Martha Stewart Hash Brown Breakfast Casserole Recipe
This Martha Stewart Hash Brown Breakfast Casserole Recipe features eggs, cream, cheese, and hash browns baked into a golden, satisfying breakfast dish.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Medium skillet
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons.
- Knife and cutting board
- Oven (preheated)
Ingredients
- 4 cups frozen hash browns thawed and squeezed dry
- 2 cups shredded cheddar cheese
- 1/2 cup mozzarella cheese
- 8 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 small onion finely chopped
- 1/2 cup bell peppers diced, any color
- 1 cup cooked breakfast sausage crumbled or bacon bits
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 2 tablespoons butter for greasing and sautéing
- 2 tablespoons chopped fresh parsley for garnish
Instructions
Step 1: Prep Your Oven and Dish
- Preheat your oven to 375°F (190°C). Lightly grease your baking dish with butter to prevent sticking and add a subtle richness to the edges.
Step 2: Sauté the Aromatics
- In a skillet over medium heat, melt 1 tablespoon butter. Add chopped onion, bell peppers, and garlic. Cook for 4–5 minutes until softened and fragrant. This step builds the base flavor—don’t rush it.
Step 3: Prepare the Egg Mixture
- In a large bowl, whisk together eggs, milk, heavy cream, salt, pepper, paprika, and thyme. The mixture should look smooth and slightly frothy.
Step 4: Layer the Casserole
- Spread the hash browns evenly in the baking dish. Sprinkle cooked sausage (or bacon) over the top, followed by the sautéed vegetables.
Step 5: Add Cheese
- Scatter cheddar and mozzarella evenly across the layers. Don’t be shy—this is where the magic happens.
Step 6: Pour the Egg Mixture
- Slowly pour the egg mixture over everything, making sure it seeps into all corners. Give the dish a gentle shake if needed.
Step 7: Bake
- Place the dish in the oven and bake for 45–50 minutes, or until the center is set and the top is golden brown.
Step 8: Rest and Serve
- Let the casserole rest for 10 minutes before slicing. Garnish with fresh parsley and serve warm.
Notes
- Always thaw and dry your hash browns thoroughly—this is the secret to avoiding sogginess.
- If you want extra crispy edges, press the hash browns slightly into the dish before layering.
- Taste your cooked add-ins before adding them. Seasoning matters at every step.
- Letting the casserole rest after baking is just as important as baking it itself.