Start Your Day Off Right With This Rosemary, Mushroom and Veggie Hash Brown Casserole
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This isn’t your mother’s hash brown casserole (although we’re sure that’s delicious too) — we think we’ve hit the jackpot as far as quick and easy breakfast casseroles that can feed a crowd.
Our Rosemary, Mushroom and Veggie Hash Brown Casserole is a well-rounded savory breakfast or brunch option that knocks out a serving of veggies during your first meal of the day, not to mention the proteins from the egg base and chicken sausage.
Fresh herbs like rosemary really pack a punch and give dishes like this hash brown casserole a refreshing burst of flavor that’s perfect for the spring season.
If you’re looking for additional flavors to add, we recommend pairing the rosemary with fresh thyme, oregano, parsley or sage to complement your cheesy hash brown breakfast casserole.
Save time, make it ahead
Casseroles like this one offer a major benefit to feeding busy families — all the prep work can be done a day in advance.
Prepare your hash brown casserole when you have a few minutes, and then cover it and place it in the refrigerator.
When your family is gearing up for breakfast, all you have to do is heat your oven and pop it in. You’ll have a freshly baked breakfast dish in no time, minimal dishes to clean up afterward and full bellies. We call that a win-win-win.
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Rosemary, Mushroom and Veggie Hash Brown Casserole
Start to finish: 1 hour
Impresses: 8
Ingredients
1 tablespoon butter, softened
1¾ cups whole milk
3 large sprigs fresh rosemary
1 pound chicken breakfast sausage
1 red bell pepper, finely diced
1 small yellow onion, finely diced
1 cup sliced white or baby bella mushrooms
3 cloves garlic, minced
16-ounce bag frozen hash brown potatoes
1½ cups shredded cheddar or mozzarella cheese
8 large eggs
Salt and pepper, to taste
Additional herbs, for garnishing
Method
Heat oven to 375 F and prepare a 9-by-13-inch baking dish by coating it with butter.
Gently heat the milk in a small saucepan over medium heat. Add the fresh rosemary and stir to avoid scalding the milk. Heat until barely simmering, about 5 minutes, then remove from heat and continue stirring occasionally to allow the infused milk to cool.
Meanwhile, brown the breakfast sausage over medium-high heat in a large cast iron or nonstick skillet. Cook until no pink remains, then add the bell pepper, onion, mushrooms and garlic. Cook 3 to 4 minutes longer or until garlic becomes fragrant and onions appear translucent. Remove from heat and set aside to cool.
Add the frozen hash brown potatoes to the prepared baking dish.
Transfer the sausage mixture on top, then use a spatula or slotted spoon to combine and spread in an even layer. Add half of the shredded cheese on top.
Whisk together the eggs and season with salt and pepper. Check to make sure the infused milk has cooled, then add to the eggs. Pour the mixture over the casserole and distribute evenly. Top with the remaining shredded cheese.
Bake for 40 minutes or until the middle has firmly set and the top begins to brown. Remove from the oven and allow to cool slightly before serving.
Garnish your hash brown casserole with additional herbs and salt and pepper to taste.
Notes: This recipe can be prepped the evening before to bake the following morning.