Hearty Hashbrown Breakfast Casserole

This hashbrown breakfast casserole recipe is delicious and easy to put together! It doubles as a vegetarian dinner and leftovers save well. Here’s a deliciously comforting recipe that makes your kitchen smell like a cozy diner: Hashbrown Breakfast Casserole! Don’t let the name fool you: this tasty number works for breakfast, brunch, or a tasty vegetarian dinner. It works cold, room temp or warm, so you can easily make it ahead. And leftovers stay good for days! It’s beautifully hearty, pairing cheesy hash browns with chili powder, garlic powder and cumin for massive savory flavor. Because it’s easy to make ahead, it’s super unfussy and low maintenance. Thank you, hashbrown casserole! The elements in this hashbrown breakfast casserole Again, the name is only half of the way you can serve it. We make this hashbrown breakfast casserole for friends who just had a baby as a vegetarian dinner. Because it’s easy to make in advance and doesn’t need to be reheated, it’s perfect for transporting to friends who need a meal. And, it’s a great savory option for a family brunch! Here’s what you’ll need: Frozen hashbrowns: Find a 1 pound bag in your local grocery. You can throw them […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This hashbrown breakfast casserole recipe is delicious and easy to put together! It doubles as a vegetarian dinner and leftovers save well.

Hashbrown breakfast casserole

Here’s a deliciously comforting recipe that makes your kitchen smell like a cozy diner: Hashbrown Breakfast Casserole! Don’t let the name fool you: this tasty number works for breakfast, brunch, or a tasty vegetarian dinner. It works cold, room temp or warm, so you can easily make it ahead. And leftovers stay good for days! It’s beautifully hearty, pairing cheesy hash browns with chili powder, garlic powder and cumin for massive savory flavor. Because it’s easy to make ahead, it’s super unfussy and low maintenance. Thank you, hashbrown casserole!

The elements in this hashbrown breakfast casserole

Again, the name is only half of the way you can serve it. We make this hashbrown breakfast casserole for friends who just had a baby as a vegetarian dinner. Because it’s easy to make in advance and doesn’t need to be reheated, it’s perfect for transporting to friends who need a meal. And, it’s a great savory option for a family brunch! Here’s what you’ll need:

  • Frozen hashbrowns: Find a 1 pound bag in your local grocery. You can throw them in right from frozen!
  • Eggs: 1 dozen makes it a super filling recipe for a crowd
  • Sour cream adds just the right richness
  • Milk
  • Shredded cheddar cheese
  • Green onions
  • Red bell pepper
  • Spices: Chili powder, garlic powder, cumin, salt

You don’t even need to saute the veggies! Just throw everything in a 9 x 13″ pan and bake it up. (Of course, whisk the eggs first.) It’s seriously simple. Jump down to the recipe for all the info!

Breakfast casserole recipe

Frozen hashbrowns are easy, or use potatoes

This hashbrown breakfast casserole uses the magic of frozen hashbrowns to make a quick casserole in no time. There’s actually nothing processed about frozen hash browns: they’re simply potatoes! However, some hash brown brands can include extra flours or fillers. Check the package ingredients to make sure!

If you’d like, you can also use potatoes! Use 1 pound of russet potatoes, which is the perfect type for hashbrowns. In the recipe below, we’ve included instructions on how to quick soak them so they’re the consistency of frozen hashbrowns, like in our Homemade Hash Brown recipe. See below for more!

How long does hashbrown breakfast casserole last

This breakfast casserole is super unfussy. To put it together, all you have to do is dump and stir: then bake for 50 to 55 minutes. The best part? Leftovers last for days. The pan makes enough for 8 servings, so we always make it for our family then refrigerate the leftovers.

  • Leftovers are good for 5 days, refrigerated.
  • To serve, you can eat cold, room temperature, or warmed in a 350 degree oven.
Hashbrown breakfast casserole

It’s a vegetarian breakfast casserole, too!

Many breakfast casserole recipes have sausage. This one skips the meat, so it’s a vegetarian breakfast that works for various eaters! The flavor is so savory and delicious, you don’t need the meat. It’s also free of gluten, so it’s a nice gluten free breakfast option, too.

What to serve with hashbrown breakfast casserole

Whether you’re serving it as a vegetarian breakfast, brunch, or dinner, there are lots of great ways to accessorize this into a meal! Here’s what we’d pair with it:

Breakfast casserole

This hashbrown breakfast casserole is…

Vegetarian and gluten-free.

