Hash Brown Breakfast Casserole: A Fresh Take on Morning Comfort
A vibrant brunch balancing a cheesy blend of fresh veggies in an easy make-ahead dish.
Hash Brown Breakfast Casserole: A Fresh Take on a Classic
The hash brown breakfast casserole captures everything you love about a comforting morning meal—crispy potatoes, creamy cheese, and fresh vegetables—presented in a lighter, modern way. This recipe, inspired by Ree Drummond’s unique spin, centers around vibrant flavors like herby pesto, juicy cherry tomatoes, and melty mozzarella. It’s ideal for brunch gatherings, family breakfasts, or preparing ahead for busy weekdays.
Why You’ll Love This Recipe
- Fresh Flavors: The addition of pesto and tomatoes brightens the casserole, making each bite memorable.
- Customizable: Adapt the ingredients to suit your preferences—swap cheeses, vegetables, or add protein.
- Make-Ahead Friendly: Prep it in advance and bake when ready, perfect for stress-free mornings or entertaining.
- Family-Friendly: Feeds a crowd easily, with enough for everyone to enjoy.
- Balanced Nutrition: Offers a satisfying, nourishing start to your day with a mix of protein, veggies, and dairy.
Recipe Overview
Ree Drummond’s version of hash brown casserole is a celebration of simple, high-quality ingredients. It’s approachable for cooks of all skill levels and can be assembled in under 20 minutes. The base combines potatoes with cheese, while fresh vegetables and pesto provide lift and flavor depth.
| Prep Time | 15 minutes | Bake Time | 45–50 minutes |
|---|---|---|---|
| Difficulty | Beginner-friendly | Yield | 8 servings |
| Main Ingredients | Hash browns, mozzarella, eggs, cherry tomatoes | Special Features | Make-ahead, vegetarian-friendly |
Ingredients
- 2 Tbsp. salted butter (for greasing the baking dish)
- 1 (16-oz.) package frozen diced hash browns with onions
- 2 cups shredded mozzarella cheese (about 8 oz.)
- 3/4 cup milk
- 1/2 cup half-and-half
- 1/4 cup prepared pesto (basil or your favorite variety)
- 4 large eggs
- 4 green onions, sliced
- Kosher salt and black pepper, to taste
- 2 cups cherry tomatoes, halved
- 1 cup mozzarella pearls
- 8 basil leaves, torn if large (optional)
Substitution & Variation Ideas
- Substitute cheddar, Monterey Jack, or Gruyère for mozzarella.
- Add cooked sausage, bacon, or ham for a meatier casserole.
- Try different prepared pestos, like sun-dried tomato or arugula.
- Add spinach, diced bell peppers, or mushrooms for extra vegetables.
- Replace half of the eggs with egg whites for a lighter version.
Step-by-Step Cooking Instructions
1. Prepare the Baking Dish and Hash Browns
- Preheat oven to 350°F (175°C).
- Butter a 13-by-9-inch baking dish with the salted butter.
- Spread the frozen diced hash browns evenly in the bottom of the dish.
2. Mix Filling Ingredients
- In a large mixing bowl, combine the shredded mozzarella, milk, half-and-half, prepared pesto, eggs, green onions, salt, and pepper.
- Whisk until the mixture is well blended and smooth.
3. Assemble the Casserole
- Pour the cheesy egg mixture evenly over the hash browns in the baking dish.
- Scatter cherry tomatoes and mozzarella pearls across the surface.
- Gently press tomatoes and cheese pearls into the top layer for even cooking.
4. Bake
- Transfer the casserole to the oven.
- Bake uncovered for 45–50 minutes, until the edges are golden and the center is set.
- The casserole should be lightly puffed and a knife inserted in the center should come out clean.
- If desired, turn on the broiler for the last few minutes for additional browning.
5. Garnish and Serve
- Allow the casserole to cool for 10 minutes before slicing.
- Sprinkle torn basil leaves over the top for a fresh, aromatic finish.
- Serve warm, ideally with slices of crusty bread or fresh fruit.
Tips for Success
- Make Ahead: The casserole can be prepared up to 2 days in advance; cover tightly and refrigerate. Bake fresh when ready to serve.
