Stuffed Hashbrown Casserole

Welcome to #freezerlovefriday casserole month!! This month I will feature all types of casseroles that you can make and freeze for later. Whether it is your staple breakfast casserole or the perfect mashed potato casserole, this month will have something for everyone. 



Regardless if I am hosting my family for the holidays or just enjoying the weekend at home, I love to serve an easy egg casserole. Nothing is simpler than reaching into your freezer and pulling out a prepared casserole, popping it into the oven and sitting down and enjoying your coffee while breakfast cooks. 

Stuffed Hashbrown Casserole 

Yields 1 8x8 casserole
Double if wanting to freeze or make a larger casserole!

Ingredients:

2 tb EVOO

2 cups cut vegetables - I used mushrooms, squash and zucchini

½ pd of turkey (about 2 cups)

¼ t mustard powder

½ t paprika 

8 eggs

6 hash browns 

salt and pepper to taste

½ cup cheddar cheese

Directions:

Preheat oven to 425° and grease 8x8 well. 

Line up your hash browns along the bottom. I cut some of mine to fit into the square shape. 

Cook hash browns for 12-14 minutes. 

While the hash browns are cooking, in a large sauce pan brown your turkey. Add in the vegetables and cook 5-7 minutes or until cooked through. Add in the mustard powder and the paprika. 

In a large bowl, whisk your eggs until they are well scrambled. Add in the cooked meat and vegetables. 

Once the hash browns have cooked, lower the oven to 375° and pour the eggs, meat and vegetables on top of the hash browns. Sprinkle salt and pepper to taste. 

Cook 35 minutes or until the eggs have completely set. 

Sprinkle cheddar cheese on top and serve hot. 

Enjoy!

Freezing Directions:

Everything is essentially the same if you are freezing the casserole. You will want to cook the hash browns in the oven for 12-14 minutes and let cool completely. Once those have cooled, pour your egg. meat and vegetable mixture on top. Cover with foil and wrap in saran wrap. You will freeze the eggs uncooked! When reheating, if completely frozen this recipe will cook for about 1 hour to 1 hour 15 minutes. 

We ate this dish for dinner and Ryan was super impressed. I served mine up with ketchup (thank you, Baby Nye for making that a HUGE craving of mine), and it was spectacular! I hope your family enjoys this just as much as we did. 

Happy freezing,