Hashbrown Breakfast Casserole (Freezer Friendly)
This simple recipe is loaded with protein, cheese, and hashbrowns. Prepare an extra one for the freezer for a simple breakfast on a busy morning.
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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.
Notes
Assembly Ahead of Time:
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.
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.
How to Freeze Your Breakfast Casserole
Assemble and bake in a freezer safe dish as instructed. Once casserole has completely cooled, cover tightly with plastic wrap, followed by foil, and place in your freezer. The casseroles store fine for about 3 months.
To reheat 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 about 30 minutes, or until warmed through.