Description
There’s something special about waking up to the aroma of a warm, cheesy breakfast casserole straight from the oven. This Texas Breakfast Hash Brown Casserole is the ultimate comfort food for mornings when you want to feed a crowd or treat your family to something hearty and flavorful. Inspired by Southern-style cooking, this dish combines crispy hash browns, creamy eggs, melty cheese, and savory vegetables for a breakfast that satisfies every craving. It’s simple, delicious, and perfect for weekends, holidays, or meal prep. Whether you’re serving it for brunch or a cozy morning at home, this casserole delivers big Texas flavor in every bite.
Ingredients
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1 (30-ounce) bag frozen shredded hash browns, thawed
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1 medium yellow onion, finely chopped
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1 green bell pepper, diced
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1 red bell pepper, diced
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2 cups shredded sharp cheddar cheese, divided
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1 cup shredded Monterey Jack cheese
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6 large eggs
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1 ½ cups milk (whole or 2%)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon smoked paprika
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½ teaspoon chili powder (optional for spice)
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½ teaspoon salt
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½ teaspoon black pepper
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3 tablespoons butter, melted
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1 cup cooked, crumbled breakfast sausage or diced cooked chicken (optional protein)
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2 green onions, sliced for garnish
Instructions
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Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
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Spread thawed hash browns evenly into the prepared dish. Drizzle with melted butter and season lightly with salt and pepper.
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In a skillet over medium heat, sauté the onion and both bell peppers for about 5 minutes until softened and fragrant. Remove from heat and set aside.
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In a large mixing bowl, whisk together eggs, milk, garlic powder, onion powder, smoked paprika, chili powder, salt, and black pepper until smooth.
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Layer the sautéed vegetables and optional sausage or chicken over the hash browns. Sprinkle half of the cheddar and Monterey Jack cheeses evenly over the top.
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Pour the egg mixture evenly over the layers, letting it soak through.
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Top with the remaining cheese.
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Bake uncovered for 40–45 minutes, or until the top is golden brown and the center is set.
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Let the casserole cool for about 10 minutes before slicing. Garnish with green onions and serve warm.
Notes
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To make ahead: Assemble the casserole the night before, cover, and refrigerate. Bake it the next morning, adding about 10 extra minutes of cook time.
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For a vegetarian version, omit sausage or chicken and add mushrooms, spinach, or zucchini instead.
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For extra crunch, sprinkle crushed cornflakes or breadcrumbs on top before baking.
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Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. Reheat in the oven or microwave before serving.
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To give it a Texas twist, mix in diced jalapeños or top with a little extra sharp cheddar for a bolder flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes