Caprese Hashbrown Breakfast Casserole

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5 from 2 votes

Caprese Hashbrown Breakfast Casserole

An easy breakfast or brunch casserole loaded with potatoes, eggs, tomatoes, fresh basil, and mozzarella cheese.

Prep Time5

Cook Time45

Total Time50

Cuisine: American, Italian

Course: Breakfast

Servings: servings

Calories: 364kcal

Ingredients

8 large eggs (or more, see notes)
1 cup milk
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded mozzarella cheese
1 pint cherry tomatoes (or grape, or roma, halved or chopped)
30 ounces shredded hashbrowns (approximately) (or cubed, or tater tots)
fresh basil for garnish

Instructions

Preheat oven to 375F.
In a large bowl, beat together the eggs, milk, dried basil, garlic powder, salt, and pepper.
Add the halved cherry tomatoes,1 1/2 cups of the Mozzarella cheese, and hashbrowns and stir to combine.
Pour everything into a 9x12 inch baking dish.
Sprinkle with the remaining 1/2 cup Mozzarella cheese.
Bake until the casserole is cooked through to preference, approximately 45 minutes for cooked thoroughly but not dry.
Serve immediately with fresh basil.

Notes

Hashbrowns come in varying package sizes, so anything close to 30 ounces will work.

8 eggs results in a potato and mix-in focused casserole. Use 10 eggs for balance, or 12 eggs for an egg-centric casserole.

Hashbrowns can be used frozen or thawed, as long as they are not a solid block. If solid, heat in the microwave until you can break them apart to evenly incorporate into the mixture.

Nutrition