15 Delicious Breakfast Casseroles with Hashbrowns to Try

If you’re looking to shake up your breakfast routine, hashbrown breakfast casseroles are a fantastic choice. They’re comforting, hearty, and downright delicious, making them perfect for any occasion—whether it’s a busy weekday morning or a cozy weekend brunch. Here are 15 mouthwatering takes on the classic dish that are sure to please everyone at the table!

Hashbrown Benedict Casserole – Creamy hollandaise drizzled over hashbrowns, Canadian bacon, and poached eggs.

This Hashbrown Benedict Casserole is a delightful twist on a classic breakfast favorite. Combining crispy hashbrowns, savory Canadian bacon, and perfectly poached eggs, it creates a satisfying dish that’s bursting with flavor. The creamy hollandaise sauce drizzled on top adds a rich and velvety finish, making every bite a delicious experience.

Not only is this recipe simple to prepare, but it also makes for an excellent option for weekend brunches or special gatherings. You can even make it ahead of time, making it a perfect candidate for an Overnight Breakfast Casserole. Serve it alongside some fresh fruit, and you’ve got the Best Breakfast Casserole that everyone will love!

Ingredients

• 4 cups frozen hashbrowns, thawed
• 1 cup diced Canadian bacon
• 6 large eggs
• 2 cups shredded cheddar cheese
• 1/4 cup chopped green onions
• 1 cup milk
• 1/4 cup butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup hollandaise sauce (store-bought or homemade)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Spread the thawed hashbrowns evenly in the bottom of the dish. Layer the diced Canadian bacon on top.
3. In a bowl, whisk together the eggs, milk, melted butter, salt, and pepper. Pour this mixture over the hashbrowns and bacon.
4. Sprinkle the shredded cheddar cheese and chopped green onions on top.
5. Bake for 30-35 minutes, or until the eggs are set and the cheese is bubbly and golden.
6. While the casserole is baking, prepare the hollandaise sauce according to package instructions or your favorite recipe.
7. Once the casserole is done, drizzle the hollandaise sauce over the top before serving.

Southwest Hashbrown Casserole – A zesty mix of hashbrowns, chorizo, black beans, and spicy peppers topped with melted cheddar.

This Southwest Hashbrown Casserole is a delightful twist on your typical breakfast. With a zesty blend of hashbrowns, chorizo, black beans, and spicy peppers, it delivers a bold flavor that wakes up your palate. Topped with melted cheddar cheese, this dish is sure to satisfy your morning cravings.

Not only is this casserole bursting with taste, but it’s also simple to prepare. Perfect for weekend food gatherings or weekday breakfasts, you can enjoy this comforting meal without much fuss. Serve it hot from the oven or keep it warm for a brunch spread that everyone will love.

Ingredients

• 1 pound chorizo, crumbled
• 4 cups frozen hashbrowns, thawed
• 1 can black beans, rinsed and drained
• 1 cup diced bell peppers (any color)
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 cup milk
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a skillet over medium heat, cook the crumbled chorizo until browned and fully cooked. Drain any excess fat.
3. In a large bowl, combine thawed hashbrowns, black beans, cooked chorizo, and diced peppers. Mix well and season with chili powder, salt, and pepper.
4. In another bowl, whisk together eggs and milk. Pour this mixture over the hashbrown mixture and stir until everything is well combined.
5. Transfer the mixture to the prepared baking dish. Top with shredded cheddar cheese.
6. Bake for 30-35 minutes or until the casserole is bubbly and golden brown on top. Let it cool for a few minutes before serving.

Loaded Hashbrown Breakfast Bake – Hashbrowns layered with crispy bacon, sausage, and a gooey cheese sauce.

This Loaded Hashbrown Breakfast Bake is a hearty, satisfying dish that’s perfect for any weekend food gathering. With layers of crispy bacon, savory sausage, and a gooey cheese sauce, it’s a flavor-packed meal that everyone will love. Plus, it’s simple to make, making it a go-to recipe for busy mornings or special brunches.