Print
Hashbrown breakfast casserole

Hearty Hashbrown Breakfast Casserole


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This hashbrown breakfast casserole recipe is delicious and easy to put together! It doubles as a vegetarian dinner and leftovers save well.


Ingredients

  • 2 green onions
  • 1 small red bell pepper
  • 16 ounces frozen hash browns*
  • 8 ounces (2 cups) shredded cheddar cheese
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 1 3/4 teaspoons kosher salt, divided
  • 12 eggs
  • 1 cup milk
  • 1/2 cup sour cream, plus more to serve
  • Salsa, to serve

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit. Grease a 9″ x 13″ casserole dish.
  2. Finely dice the bell pepper. Thinly slice the green onions.
  3. Add the frozen hash browns, chopped pepper and green onion, and shredded cheese to the casserole pan and mix to combine. Sprinkle with the chili powder, garlic powder, cumin and 1 1/4 teaspoons kosher salt over the veggie mix and stir to combine.
  4. In large bowl, whisk the eggs. Then whisk in the milk, sour cream and the remaining 1/2 teaspoon kosher salt until fully combined (small dots of sour cream are ok). Pour the egg mixture over vegetables, then gently tap it down with a whisk to get everything evenly distributed.
  5. Bake 50 to 55 minutes until eggs are set (insert a knife and check to make sure it is cooked through). Rest 5 minutes before slicing into pieces and serving. Leftovers save well: refrigerate for up to 5 days and serve them cold, room temperature, or warmed. 

Notes

*Or, use 2 medium russet potatoes (1 pound). Wash the potatoes, leaving the skins on. Use the large side of a box grater or a food processor large grating blade to grate the potatoes. Place the grated potatoes into a large bowl and fill it with cold water. Tip the bowl to drain off starchy water, then fill it again. Stir the potatoes to release starches soak them for 2 minutes. Drain the grated potatoes and squeeze out any excess water. Transfer them to a clean, dry towel. Wring the potatoes in the towel to remove as much liquid as possible.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Breakfast

Keywords: Hashbrown breakfast casserole

More vegetarian breakfast ideas

This vegetarian breakfast casserole is a fantastic option for a meatless brunch! Here are a few other great meatless ideas:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Epic Breakfast Tacos

This breakfast tacos recipe has irresistible Tex Mex flavor! Whip them up as a fast and easy breakfast idea everyone will love. When it comes to a special breakfast…this one might be our new favorite. Try this epic Breakfast Tacos recipe! These tacos are solidly in Tex Mex, stuffed to the brim with breakfast potatoes, cheesy eggs, cilantro and pickled onions. Alex was inspired by the flavors of breakfast tacos he had in Austin with our native Texan friend, and finally we’ve got a recipe that can recreate some of the magic. It’s the perfect fast and easy breakfast idea to jump start your morning. The back story of breakfast tacos…a Tex Mex tradition Breakfast tacos are a signature of Tex Mex cuisine: a fusion between American and Mexican styles. The idea of the breakfast taquito has been around since the 1950’s. But it was Austin, Texas where the phrase “breakfast tacos” was born, served at the staple Austin restaurant Tamale House. The concept caught on and spread all over Austin, and around the country. The traditional breakfast tacos were simple: a flour tortilla with scrambled eggs, bacon, salsa and cheese. For these breakfast tacos, we’ve created our own spin […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This breakfast tacos recipe has irresistible Tex Mex flavor! Whip them up as a fast and easy breakfast idea everyone will love.

Breakfast tacos

When it comes to a special breakfast…this one might be our new favorite. Try this epic Breakfast Tacos recipe! These tacos are solidly in Tex Mex, stuffed to the brim with breakfast potatoes, cheesy eggs, cilantro and pickled onions. Alex was inspired by the flavors of breakfast tacos he had in Austin with our native Texan friend, and finally we’ve got a recipe that can recreate some of the magic. It’s the perfect fast and easy breakfast idea to jump start your morning.

The back story of breakfast tacos…a Tex Mex tradition

Breakfast tacos are a signature of Tex Mex cuisine: a fusion between American and Mexican styles. The idea of the breakfast taquito has been around since the 1950’s. But it was Austin, Texas where the phrase “breakfast tacos” was born, served at the staple Austin restaurant Tamale House. The concept caught on and spread all over Austin, and around the country.

The traditional breakfast tacos were simple: a flour tortilla with scrambled eggs, bacon, salsa and cheese. For these breakfast tacos, we’ve created our own spin but kept this straightforward Tex Mex take.

