Freezer Hashbrown Breakfast Casserole

Freezer Hashbrown Breakfast Casserole created by BarbryT

I love this recipe!!! It's so easy to make!!! I usually don't like my food mixed together but this is awesome.

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • Squeeze excess moisture from potatoes.
  • Mix potatoes and melted butter.
  • Press into 13X9 baking pan, coated with cooking spray. Bake at 425°F for 25 minutes.
  • Remove from oven.
  • Sprinkle bacon or ham and cheese over potatoes.
  • Beat together eggs & milk.
  • Pour egg mixture over meat & cheese.
  • Bake an additional 30 minutes or until set.
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"I love this recipe!!! It's so easy to make!!! I usually don't like my food mixed together but this is awesome."
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  1. Robyn C.
    Can I cook tonight, and heat in morning
    Replies 1
  2. adopt a greyhound
    I made half a recipe and added red pepper and onion while sauteing fresh potatoes. Also added green onion when serving. I will cook at a lower temp as my edges were over done.
    Reply
  3. Doreen_2
    WOW! I made this casserole one morning because I wanted something a little different for breakfast and my daughter and I LOVED it! I craved this casserole a few days later and made it again. I'm not too fond of eggs, but this didn't bother me one bit. I did however, cook my hashbrowns a little bit until they were a light golden color, added some chopped onion and bell peppers to it, and I sprinkled some green onions over the top once it came from the oven and it really brought out the flavor of this dish. It kinda tastes like a potato skin, imagine having potato skins for breakfast? This recipe is a true keeper and winner! I will be making this regularly. Thanks.
    Reply
  4. alm60r
    I didn't think I would like this recipe because I don't like hash browns but it was wonderful! The whole family loved it. I can't wait to make it myself.
    Reply
  5. Luv2CookHate2Clean
    I actually made no substitutions that I can think of off the top of my head. I did, however, add in an extra egg. Four eggs just didn't seem like enough for a 9x13 pan, in my opinion. Overall, it was a crowd-pleaser. I wish I'd had some salsa to put on top of mine, but oh well. Cooking the hashbrowns first gives them just a little bit of a crunch, which is actually really nice. It was nothing spectacular, but it was nice and easy and tasty, which is always a plus in my book. :)
    Reply
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