The combination of diced hashbrowns and melted cheese creates a creamy texture that pairs beautifully with the crunch of bacon. Whether you’re serving it at a family breakfast or a brunch with friends, this breakfast casserole with hashbrowns will surely impress and keep everyone coming back for seconds.

Ingredients

• 1 (30 oz) bag frozen diced hashbrowns
• 8 slices bacon, cooked and crumbled
• 1 pound sausage, cooked and crumbled
• 2 cups shredded cheddar cheese
• 4 large eggs
• 1 cup milk
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a large bowl, combine the hashbrowns, bacon, sausage, and 1 cup of cheese. Mix well.
3. In another bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Pour this mixture over the hashbrown mixture and stir until well combined.
4. Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining cheese.
5. Bake for 45-50 minutes or until the top is golden and the eggs are set. Remove from the oven and let it cool for a few minutes before serving.
6. Garnish with green onions and serve warm.

Spinach and Feta Hashbrown Casserole – A Mediterranean twist with fresh spinach, crumbled feta, and sun-dried tomatoes.

This Spinach and Feta Hashbrown Casserole brings a delightful Mediterranean flair to your breakfast table. Combining crispy hashbrowns with fresh spinach, tangy feta cheese, and sun-dried tomatoes, this dish is a tasty way to start your day. It’s simple to prepare, making it a perfect choice for weekend gatherings or quick weekday breakfasts.

The flavors of spinach and feta meld beautifully with the hearty texture of the hashbrowns, creating a satisfying meal that feels both indulgent and nourishing. Whether you’re feeding a crowd or just enjoying a cozy morning, this casserole is sure to please.

Ingredients

• 1 bag (30 oz) frozen shredded hashbrowns, thawed
• 1 cup fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1/2 cup sun-dried tomatoes, chopped
• 6 large eggs
• 1 cup milk
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved (for topping)
• Fresh basil leaves (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large bowl, mix the thawed hashbrowns, chopped spinach, crumbled feta, and sun-dried tomatoes until well combined.
3. In another bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
4. Pour the egg mixture over the hashbrown mixture and stir until evenly coated.
5. Transfer the mixture to the prepared baking dish and spread it out evenly.
6. Top with halved cherry tomatoes and bake for 35-40 minutes, or until the casserole is set and golden on top.
7. Let it cool slightly, garnish with fresh basil leaves, and serve warm.

Tex-Mex Breakfast Casserole – Spiced hashbrowns with jalapeños, salsa, and Monterey Jack cheese.

This Tex-Mex breakfast casserole is a delightful mix of spiced hashbrowns, zesty jalapeños, and gooey Monterey Jack cheese, making it a perfect choice for any morning. It’s flavorful, easy to whip up, and sure to satisfy your breakfast cravings.

The combination of crispy hashbrowns and the heat from jalapeños creates a fantastic balance, while the salsa adds a fresh kick. Perfect for brunches or weekend gatherings, this casserole is both comforting and exciting. Serve it up, and watch your friends and family dig in!

Ingredients

• 4 cups frozen shredded hashbrowns
• 1 cup diced bell peppers
• 1 cup diced onions
• 1-2 jalapeños, sliced
• 1 cup salsa
• 6 large eggs
• 1 cup milk
• 2 cups Monterey Jack cheese, shredded
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, combine the hashbrowns, bell peppers, onions, and half of the jalapeños. Spread this mixture evenly in the prepared baking dish.
3. In another bowl, whisk together the eggs, milk, salsa, chili powder, cumin, salt, and pepper. Pour this egg mixture over the hashbrown layer.
4. Top with the remaining jalapeños and sprinkle the shredded Monterey Jack cheese over everything.
5. Bake for 45-50 minutes or until the eggs are set and the top is golden brown. Let it cool for a few minutes before slicing and serving.

Smoked Salmon Hashbrown Bake – Layers of hashbrowns, smoked salmon, capers, and cream cheese.

