Description
This Hash Brown Breakfast Casserole is a hearty, cheesy dish made with hash browns, pesto, and fresh veggies. Perfect for brunch, meal prep, or holiday mornings.
Ingredients
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2 tbsp salted butter (for greasing the dish)
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1 (16-oz) bag frozen diced hash browns with onions
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2 cups shredded mozzarella cheese (about 8 oz)
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¾ cup milk
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½ cup half-and-half
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¼ cup prepared pesto
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4 large eggs
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4 green onions, thinly sliced
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Kosher salt and freshly cracked black pepper, to taste
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2 cups cherry tomatoes, halved
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1 cup mozzarella pearls
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8 fresh basil leaves, torn if large (optional, for garnish)
Instructions
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Preheat the oven to 350°F. Grease a 13×9-inch baking dish with butter. Spread the hash browns evenly in the dish.
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In a large bowl, whisk together mozzarella, milk, half-and-half, pesto, eggs, green onions, salt, and pepper.
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Pour the mixture over the hash browns. Arrange cherry tomatoes and mozzarella pearls on top.
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Cover with foil and bake for 30 minutes. Remove foil and bake for another 30–35 minutes until the center is set and edges are bubbling.
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Let rest for a few minutes before slicing. Garnish with fresh basil and serve warm.
Notes
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Make ahead by assembling the casserole the night before. Refrigerate and bake in the morning.
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Thaw and drain hash browns to prevent excess moisture.
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Add cooked sausage, ham, or bacon for a protein boost.
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Swap mozzarella with cheddar or Monterey Jack for a flavor change.
Nutrition
- Serving Size: 1 square
- Calories: 270
- Sugar: 3g
- Carbohydrates: 18g
- Protein: 13g