- Storage: Leftovers keep well covered in the refrigerator for up to 4 days. Reheat portions in the oven or microwave.
- Freezing: Cool the casserole completely, wrap well, and freeze for up to 2–3 months. Thaw in the fridge overnight before reheating.
- Customization: Feel free to adjust the types and proportions of veggies, cheese, or protein to match your tastes or dietary needs.
What others are reading
Nutrition Facts (Per Serving)
| Calories | Approx. 230 | Protein | 12g |
|---|---|---|---|
| Carbohydrates | 16g | Fat | 14g |
| Fiber | 2g | Sugar | 3g |
Nutrition values vary based on specific ingredients and serving sizes. The casserole provides a balanced start to the day, especially when paired with fresh fruit or yogurt.
Make-Ahead and Storage Guide
- Assemble Ahead: Mix and layer ingredients in your dish, cover tightly, and refrigerate for 24–48 hours before baking.
- Freezer Option: Wrap the unbaked casserole well and freeze up to 3 months. Thaw in fridge before baking as usual.
- Reheating: Reheat slices in microwave or oven until hot. Casserole stays moist and flavorful!
Serving Suggestions
- For Brunch: Pair with fresh fruit salad, orange juice, or a simple green salad.
- For Busy Mornings: Wrap slices for grab-and-go breakfasts.
- Potlucks & Gatherings: Double the recipe for larger groups. Serve with muffins or breakfast pastries.
Variations to Try
- Green Veggie Boost: Add baby spinach, kale, or zucchini for extra nutrition and color.
- Meat Lover’s: Mix in cooked sausage, bacon, or ham for a hearty version.
- Spicy Kick: Stir in chopped jalapeños or a dash of hot sauce for a little heat.
- Herb Variation: Use cilantro, parsley, or thyme alongside or instead of basil.
Frequently Asked Questions (FAQs)
Can I use homemade hash browns instead of frozen?
Yes. Simply shred peeled potatoes, squeeze out excess moisture, and use as you would frozen hash browns. Mix in diced onions for flavor and texture.
What kind of pesto works best?
Basil pesto is most common, but homemade or store-bought arugula, spinach, or sun-dried tomato pesto all add unique character. Adjust the quantity to your taste.
How can I make this casserole dairy-free?
Substitute unsweetened plant-based milk and your favorite dairy-free cheese shreds. Omit half-and-half or use a creamy oat or soy creamer. Be sure to check pesto ingredients if purchasing pre-made.
Can I prepare this casserole in individual ramekins?
Yes, divide the mixture among buttered ramekins and reduce baking time by about 10 minutes. Perfect for portion control or special presentation.
How do I know when the casserole is cooked through?
The center should be set—no liquid eggs remain—and the edges golden brown. A knife inserted into the middle should come out clean. If in doubt, add 5–10 minutes to the bake time, tenting with foil to prevent burning.
My casserole isn’t setting—what should I do?
If the center is still jiggly after recommended baking time, leave it in the oven for additional 5-minute increments, checking each time. Low, even heat ensures the eggs cook gently and set properly.
Expert Tips & Tricks
- Let the assembled casserole sit in the fridge overnight for deeper flavor and extra convenience.
- For a crispier topping, add a sprinkle of breadcrumbs mixed with olive oil during the last 10 minutes of baking.
- Double the pesto for an extra punch of herby flavor.
- Serve leftovers as a sandwich filling or breakfast wrap for easy weekday meals.
Conclusion
Whether making breakfast for family, brunch for friends, or simply a nourishing meal to start your week, this hash brown breakfast casserole offers a unique and versatile take on a classic comfort. Fresh, flavorful, and easy to customize, it’s sure to become your new favorite morning tradition.
References
- https://www.gonnawantseconds.com/pioneer-woman-breakfast-casserole/
- https://www.quicklymealrecipes.com/pioneer-woman-hashbrown-breakfast-casserole/
- https://www.thepioneerwoman.com/food-cooking/recipes/a62047633/hash-brown-breakfast-casserole-recipe/
- https://bellesbestbites.com/pioneer-woman-hashbrown-breakfast-casserole/
- https://droolrecipes.com/pioneer-woman-hash-brown-casserole/
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