cheese, and crispy hashbrowns come together in a creamy egg mixture for a comforting breakfast. The mild sweetness of ham paired with the tangy cheese and soft, golden hashbrowns makes this casserole a delicious and filling option for any morning.

• Ingredients:
  • 1 (30 oz) bag frozen hashbrowns, thawed
  • 2 cups cooked ham, cubed
  • 1 cup shredded cheddar cheese
  • 12 large eggs
  • 1/2 cup milk
  • 1 tsp Dijon mustard
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 1 tbsp butter (for greasing)
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
  2. In a large bowl, whisk together the eggs, milk, Dijon mustard, onion powder, salt, and pepper.
  3. Spread the thawed hashbrowns evenly in the bottom of the prepared baking dish.
  4. Top with cubed ham and sprinkle with shredded cheddar cheese.
  5. Pour the egg mixture over the top, ensuring everything is evenly coated.
  6. Bake for 35-40 minutes, or until the eggs are set and the casserole is golden and bubbly.
  7. Let the casserole cool for 5 minutes before slicing and serving.

The Ham and Cheddar Hashbrown Breakfast Casserole is an easy, flavorful dish that’s perfect for breakfast or brunch. The mild and savory ham pairs beautifully with the sharp cheddar cheese, while the hashbrowns add the perfect texture to the casserole. This recipe is ideal for using up leftover ham or creating a hearty breakfast for a crowd. It’s a delicious and simple way to enjoy a comforting meal that everyone will love.

Veggie and Feta Hashbrown Breakfast Casserole

Packed with colorful vegetables and tangy feta cheese, this Veggie and Feta Hashbrown Breakfast Casserole is a delightful option for those who prefer a meat-free breakfast. Fresh bell peppers, zucchini, and spinach are layered with crispy hashbrowns and feta cheese, creating a light yet satisfying casserole. This dish is perfect for vegetarians or anyone looking for a lighter, nutritious breakfast to start their day.

• Ingredients:
  • 1 (30 oz) bag frozen hashbrowns, thawed
  • 1 cup bell peppers, diced (red and yellow)
  • 1 small zucchini, diced
  • 1 cup fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 12 large eggs
  • 1/2 cup milk
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 1 tbsp olive oil (for greasing)
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with olive oil.
  2. In a skillet, sauté the diced bell peppers, zucchini, and spinach until softened, about 5-6 minutes. Set aside.
  3. In a large bowl, whisk together the eggs, milk, oregano, salt, and pepper.
  4. Spread the thawed hashbrowns evenly in the bottom of the prepared baking dish.
  5. Layer the sautéed vegetables over the hashbrowns and sprinkle with crumbled feta cheese.
  6. Pour the egg mixture over the vegetables and hashbrowns, gently stirring to combine.
  7. Bake for 35-40 minutes, or until the eggs are fully set and the top is golden brown.
  8. Let the casserole cool for 5 minutes before slicing and serving.

The Veggie and Feta Hashbrown Breakfast Casserole is a light, flavorful, and nutritious option for those who prefer a meatless breakfast. The combination of fresh vegetables and feta cheese offers a tangy, savory flavor, while the hashbrowns add a satisfying crunch. This casserole is perfect for anyone seeking a healthier breakfast or a dish that can be enjoyed by vegetarians. It’s easy to prepare, packed with nutrients, and makes a great start to your day.

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