Hashbrown Breakfast Casserole (Freezer Friendly Recipe)
Prepare this delicious, protein packed, hashbrown breakfast casserole to enjoy this morning or place in the freezer for a busy morning!
Breakfast casseroles are one of those things that my family always loves and enjoys. We often have them Christmas morning because they are perfect for preparing ahead of time. But other than that, I rarely think about making them.
But a couple of weeks ago, I decided to make up a couple of ready to go breakfast bakes that I could keep in the freezer, in preparation for baby #3’s arrival.
This easy breakfast casserole can be easily customized to your preferences. You can bake it the morning you need it, prepare it the day in advance, or like me – store it in the freezer for an easy breakfast one morning!
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Ingredients for Hashbrown Breakfast Casserole
- Frozen hashbrowns (shredded or cubed)
- Eggs
- Breakfast meat of choice (bacon, sausage, ham, etc.)
- Cottage cheese
- Shredded cheese (cheddar or colby jack)
- Onion, bell pepper
- Salt, pepper
Preparing Your Hashbrown Breakfast Bake
Preparing this hashbrown casserole couldn’t be easier!
Cook your breakfast meat of choice. You can use ground breakfast sausage, bacon, or ham. Once cooked, crumble into small pieces. Remove meat and leave just enough grease to cook your onion and bell pepper in. Cook until soft.
Add eggs to a large mixing bowl and lightly beat. Stir in cottage cheese, shredded cheese, hashbrowns, cooked protein and veggies. Season with salt and pepper.
Pour the mixture into a greased 9X13 baking dish. Cover with foil and bake in a 350 degree oven for about 35 minutes, or until set.
You can top with additional cheese and return to the oven for a few more minutes if desired.
Prepare Your Casserole Ahead of Time
This recipe is perfect to assemble the night before you need it. The only change I would recommend is placing the casserole in a metal or aluminum baking dish. This is because cold glass casserole dishes going into a hot oven can sometimes shatter.
Follow the steps the same way, up until baking. Once the casserole is fully assembled, cover tightly with foil and store in the fridge overnight.
The next morning, remove from fridge and allow to sit out for 30 minutes or so. Bake as instructed above.
How to Freeze Your Breakfast Casseroles
You can also prepare several of these casseroles at once to place in the freezer!
Just assemble and bake in a freezer safe dish as instructed. Once casserole has compeltely cooled, cover tightly with plastic wrap, followed by foil, and place in your freezer. The casseroles store fine for about 3 months.
To cook from frozen, remove from the freezer the night before you need it and allow to thaw in the fridge overnight. Reheat in 350 degree oven for about15 minutes, or until warmed through.
Hashbrown Breakfast Casserole (Freezer Friendly)
Ingredients
- 1 lb breakfast sausage or bacon
- 4 cups frozen, shredded hashbrowns
- 6 large eggs
- 1 cup cottage cheese small curd
- 2 cups shredded cheese cheddar or colby jack
- 1/2 each sweet onion, bell pepper diced
- salt, pepper to taste
Instructions
- Preheat oven to 350 degrees.
- In a skillet, cook and crumble your breakfast sausage or bacon of choice. Remove from skillet and drain most of the grease, leaving just enough to saute veggies in.
- Add onion and bell pepper to skillet and cook until soft.
- In a large bowl, combine all ingredients (eggs, hashbrowns, cheese, cooked protein and veggies). Stir to combine. Add salt and pepper.
- Pour into a greased 9X13 baking dish and cover with foil. Bake for about 35-40 minutes, until set.
- (Optional) If you choose, you can remove foil at this point and top with additional cheese. Return to oven for another 5 minutes or so to allow cheese to melt on top.
