Description
This Overnight Breakfast Hashbrown Casserole is a game-changer for busy mornings, combining crispy hashbrowns, savory beef, and gooey cheese into one delicious dish. Prepare it the night before and wake up to a warm, hearty breakfast that everyone will love!
Ingredients
- Frozen hashbrowns
- Eggs
- Whole milk
- Shredded cheddar cheese
- Onions
- Bell peppers
- Spinach
- Cooked ground beef or turkey
- Salt
- Pepper
- Garlic powder
- Paprika
Instructions
- In a large mixing bowl, combine the frozen hashbrowns, sautéed onions, and bell peppers. If you’re using fresh potatoes, make sure they are shredded and lightly cooked.
- In a skillet, cook the ground beef or turkey until browned. Drain any excess fat and add to the hashbrown mixture.
- In a separate bowl, whisk together the eggs and milk until fully combined. Season with salt, pepper, and garlic powder.
- Pour the egg mixture over the hashbrown and meat mixture. Use a spatula to mix everything together until well combined.
- Fold in half of the shredded cheese into the mixture.
- Transfer the mixture into a greased 9×13 inch baking dish. Cover it tightly with plastic wrap or foil and place it in the refrigerator overnight.
- The next morning, preheat your oven to 350°F (175°C). Remove the cover from the casserole and sprinkle the remaining cheese on top. Bake for 45-50 minutes, or until the eggs are set and the top is golden brown.
- Let the casserole cool for a few minutes before slicing. Serve warm, and enjoy this hearty breakfast with your family!
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 150 mg
Keywords: Customize your veggies based on what you like. For a spicy kick, add diced jalapeños or red pepper flakes. Mixing different types of cheese can lead to a richer flavor.