Wake Up to Ree's Herby Hash Brown Breakfast Casserole
Do you ever wake up thinking about what you're going to eat for breakfast? I do, especially when I know a breakfast casserole is waiting for me.
This herbalicious dish is sort of like if Caprese salad became a breakfast casserole, which just so happens to align with every single one of my hopes and dreams. It's full of tomatoes, mozzarella, and one of my all-time favorite ingredients: pesto. I just use the jarred stuff for quick breakfasts like this, but you could make your own pesto if your garden is still overflowing with basil. This casserole also has eggs, lots of cheese, and hash browns—that's what makes it so hearty and so dang good!
Since there's no meat involved (though some breakfast sausage patties or candied bacon on the side would be scrumptious), this casserole is a breeze to throw together quickly. I especially love it for a lighter holiday brunch dish served with a simple arugula salad (a slice of avocado on top wouldn't hurt either!). It is also a great meal prep option. Make it on a Sunday, pop it in the fridge, and reheat individual portions in the microwave. Every pookie head in your house will wake up happy to see it!
Do you have to thaw the hash browns first?
Nope! Just toss 'em into the baking dish still frozen. They'll thaw and cook with everything else in the oven!
Can hash brown breakfast casserole be assembled the night before?
Yes indeed. This dish can be assembled up to 12 hours in advance, covered, and stored in the fridge, but wait to add the tomatoes and mozzarella pearls until just before baking. Let the casserole hang out on the countertop while the oven preheats to knock off the chill before you pop it in the oven.
Yields: 8 servings
Prep Time: 15 mins
Total Time: 1 hour 15 mins
Ingredients
2 tbsp.
salted butter, for the baking dish
1
(16-oz.) package frozen diced hash browns with onions
2 c.
shredded mozzarella (about 8 oz.)
3/4 c.
milk
1/2 c.
half-and-half
1/4 c.
prepared pesto
4
large eggs
4
green onions, sliced
Kosher salt and black pepper
2 c.
cherry tomatoes, halved
1 c.
mozzarella pearls
8
basil leaves, torn if large (optional)
Directions
Preheat the oven to 350°F. Butter a 13-by-9-inch baking dish and add the hash browns, spreading them into an even layer.
In a large bowl, combine the shredded mozzarella, milk, half-and-half, pesto, eggs, green onions, and some salt and pepper. Pour the mixture over the hash browns and top with the cherry tomatoes and mozzarella pearls.
Cover with foil, and bake for 30 minutes. Remove the foil, and continue baking until the center is set and edges are bubbly, 30 to 35 minutes.
Let the casserole rest for a few minutes before cutting into squares. Sprinkle with the basil leaves, if using, and serve.
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