We have a tradition in our Christmas celebrations.  Deb and I make the best breakfast casserole for our four girls and their families ever single year.  It started several years back. If you get our newsletter, you know that it is so hard to get them all together due to timing. One of mine lives 2.5 hours away and we have two RNs who work in hospitals. We all know hospitals don’t close. So when we can all get together, it’s a special treat.  I have shared this breakfast casserole several times on our social media stories in the past, and always get lots of questions afterwards on where they can find the recipe.  So, today, I wanted to make sure you will all have access to it all year round.  Don’t forget to pin this on a Pinterest Board or save this post.  Here is the recipe for the best breakfast casserole perfect for brunches and get-togethers any time of the year.

The Best Breakfast Casserole

First off, this breakfast casserole can be made the day before or even several days before.  We actually made ours a few nights back because we knew we would have a lot of cooking to do for the other Christmas gathering the day before we would be with the girls.  

Also note, you can add anything to your breakfast casseroles that you want.  I added some different ideas for ingredients below. We usually make two for our family and make two different ones.

Ingredients:

1 – 32oz bag of frozen hash browns

10 eggs

1 cup of milk

1/2 cup of sour cream

2 cups of shredded cheese

Green onions – however many you want

Salt and pepper

The Extras:

Bacon, Ham, Sausage (all previously cooked)

Red, green, or yellow peppers

Banana peppers

Onion

Broccoli 

Tomatoes

You can use basically anything you like with your scrambled eggs.  Make sure to drain anything that has a lot of liquid in it.

1. 1. Preheat the oven to 350°F
   2. Spray a 13-by-9-inch casserole dish with nonstick cooking spray. Place half of the hash browns in a single layer in the bottom of the dish. 
   3. Meanwhile, in a large bowl, whisk together the eggs, milk, sour cream, salt, and pepper until smooth.
   4. Reserve 1/2 cup of the cheese and stir the remaining cheese into the egg mixture. 
   5. Add whatever extra ingredients you want to the egg mixture.
   6. Pour the mixture evenly over the hash browns in the casserole dish.
   7. Place the remaining hash browns in a single layer over the top and press gently into the egg mixture. 
   8. Sprinkle with the remaining 1/2 cup of cheese. Bake until the top is golden and the egg mixture is set in the center, 55 to 60 minutes. Let rest for 10 minutes.

If you are making this breakfast casserole 24 hours ahead of time, cover the top after step 7 and refrigerate… meaning you leave off the top layer of cheese until you bake it.  And, if you are making it more than 24 hours ahead of time, also cover the top after step 7 and freeze.  We transfer ours to the fridge 24 hours prior to baking it.  Bake until the top is golden and the egg mixture is set in the center.. usually 55-60 minutes.  Let rest for 10 minutes before cutting and serving.