I attempted making hash browns several times after I got married, but they didn’t turn out so good. Gray, mushy, and gross would describe them very well.

O.M.G. Drool is accumulating in my mouth as I type. This may be one of my newest favoritest (no that’s not a word, dick) dishes I have ever made. Whip up this prepare-ahead Overnight Sausage, Egg & Hash Brown Breakfast Casserole and serve up a breakfast or brunch your family will love ~ all with a low. This cheesy breakfast casserole ( a one pan breakfast) is a great choice for breakfast or brunch. A family friendly breakfast casserole.

Veggie- Loaded Breakfast Casserole Recipe Little Spice Jar. October 3. 0, 2. 01. A super simple veggie loaded breakfast casserole that’s easily customizable! Cauliflower Lentil Soup there. I loaded mine with shredded potato hash browns, tons of fresh veggies, and a big dash of hot sauce! You can add crumbled sausage, shredded chicken, or anything else you please! FRI- YAY! I am so excited to be bringing you one of my all time favorite breakfast casseroles. It’s loaded with shredded potato hash browns and tons of sauteéd spinach, bell peppers, and mushrooms.

1. Recipe adapted from Plain Chicken You can defrost the hash browns first instead of using frozen. Cooking time does not change.
2. These easy, one-dish breakfast casserole recipes, including sausage breakfast casserole, healthy breakfast casserole recipes, and egg casserole recipes, will satisfy.
3. A package of frozen hash browns makes this recipe simple to prepare. Featuring bacon and cheddar cheese, it's tasty breakfast or brunch fare. You can even make it the.
4. Crock Pot Tater Tot Egg Bake ~ Overnight Crock Pot Egg Bake Stuffed with Tater Tots, Canadian Bacon, Eggs & Cheese!
5. Place patties in a greased 13-in. x 9-in. baking dish. Sprinkle with salt and garlic powder. Pour cream over patties. Bake, uncovered, at 350° for 50 minutes.

Delicious egg and bacon breakfast muffins with a hash brown crust. Perfect make ahead breakfast or for a brunch!

Not only is it a cinch to whip up, it’s totally customizable! Be it sausage, ground chicken/turkey, shredded rotisserie chicken, or meatless – with tons of veggies like I made it.

The options are endless. Once you’ve got your protein picked out, grab your favorite cheese and start shredding. Mozzarella, swiss, and sharp cheddar are just some of the cheeses that will pair well with this casserole. BUT BUT BUT! More reasons to make it –> you can MAKE IT AHEAD and just bake it off in the morning. How good would this be for Halloween breakfast?

A nice hearty and veggie loaded casserole that’ll keep you and the little ones going all day long. I kind of debated whether I should actually call this a ‘breakfast casserole recipe’ as it’s more of a guideline that can easily be adapted to your families breakfast casserole needs.

Did I mention it makes a ton? Like 1. 0- 1. 2 servings!

The hubby and I enjoyed this casserole for a couple of days but its one of those that actually tastes better with time. And yeah, you bet it was dinner the next day. But loaded with veggies and eggs, it’s hearty and keeps you full for hours afterwards. I spiced mine up with a whole ¼ cup of Franks hot sauce. And it gave the casserole so much flavor. If you’ve got little ones, you can cut the hot sauce back to a couple tablespoons or leave it out all together. But even with the ¼ cup added into the breakfast casserole, I still splashed on a little more before gobbling it down!

Let’s talk about the recipe. It’s super simple, I promise. I sautéed the veggies separately in a skillet before layering them in. If you decide to use any kind of protein, just sauté it before adding it into the casserole.

So it starts like this – just spray a 9×1. We want the hash browns on the bottom to get nice and colored. Then add in the hash brown, pack them in firm. Next, whisk the eggs, salt and pepper, milk, and if you’re using it, hot sauce, in a bowl and set it aside. Saute and add your protein +veggies on top of the potatoes and drizzle on your egg mixture.

Top it with your favorite cheese and that’s it! Let it all bake up for 4. Saturday mornings. Sometimes I like to assemble the casserole from the night before and let it come to room temperature for about 2. I enjoy a cup of coffee and bake it off in the morning. Lazy Saturday morning breakfasts are my favorite part of the whole week. Yield: 1. 0- 1. 2 servings.

Prep Time: 2. 0 mins. Cook Time: 4. 5 mins. Total Time: 1 hour 5 mins. A super simple veggie loaded breakfast casserole that’s easily customizable! I loaded mine with shredded potato hash browns, tons of fresh veggies, and a big dash of hot sauce! You can add crumbled sausage, shredded chicken, or anything else you please!