This smoked salmon hashbrown bake combines the crispy goodness of hashbrowns with rich smoked salmon, tangy capers, and creamy cheese for a breakfast that’s both hearty and elegant. It’s a delightful mix of flavors that can brighten any morning. Plus, it’s simple to whip up, making it perfect for brunch or a weekend treat.

Easy to assemble, this dish layers crispy hashbrowns with smoked salmon, creating a satisfying and filling meal. The cream cheese adds a smooth, savory touch that pairs beautifully with the capers’ briny punch. Whether you’re serving guests or enjoying a quiet morning at home, this casserole will impress!

Ingredients

• 4 cups frozen shredded hashbrowns, thawed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups cream cheese, softened
• 8 ounces smoked salmon, torn into pieces
• 2 tablespoons capers, rinsed and drained
• 1/2 cup chopped red onion
• 6 large eggs
• 1 cup milk
• 1 cup shredded cheddar cheese

Instructions

1. Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish.
2. In a bowl, combine the hashbrowns, olive oil, salt, and pepper. Press the mixture into the bottom of the prepared baking dish to form a crust.
3. Bake the hashbrown crust for 25 minutes until golden brown and crispy.
4. In a separate bowl, mix together the cream cheese, smoked salmon, capers, and red onion until well combined.
5. In another bowl, whisk together the eggs and milk. Pour this mixture over the baked hashbrown crust.
6. Spoon the cream cheese and salmon mixture evenly over the eggs, then sprinkle with cheddar cheese.
7. Bake for an additional 25-30 minutes, or until the eggs are set and the top is golden.
8. Let cool slightly before slicing. Serve warm and enjoy this delightful hashbrown bake!

Ham and Swiss Hashbrown Gratin – A creamy blend of diced ham, Swiss cheese, and golden hashbrowns.

Ham and Swiss Hashbrown Gratin is a delightful dish perfect for breakfast or brunch. This recipe combines creamy Swiss cheese and savory diced ham with golden hashbrowns to create a comforting meal that everyone will love. Each bite delivers a rich and satisfying taste that’s sure to brighten your morning.

This dish is straightforward to prepare, making it an excellent option for busy mornings or weekend gatherings. You can easily whip it up in advance and pop it in the oven when you’re ready to eat. Serve it alongside your favorite fruits or a light salad for a complete breakfast experience!

Ingredients

• 1 (30 oz) bag frozen shredded hashbrowns, thawed
• 1 cup diced ham
• 2 cups shredded Swiss cheese
• 1 cup sour cream
• 1 cup cream of chicken soup
• 1/4 cup chopped green onions
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine the shredded hashbrowns, diced ham, 1 cup of Swiss cheese, sour cream, cream of chicken soup, green onions, garlic powder, salt, and pepper. Mix well until everything is evenly coated.
3. Spread the mixture into the prepared baking dish and top with the remaining Swiss cheese.
4. Bake in the preheated oven for 45-50 minutes, or until the casserole is bubbly and the cheese is golden brown.
5. Let it cool for a few minutes before serving. Enjoy your Ham and Swiss Hashbrown Gratin!

Cheesy Jalapeño Popper Casserole – Creamy hashbrowns with jalapeños, cream cheese, and crispy bacon topping.

This Cheesy Jalapeño Popper Casserole is a delicious twist on a classic breakfast dish. It’s packed with creamy hashbrowns, spicy jalapeños, and rich cream cheese, all topped with crispy bacon. The combination of flavors creates a comforting and satisfying meal perfect for any weekend brunch.

Making this casserole is easy! Simply mix together your ingredients, and let the oven do the work. You’ll have a cheesy, decadent breakfast casserole that’s sure to impress your family and friends. Serve it alongside your favorite breakfast pastries for a complete meal.

Ingredients

• 4 cups frozen diced hashbrowns
• 1 cup cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 cup cooked bacon, chopped
• 1/2 cup sliced jalapeños (fresh or pickled)
• 4 large eggs
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, combine the softened cream cheese, milk, garlic powder, onion powder, salt, and pepper. Mix until smooth.
3. Add the hashbrowns, half of the cheese, bacon, and jalapeños to the mixture. Stir until well combined.
4. Pour the mixture into the baking dish and spread it evenly. Beat the eggs and pour them over the top.
5. Bake for 30-35 minutes until the eggs are set and the top is golden. Sprinkle the remaining cheese on top and bake for an additional 5 minutes until melted.
6. Let it cool slightly before serving. Enjoy with your favorite breakfast sides!

Sweet Potato Hashbrown Casserole – Sweet potato hashbrowns with caramelized onions, goat cheese, and a touch of maple syrup.

This Sweet Potato Hashbrown Casserole is a delightful twist on the classic breakfast dish. Combining sweet potato hashbrowns with the richness of caramelized onions and creamy goat cheese, it’s a deliciously satisfying way to start your day. The hint of maple syrup adds a touch of sweetness that perfectly balances the savory elements, making each bite a flavorful experience.

The best part? This dish is surprisingly simple to prepare. Perfect for weekend brunches or holiday gatherings, it brings together wholesome ingredients in a way that feels both comforting and indulgent. Whether served alongside eggs or enjoyed on its own, this casserole is sure to impress your family and friends.

Ingredients

• 4 cups grated sweet potatoes
• 1 medium onion, sliced
• 3 tablespoons olive oil
• 1 cup goat cheese, crumbled
• 1/4 cup maple syrup
• 4 large eggs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup milk
• 1/2 teaspoon garlic powder

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and add sliced onions. Cook until caramelized, about 10-15 minutes.
3. In a large bowl, combine grated sweet potatoes, caramelized onions, goat cheese, maple syrup, eggs, milk, salt, pepper, and garlic powder. Mix until well combined.
4. Transfer the mixture to a greased baking dish and spread evenly. Bake for 30-35 minutes or until set and golden on top.
5. Allow to cool slightly before serving. Enjoy your Sweet Potato Hashbrown Casserole warm!

Everything Bagel Hashbrown Bake – Hashbrowns topped with cream cheese, smoked salmon, and everything bagel seasoning.

This Everything Bagel Hashbrown Bake is a delightful twist on your typical breakfast casserole. With layers of crispy hashbrowns, creamy cheese, and toppings of luscious smoked salmon, it brings a burst of flavor that’s hard to resist. The combination of everything bagel seasoning adds a savory crunch, making it a perfect dish for weekend brunch or a special occasion.

Not only is this casserole simple to prepare, but it also elevates your morning routine with a gourmet touch. It’s a great way to enjoy a hearty meal without spending too much time in the kitchen. Pair it with a fresh fruit salad or some mixed greens for a balanced start to your day!

Ingredients

• 4 cups diced hashbrowns (frozen or fresh)
• 1 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• 4 large eggs
• 1/2 cup milk
• 4 ounces smoked salmon, sliced
• 2 tablespoons everything bagel seasoning
• Salt and pepper to taste
• Chopped chives for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large bowl, combine the hashbrowns, cream cheese, mozzarella cheese, eggs, milk, and half of the everything bagel seasoning. Mix well until everything is evenly incorporated.
3. Spread the mixture into the prepared baking dish and smooth the top. Sprinkle the remaining everything bagel seasoning over the top.
4. Bake in the preheated oven for about 30-35 minutes, or until the casserole is set and the top is golden brown.
5. Remove from the oven and let it cool slightly. Top with sliced smoked salmon, and garnish with fresh chives before serving.

Farmhouse Veggie Hashbrown Casserole – Loaded with zucchini, mushrooms, bell peppers, and fresh herbs.

This Farmhouse Veggie Hashbrown Casserole brings a fresh take on breakfast with a vibrant mix of zucchini, mushrooms, and bell peppers. It’s a delightful dish that’s not only comforting but also loaded with nutrients. The crispy hashbrowns form a perfect base, while fresh herbs elevate the flavors, creating a breakfast experience everyone will love.

