This cheesy Hashbrown Breakfast Casserole is hearty without being heavy, packed with flavor, and uses real potatoes along with bacon and mixed veggies! Best of all, this recipe is super versatile, a wonderful meal-prep breakfast, with just minutes of hands-on prep!
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Hearty, Healthy Cheesy Hashbrown Breakfast Casserole
This healthy hashbrown breakfast casserole recipe combines the veggie-packed elements of my healthy breakfast casserole with the flavor of a hashbrown, and the savory perfection that is bacon because – well, why not?! However, unlike many hashbrown breakfast casserole recipes, this version omits the store-bought hash browns for fresh (healthier) potato! Although you can…
The combination of the potato with bacon (or sausage) and vegetables including onion, bell pepper, and olives yield a cheesy hashbrowns breakfast casserole that reminded my kids of pizza. Pizza for breakfast can never be a bad thing, right?! In fact, this hashbrown casserole is a real crowd pleaser and perfect for when you have guests over and around the holidays; Christmas or Boxing day morning, etc.
Just like egg bites/egg muffins and my healthy breakfast sandwich, this recipe makes for a great breakfast meal prep option, too. You can prepare the casserole the night before, ready to bake in the morning – unlike a classic Full English or breakfast dish that requires cooking multiple elements with several methods and different times, this hashbrown breakfast casserole recipe basically comprises of chucking everything in the baking dish and cooking to perfection… now that’s my kind of prep!
Best of all, this cheesy hashbrown breakfast casserole is great served warm for breakfast or even eaten chilled as a snack or even dinner. You can also pack in even more veggies if you want and sub out the meat choice; check out the ingredients list for all of my top suggestions and recipe variations!
Ingredients and Substitutions
- Eggs: I used 8 large eggs-one per slice! For increased protein, you can use a combination of whole eggs and just egg whites (or even all egg whites). 1/4 cup egg white (or 2 egg whites) is equal to one whole egg. To use all egg whites 8 eggs = 2 cups egg white.
- Milk: Any dairy on non-dairy milk will work. For a richer result, you could even use half and half or cream.
- Potatoes: I used russet potatoes (check FAQs for more options) as my hashbrown element. Other starchy potatoes like Maris Piper (UK) or Yukon Gold should also work.
- Bacon: You can use bacon slices or cub the bacon for sausage instead. If using raw sausage, sauté it in a pan before adding it to the casserole – otherwise, any cooked sausage, diced/sliced will also work.
- Cheese: I use shredded cheddar. You can substitute this with another sharp cheese or blend like Gruyere, Monterey Jack, etc.
- Vegetables: I used a combination of onion (red or golden will work), a green bell pepper, and some pitted and chopped olives (green or black). Feel free to substitute the pepper for red/yellow/orange or sub it entirely for 1 cup sliced mushrooms (brown have the most flavor).
- Seasoning: I used a simple combination of dried oregano, garlic powder, salt and pepper. You could also use Italian seasoning instead of oregano.
Optional Add-ins and Variations
One of my all-time favorite things about any breakfast casserole is how forgiving they are to all sorts of adaptions. The dish is basically just a large dish of potato and veggies bound together by egg and cheese – yummy! Here are some other optional add-ins and variations.
- Leafy greens: a few handfuls of spinach, kale, or swiss chard are a great addition to this hashbrowns breakfast casserole.
- Vegetables: Sliced mushrooms, corn, steamed broccoli, sun-dried tomatoes. There are tons of ways to add extra vegetables to this dish.
- For spice: Feel free to add a little cayenne, chili powder, or red pepper flakes to the egg mixture. You could also finely chop a jalapeño or chili to add to the hashbrown casserole. Let’s not forget about the option of adding a dash (or five) of hot sauce to the casserole, either.
- Mexican twist: Add a can of diced green chilies and serve with Pico de Gallo.
- Vegetarian: Omit the bacon/meat entirely OR substitute it with a meat alternative like crumbled sausage/mince or sliced sausage.
How to Make Hashbrown Breakfast Casserole
- Prep the vegetables: Spray a 9 x 13 baking dish with cooking spray (I use Misto) and preheat your oven to 350F/175C. Then prep the veggies, olives and cheese first because potatoes change color quickly. Dice the pepper, finely chop the onion, slice the olives, and shred the cheese.
- Whisk the egg mixture: In a medium bowl, whisk the eggs, milk, oregano, garlic powder, salt, and pepper. Then set aside.
- Prepare the potatoes: Peel, shred and squeeze the potatoes to remove any excess liquid. Then spread the shredded potato across the bottom of your baking dish.
- Add the remaining ingredients: First, add the pepper, onion, bacon, olives, and 1/2 cup cheese and stir well to combine. Then, pour the egg mixture on top and spread it around if needed. Finally, sprinkle the top with the remaining 1/2 cup cheese.
- Bake the hashbrown casserole: Bake uncovered for 55 minutes or until the middle doesn’t jiggle when you shake it. Remove it from the oven, allow it to set for 5 minutes, and cut into 8 slices. Enjoy warm or leave to cool and chill for later.
How to Serve?
This cheesy bacon or sausage hashbrown breakfast casserole recipe is obviously meant, first and foremost, as a brakfast dish. However, you can also enjoy it as a light lunch or even snack. Here are some of my favorite ways to enjoy it.
- Salad: Serve the bacon/ sausage hashbrown breakfast casserole as a quick lunch instead, alongside a healthy leafy green salad or slaw – like this healthy coleslaw or vinegar coleslaw.
- Salsa: Top the slices with a dollop of Pico de Gallo salsa or adjika (Ukrainian salsa).
- Avocado: Serve a slice of the hashbrown casserole topped with avocado slices or alongside this avocado salad.
- Sour cream: Top a slice with a dollop of sour cream and sliced green onions.
- Brunch: Serve the hashbrowns casserole as part of a brunch spread with fresh fruit, Instant Pot yogurt, healthy granola, healthy oatmeal muffins, smoothies, orange juice, etc.
How to Store and Reheat
Store: Refrigerate any leftovers in an airtight container for up to 5 days. Perfect to grab and go as a breakfast, quick meal, or snack.
Freeze: The bacon/ sausage hashbrown breakfast casserole can be chopped into the squares and frozen in individual portions by wrapping them tightly in plastic wrap.
Reheat: I like to reheat single slices in the microwave until heated through (between 1-2 minutes depending on the microwave power).
You sure can – I often prepare it the night before ready to bake in the morning. Simply assemble the casserole, cover tightly with plastic wrap, and store in the refrigerator for up to two days.
Bring the casserole to room temperature for 30 minutes before baking. It may require an extra 10-15 minutes in the oven, though. Keep an eye on it after the initial 55 minutes baking time.
Just like almost every element of this hashbrown casserole, there is plenty of versatility surrounding the potato product you can use. I used freshly grated russet potato.
Alternatively, you could use hashbrowns (shredded or cubed). You could also use leftover roast potatoes, tater tots, or even fries. Each will affect the flavor and texture of the dish in different ways.
- If you plan to use frozen hashbrowns: Allow them to thaw overnight in the fridge or for around an hour at room temperature before adding to the dish. Feel free to cook them first if you want them to be more crispy within the casserole.
- If you decide to add mushrooms: It can be a good idea to saute/cook them first so they don’t become watery within the dish – though it’s not necessary.
- For more crunch: You could liberally sprinkle the top of the hashbrowns breakfast casserole with some breadcrumbs (use GF if needed). You can also broil the top of the casserole for a few minutes at the end of the baking time, optionally with a little extra cheese for gooey, bubbly cheesy-ness.
More Make-Ahead Breakfast Recipes
If you enjoyed this hashbrown breakfast casserole recipe, then you may like some of the below make-ahead breakfast options- perfect for those struggling with busy mornings!
- Chocolate chia pudding
- Protein waffles
- Almond flour pancakes
- Instant Pot steel cut oats
- Overnight oats
- Blueberry breakfast cake
You could also check out this list of 45 healthy breakfast ideas!
Hashbrown Breakfast Casserole
- 1 large green bell pepper diced
- 1 small onion finely chopped
- 6 bacon slices (raw) or 1/2 lb sausage
- 1 cup any olives pitted and chopped
- 1.5 lbs russet potatoes
- 8 large eggs
- 1 cup any milk
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/4 tsp salt
- Ground black pepper to taste
- 1 cup cheddar cheese shredded & divided
- Spray 9 x 13 baking dish with cooking spray and preheat oven to 350 degrees F. Prep veggies, olives and cheese first because potatoes change colour quickly.
- In a medium bowl, whisk eggs, milk, oregano, garlic powder, salt and pepper. Set aside.
- Peel, shred and squeeze potatoes. Spread on a bottom of baking dish. Also add bell pepper, onion, bacon, olives and 1/2 cup cheese. Stir with spoon to combine.
- Pour egg mixture on top, spread and sprinkle with remaining 1/2 cup cheese.
- Bake uncovered for 55 minutes or until middle is not jiggly anymore. Remove from the oven, let set for 5 minutes and cut into 8 slices. Enjoy warm or cold.
Make Ahead: Refrigerate casserole assembled and covered with plastic wrap for up to 2 days. Bring to room temperature on a counter for 30 minutes and bake as per recipe directly from the fridge. It may require extra 10-15 minutes cook time.
Store: Refrigerate leftovers in an airtight container for up to 5 days. Perfect for meal prep, I would freeze individual slices wrapped in plastic well. Freeze for up to 3 months.
Reheat: Best is to reheat individual slices in a microwave.
- Sausage addition: Can use raw and pan fried or cooked and diced any sausage.
- Low fat option: You can use all egg whites. 8 eggs = 2 cups.
- Bell pepper substitute: Replace bell pepper with up to 1 cup of sliced mushrooms (brown ones have more flavor) or use any color pepper if green isn’t your fave. I love taste of green pepper here – combined with olives makes casserole taste like pizza!
- Greens (optional): Add a few handfuls of spinach, kale or swiss chard to an egg mixture.
- Heat: Make spicy by adding hot sauce or red pepper flakes to an egg mixture.
- Mexican twist: Add a can of diced green chiles.
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