Ingredients: 2 tablespoons oil. Directions: In a large skillet over medium heat, heat 1 tablespoon of oil.

Add the mushrooms and sauté them for 4 minutes or until they start to brown. Add a small pinch of salt along withe onions and garlic and let cook for 2 minutes. Remove to a plate. Add the second tablespoon of oil, if needed, and sauté the peppers for 1 minute. Add in the baby spinach and allow it to wilt, remove from heat, set aside. Generously spray a 9×1. Lay the shredded potatoes in the bottom of the dish and press to make sure they are spread out evenly.

Add the veggies (both the mushrooms and the pepper mixtures) over the potatoes, set aside. Position a rack in the center of the oven and preheat the oven to 3. F if you are baking the casserole immediately. In a large bowl, whisk together the egg, half and half, hot sauce, and a big pinch of salt and pepper. Pour the egg mixture over the prepared veggies.

Sprinkle the cheese over the top and another small pinch of salt and pepper. Bake the casserole, uncovered, until the cheese melts, and the top gets in and golden, 4. Allow the casserole to cool for 1. Notes: TO MAKE AHEAD – prepare the casserole as directed, cover with plastic wrap and refrigerate overnight or as required (not to exceed 2.

OTHER ADD INS – I kept this recipe vegetarian, but you can certainly add in browned sausage, ground turkey/beef, shredded chicken or ham. The cheeses I recommend for this casserole are cheddar (mild or sharp), mozzarella, and pepper jack, or swiss).© Little Spice Jar. All images & content are the sole property of Little Spice Jar. Please obtain permission prior to using my images. If you would like to republish a recipe, please link back to this post and re- write the instructions in your own words.

Love this recipe? Have you made this recipe? Take a picture and share it on Instagram using the hashtag #LITTLESPICEJAR. I love seeing your delicious creations!

IS THIS A GOOD CHOICE FOR YOU?*Please note: the nutritional facts calculated are an estimate based on the ingredients i’ve used. If you’d like a more accurate count, please calculate them using the ingredients/brands you’ve used to prepare the recipe. The nutritional facts provided is for 1/1.

Homemade Frozen Hash Browns Queen Of The Red Double Wide. I attempted making hash browns several times after I got married, but they didn’t turn out so good.  Gray, mushy, and gross would describe them very well.  I gave up and started buying frozen hash browns.  Then I read that you should bake the potatoes first and then grate them up and fry them.  Why didn’t I think of that?? So now when we have baked potatoes for dinner I bake way more than we need and put the left overs in the fridge over night.  In the morning I peel them, grate them, and fry them in olive oil or butter.  Yummm! Last week I bought a 5. I don’t think we can eat all these before they go bad so I decided to freeze my own hash browns.  I figured this would be good practice for this fall when my garden gives me tons and tons of potatoes!! After a little trial and error (and some potato therapy) I ended up with perfect frozen hash browns.

Here’s what to do: Start with potatoes that are roughly the same size so they take the same amount of time to cook. Wash them, poke them with a knife a couple times, (to avoid explosions) then place them directly on the rack in an oven that is preheated to 3. These HUGE baker potatoes took 1 hour and 2. Regular size potatoes will take from 4. I found out by my third batch that if you under cook them a little they will grate MUCH easier, and ultimately found that cooking these big guys 5. When they are done, set them on the counter to cool.  When they’re cool enough to handle put them in the refrigerator until cold. We tried to grate the first batch when they were still a little warm and ended up with mush.   🙁Now that you have cold, slightly under cooked baked potatoes, it’s time to peel.

We grate them with a cheese grater. Now take your nicely grated potatoes and sprinkle them on a greased cookie sheet. If you skip this step and put them directly into freezer bags you will end up with a solid brick of smashed potatoes.  Don’t put to many on the tray or they will stick together as they freeze, and you want to be able to easily break them apart. Note: If you’re having a bad day or feeling a little frustrated, then go ahead and pack them on the cookie sheet.  When they’re frozen solid take them out of the freezer, get a big metal spatula, (hammer, pickaxe, or splitting maul are all acceptable) and goggles, then start hacking and hacking at the potatoes to break them up.  After the hash browns are evenly dispersed in your hair and around the kitchen, take a deep breath…. Disclosure – I am not a doctor or a therapist of any kind, I only share tips that work for me.)Place them in the freezer until frozen through.  This takes about an hour and a half. Break them apart, scoop them into a labeled freezer bag, and store in the freezer.

There you have it!  Homemade frozen hash browns ready for breakfast or any recipe that calls for frozen hash browns! It sounds time consuming, but it’s mostly time spent doing other things (there’s always plenty to do) while the spuds are cooking/cooling/freezing etc….