Hash Brown Breakfast Casserole is packed full of flavor! Layered with a hash brown bottom, sausage, hatch chilis, tomatoes, and eggs. Such a yummy comforting breakfast dish that is perfect for entertaining! Also, Paleo and Whole30 compliant.
Hash Brown Breakfast Casserole is combining all of my favorites into one dish!! And I am so happy to be sharing with all of you right before Christmas. Such a great breakfast to enjoy on Christmas morning, or really, anytime.
The other day a friend of mine asked what I was making for Christmas breakfast. I told her I would be making an egg casserole with a hash brown bottom. “YUM! Can I find the recipe on your site?” she asked. And then I had to think about it. Ummmm, no. I actually don’t have any breakfast casseroles on my site AT ALL!!!! I do have an Instant Pot Breakfast Casserole, a few skillet breakfasts, and Eggs baked in Potato Nests.
BUT….. No baked egg casserole. Time to change that!! So 7 days before Christmas, I present to you: Hash Brown Breakfast Casserole!
How to make Hash Brown Breakfast Casserole
This is not your typical Hash Brown Egg Casserole. I upgraded it a few notches with some hatch chilis. And it tastes soooooo delicious that you are going to want this as a staple in your pantry. Here is everything you need for this dish:
- large russet potatoes
- olive oil or avocado oil
- Breakfast sausage
- Jarred hatch green chilis
- diced tomatoes
- Dairy free milk
- Nutritional yeast (or use cheese)
- Salt and Pepper
- cilantro for garnish
Preheat the oven to 450 degrees. We start by peeling, then grating the potatoes. Sprinkle with oil and salt and pepper. Layer on the bottom of a 9×13 casserole dish. Transfer the dish to the oven.
Meanwhile, cook the sausage. You will roast the potatoes for right around 25 minutes, until the potatoes are nice and toasty with a golden brown crust.
Remove from the oven and top with the cooked sausage, hatch chilis, and tomatoes. I use the Zia brand, and absolutely love them with my eggs!
Whisk together the eggs, milk, more salt and pepper, and the nutritional yeast (if using). You can use a blender to whip up the eggs too. Pour on top of the potato/sausage mixture. Bake for another 35-40 minutes or until the center is set. Top with cilantro and avocado to serve!!
You can customize this dish to make it more of your style. Here are a few ideas:
- Yes, bacon can work in place of sausage
- Yes, you can omit the hatch chilis (although that might be my favorite part!
- Add in more veggies? I like your style!! Fresh spinach and mushrooms would be fabulous on top of the chilis and sausage
- Want to add in some cheese? Perfect! Monterey Jack or white cheddar is super delicious in this casserole. Add before pouring in the egg mixture
Serving and storing:
Best served with some by adding some guacamole or avocado slices.
Store in the fridge for up to 5 days. You can freeze after cooking, or just refrigerate the individual squares and enjoy all week!
Hash Brown Breakfast Casserole
- 2 large russet potatoes peeled
- 2 tbsp olive oil or avocado oil
- salt and pepper
- 1 lb breakfast sausage*
- 1 cup jarred hatch chili peppers
- 1 cup diced tomatoes
- 10 large eggs
- 1/2 cup unsweetened dairy free milk
- 2 tbsp nutritional yeast (optional)
- fresh cilantro for serving (optional)
Preheat the oven to 450 degrees. Lightly grease a 9x13 inch pan. Grate the potatoes and layer on the bottom of the dish. Brush with oil, then sprinkle with salt and pepper. Transfer to the oven.
Bake for 25 minutes (may need a few minutes longer), or until the potatoes are golden and crispy.
Meanwhile, cook the sausage. Brown the sausage in a large skillet. Drain the fat and set aside.
After the potatoes are ready, remove from oven. Lower the temperature to 375. Top the potatoes with sausage, hatch chilis, then tomatoes.
In a large bowl, whisk together eggs and milk really well. You can also blend in a blender. Add in nutritional yeast and more salt and pepper. Pour over the top of the casserole.
Bake for another 35-40 minutes or until the center is set. Remove from oven and let sit for 10 minutes before cutting and serving. Serve with optional avocado and cilantro.
*use sugar free and nitrate free sausage for Paleo and Whole30