Breakfast tacos recipe

Ingredients for breakfast tacos

Ready to whip up your own version of this breakfast-time delicacy? This recipe is quick and easy to make. Here are the ingredients for these breakfast tacos:

  • Frozen diced hash brown potatoes: The fried potatoes are reminiscent of another popular taco served at Tamale House, and add fantastic flavor and texture. You can substitute regular frozen hash browns if you can’t find the diced variety. (Of course, you can also make homemade hashbrowns out of real potatoes.)
  • Scrambled eggs: The other staple in a breakfast taco? Scrambled eggs! Mix them with cheddar cheese to get them nice and gooey.
  • Hot sauce and salsa: They’re always a necessity!
  • Cilantro: A little fresh cilantro is crucial for flavor.
  • Pickled onions: Pickled onions add a zing and a crunch. If you can, make a batch in advance.

You can also add fresh or pickled jalapenos, if you like even more heat! They’re not necessary, but they add great flavor.

More topping ideas

Of course, the sky’s the limit when it comes to breakfast taco toppings! Simple is best with this type of taco, so don’t over do it! But you can use anything else that strikes your fancy, like:

Breakfast tacos

Variation: 5 minute egg tacos!

Want to make an even faster version of these breakfast tacos? Or don’t have potatoes on hand and don’t want to run to the store? Try our 5 Minute Egg Tacos! The egg filling in these tacos is incredible: adding a few simple spices makes it taste more like chorizo than eggs. We highly recommend them: head over to the recipe for more.

Vegan variation

Can you make vegan breakfast tacos? Absolutely! The best way to make this recipe vegan is to substitute our Tofu Scramble for the scrambled eggs. It magically looks and tastes a lot like eggs! Or, you can use our Vegan Taco Meat in place of the eggs. Either one makes for an incredibly tasty vegan breakfast taco.

Tip: warm your tortillas

The other most important thing to note about breakfast tacos: you must warm your tortillas! There’s nothing worse than a cold, tough tortilla. There are a few different methods for doing so. Here’s how to warm tortillas like a pro:

  • Place them over the flame of a gas burner (preferred!). Place each tortilla directly on a gas burner for a few seconds per side, turning with tongs. This lightly chars the edges and warms the tortillas (so they’ll look like the photos). Then throw them into a tortilla warmer!
  • Warm them in the oven. If you don’t have a gas burner, you can warm them in the oven. Go to How to Warm Tortillas.
Breakfast tacos recipe

More breakfast recipes

Need more inspiration to start the day? Here are some of our favorite breakfast recipes to power your morning:

This breakfast tacos recipe is…

Vegetarian and gluten-free. For vegan, substitute Tofu Scramble for the eggs. Or, go to Black Bean Tacos or Refried Bean Tacos.

Print
Breakfast tacos

Epic Breakfast Tacos


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings; 8 small tacos
  • Diet: Vegetarian

Description

This breakfast tacos recipe has irresistible Tex Mex flavor! Whip them up as a fast and easy breakfast idea everyone will love.


Ingredients

  • 3 cups frozen diced hash brown potatoes (12 ounces)*
  • 1/4 cup olive oil
  • Kosher salt and fresh ground black pepper
  • 2 tablespoons butter, divided
  • 6 eggs (or substitute Tofu Scramble for vegan)
  • 1/2 cup cheddar cheese, plus more for topping
  • 8 small tortillas (flour for authentic, corn for gluten-free)
  • Fresh cilantro, torn
  • Salsa
  • Hot sauce (optional)
  • Pickled red onions (optional)
  • Jalapeno slices or pickled jalapeños (optional)

Instructions

  1. Cook the potatoes: Cook the diced hash brown potatoes from frozen, according to the package instructions. Or heat 1/4 cup olive oil in a skillet and add the potatoes, cooking 12 to 15 minutes and stirring occasionally until browned. In the last minute or so, add 1 tablespoon butter. Season with about 1/4 teaspoon salt and fresh ground black pepper. 
  2. Scramble the eggs: In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in 1/4 teaspoon kosher salt and plenty of fresh ground pepper. In a skillet, heat the butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter. Pour in the eggs. Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, about 1 to 2 minutes total. Add the cheese and remove them from the heat just before they are fully hardened. 
  3. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  4. Assemble the tacos: Place the potatoes and scrambled eggs into the warmed tortillas. Top with pickled onions, fresh cilantro, salsa, hot sauce, pickled onions, and jalapeno slices. Serve immediately. 

Notes

*Or, use frozen hash browns.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Tex Mex

Keywords: Breakfast tacos, Breakfast tacos recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes