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
2 tbsp salted butter (for greasing the dish)
1 (16-oz) bag frozen diced hash browns with onions
2 cups shredded mozzarella cheese (about 8 oz)
¾ cup milk
½ cup half-and-half
¼ cup prepared pesto
4 large eggs
4 green onions, thinly sliced
Kosher salt and freshly cracked black pepper, to taste
2 cups cherry tomatoes, halved
1 cup mozzarella pearls
8 fresh basil leaves, torn if large (optional, for garnish)
Instructions
Preheat the oven to 350°F. Grease a 13×9-inch baking dish with butter. Spread the hash browns evenly in the dish.
In a large bowl, whisk together mozzarella, milk, half-and-half, pesto, eggs, green onions, salt, and pepper.
Pour the mixture over the hash browns. Arrange cherry tomatoes and mozzarella pearls on top.
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.
Let rest for a few minutes before slicing. Garnish with fresh basil and serve warm.
Notes
Make ahead by assembling the casserole the night before. Refrigerate and bake in the morning.
Thaw and drain hash browns to prevent excess moisture.
Add cooked sausage, ham, or bacon for a protein boost.
Swap mozzarella with cheddar or Monterey Jack for a flavor change.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
Nutrition
- Serving Size: 1 square
- Calories: 270
- Sugar: 3g
- Carbohydrates: 18g
- Protein: 13g