Simple to prepare, this casserole can serve as a hearty breakfast or a quick brunch dish. You can enjoy it hot out of the oven or reheated throughout the week. It’s a versatile recipe that fits well into healthy breakfast recipes casserole, making it a great option for those looking to start their day on a wholesome note.

Ingredients

• 4 cups frozen hashbrowns, thawed
• 1 medium zucchini, diced
• 1 cup mushrooms, sliced
• 1 bell pepper (any color), chopped
• 1/2 cup onion, diced
• 1 cup shredded cheddar cheese
• 6 large eggs
• 1 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large bowl, mix the hashbrowns, zucchini, mushrooms, bell pepper, onion, and half of the cheese. Spread this mixture evenly in the prepared baking dish.
3. In another bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Pour the egg mixture over the hashbrown mixture.
4. Sprinkle the remaining cheese on top and add chopped parsley.
5. Bake for 45-50 minutes or until the eggs are set and the top is golden brown.
6. Let cool for a few minutes before slicing. Serve warm, and enjoy your delicious, healthy breakfast casserole!

Breakfast Pizza Hashbrown Bake – Hashbrown crust topped with scrambled eggs, sausage, marinara, and mozzarella.

This Breakfast Pizza Hashbrown Bake is a delightful twist on your typical breakfast fare. With a crispy hashbrown crust, it’s loaded with scrambled eggs, savory sausage, marinara sauce, and gooey mozzarella cheese. The combination of flavors makes for a satisfying meal that will please everyone at the breakfast table.

It’s surprisingly simple to make, making it a perfect option for a weekend brunch or even a quick weekday breakfast. Just layer your ingredients, pop it in the oven, and you’ll have a warm, hearty dish ready to serve in no time. Whether you’re feeding a crowd or just enjoying a cozy morning at home, this dish is sure to become a new favorite!

Ingredients

• 4 cups shredded hashbrowns
• 1 tablespoon olive oil
• 1 cup cooked sausage, crumbled
• 6 large eggs
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Grease a baking pan with cooking spray or olive oil.
2. In a bowl, mix the shredded hashbrowns with olive oil, salt, and pepper. Press the mixture into the bottom of the prepared baking pan to form a crust.
3. Bake the hashbrown crust in the preheated oven for about 20 minutes, or until it is golden brown and crispy.
4. In a separate bowl, whisk the eggs and season with salt and pepper. Pour the scrambled eggs over the baked hashbrown crust.
5. Top with crumbled sausage, marinara sauce, and shredded mozzarella cheese.
6. Return to the oven and bake for an additional 15-20 minutes, or until the eggs are set and the cheese is bubbly and golden.
7. Garnish with fresh parsley before slicing and serving.

Greek Hashbrown Casserole – Hashbrowns with kalamata olives, tomatoes, oregano, and a dollop of tzatziki.

This Greek Hashbrown Casserole is a flavorful twist on a classic breakfast dish. Combining crispy hashbrowns with the briny goodness of Kalamata olives, the freshness of tomatoes, and the aromatic touch of oregano, this casserole is as delicious as it is simple to prepare. Topped off with a dollop of creamy tzatziki, it offers a refreshing contrast to the hearty base, making it a delightful choice for any weekend food spread.

Perfect for brunch gatherings or casual family breakfasts, this dish is both satisfying and easy to whip up. You can prepare it ahead of time, making it an ideal overnight breakfast casserole. Just pop it in the oven when you’re ready to serve, and enjoy a warm, comforting meal that everyone will love!

Ingredients

• 4 cups frozen hashbrowns, thawed
• 1 cup diced tomatoes
• 1/2 cup Kalamata olives, pitted and sliced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded cheese (cheddar or a blend)
• 4 large eggs
• 1 cup milk
• Tzatziki, for serving

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, combine the thawed hashbrowns, diced tomatoes, Kalamata olives, oregano, salt, and pepper. Mix well.
3. Spread the hashbrown mixture evenly in the prepared baking dish. Top with shredded cheese.
4. In another bowl, whisk together the eggs and milk until well combined. Pour the egg mixture over the hashbrowns and cheese.
5. Bake in the preheated oven for 30-35 minutes or until the casserole is set and lightly golden on top.
6. Allow to cool slightly, then serve with a dollop of tzatziki on each portion.

Hashbrown Waffle Casserole – Hashbrowns cooked into crispy waffle layers, stacked with egg and cheese fillings.

Hashbrown Waffle Casserole is a delicious twist on your traditional breakfast casserole. Imagine crispy layers of hashbrowns cooked into waffles, perfectly complemented by rich egg and cheese fillings. This savory dish is not just tasty; it’s also simple to prepare, making it a fantastic option for busy mornings or weekend brunches.

This recipe combines the comforting flavors of hashbrowns with a delightful texture that comes from the waffle layers. It’s a crowd-pleaser that can easily be made ahead, fitting perfectly into your lineup of healthy breakfast recipes casserole. Serve it warm, topped with your favorite ingredients for an extra kick!

Ingredients

• 4 cups frozen diced hashbrowns, thawed
• 1 cup shredded cheddar cheese
• 6 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup diced green onions
• Cooking spray or butter, for greasing

Instructions

1. Preheat your waffle maker according to the manufacturer’s instructions.
2. In a large bowl, combine the thawed hashbrowns, half of the cheese, salt, and pepper. Mix well.
3. Spray the waffle maker with cooking spray or brush with butter. Place a generous portion of the hashbrown mixture onto the waffle maker, close the lid, and cook until golden brown and crispy, about 5-7 minutes.
4. In another bowl, whisk together the eggs, milk, and the remaining cheese. Stir in the diced green onions.
5. Layer the cooked hashbrown waffles in a greased baking dish. Pour the egg mixture over the top, ensuring even coverage.
6. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the egg is set and the top is lightly browned.
7. Let cool slightly before slicing. Serve warm and enjoy your scrumptious Hashbrown Waffle Casserole!

Breakfast Hashbrown Shepherd’s Pie – Hashbrown crust with sausage gravy, eggs, and cheddar cheese.

This Breakfast Hashbrown Shepherd’s Pie is a delicious twist on a classic dish, perfect for starting your day on a hearty note. With a crispy hashbrown crust, it’s layered with savory sausage gravy, topped with eggs cooked to your liking, and finished off with melted cheddar cheese. It combines comfort food with a delightful breakfast flair, making it a family favorite.

Not only is it incredibly tasty, but it’s also simple to prepare. You can whip it up on a weekend morning or make it ahead as an overnight breakfast casserole. It’s a perfect centerpiece for brunch gatherings or special occasions. With this recipe, you can enjoy a fulfilling meal without the fuss!

Ingredients

• 5 cups frozen hashbrowns, thawed
• 1/4 cup melted butter
• 1 pound breakfast sausage
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 large eggs
• 1 cup shredded cheddar cheese
• Chopped green onions for garnish

Instructions

1. Preheat your oven to 425°F (220°C). In a large bowl, combine the thawed hashbrowns with melted butter, and press them into the bottom of a greased 9×13 inch baking dish to form a crust.
2. Bake the hashbrown crust for about 15-20 minutes until golden and crispy.
3. While the crust bakes, cook the breakfast sausage in a skillet over medium heat until browned. Sprinkle in the flour, stirring to combine, then gradually add the milk. Cook until thickened, seasoning with garlic powder, salt, and pepper.
4. Once the crust is done, pour the sausage gravy over it evenly. Create small wells for the eggs and crack one egg into each well.
5. Sprinkle the shredded cheddar cheese over the top and return to the oven. Bake for an additional 10-15 minutes, or until the eggs are set and cheese is bubbly.
6. Garnish with chopped green onions before serving. Enjoy your hearty Breakfast Hashbrown Shepherd’s Pie!