Easy Breakfast Casserole with Hash Browns & Pork
Try this easy breakfast casserole recipe you will keep craving for. It's an easy recipe you can try anytime you want it. Check out the recipe here.
Equipment
9x13 inch (33x23cm) baking dish
Large non-stick skillet (12-inch / 30cm)
Large mixing bowl
Whisk
Aluminium foil
Instant-read thermometer
Ingredients
1 pound ground pork - minced pork, about 450g
1 medium yellow onion - diced
10 medium eggs- ¼ cup whole milk - 60ml
1 cup cheddar cheese - shredded, about 115g- 32 ounces hash browns - frozen ; shredded style, about 900g
1 pinch salt - to taste
1 pinch ground black pepper - to taste- 1 can cooking spray - for greasing the baking dish
Instructions
- Preheat the oven to 350°F / 175°C (180°C fan-forced).
- Heat a large non-stick skillet over medium-high heat. Add the ground pork and cook, breaking it into small crumbles with a spatula, until no pink remains and the pork reaches 160°F / 71°C internally, about 6-8 minutes. Drain excess fat and transfer to a plate.1 pound ground pork
- In the same skillet, cook the diced onion over medium heat for 2-3 minutes until softened and translucent. Combine with the cooked pork.1 medium yellow onion
- In a large mixing bowl, whisk together the eggs, milk, and a generous pinch of salt and pepper until fully combined and slightly frothy.10 medium eggs, 1/4 cup whole milk, 1 pinch salt
- Lightly coat a 9x13 inch (33x23cm) baking dish with cooking spray.1 can cooking spray
- Spread the frozen hash browns in an even layer across the bottom of the prepared baking dish. Press them down gently with a spatula.32 ounces hash browns
- Spread the pork and onion mixture evenly over the hash brown layer.1 pound ground pork, 1 medium yellow onion
- Pour the egg mixture evenly over the pork and onion layer, letting it seep down through the layers.10 medium eggs, 1/4 cup whole milk
- Sprinkle the shredded cheddar cheese evenly over the top.1 cup cheddar cheese
- Cover the dish tightly with aluminium foil and bake for 45 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is golden and bubbly.
- The casserole is done when the edges are lightly browned, the cheese is golden and bubbly, and the centre is set (not jiggly). Let it rest for 5 minutes before cutting into 8 portions.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave for 90 seconds, or reheat the whole dish covered with foil at 325°F / 160°C for about 20 minutes.
Freezer: Cut fully baked and cooled casserole into squares, wrap individually in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Do not freeze the unbaked assembled dish — the raw egg mixture does not hold well.
Make-ahead: Assemble completely (hash browns, pork layer, egg mixture, cheese), cover tightly with foil, and refrigerate for up to 16 hours. Pull from the fridge while the oven preheats so it is not ice-cold going in.
Substitution: Swap ground pork for ground turkey, chicken sausage, or breakfast sausage. For a vegetarian version, replace the pork with sautéed mushrooms and bell peppers.
Pro tip: Brown the ground pork thoroughly until no pink remains and drain excess fat before layering — this prevents the bottom from turning soggy during baking.
Nutrition
Serving: 1servingCalories: 389kcalCarbohydrates: 23gProtein: 23gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 260mgSodium: 236mgPotassium: 604mgFiber: 2gSugar: 1gVitamin A: 455IUVitamin C: 11mgCalcium: 163mgIron: 3mg
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