This hashbrown breakfast casserole features a crispy base topped with flavorful spiced keema (ground beef), sautéed vegetables, fluffy eggs, and melted cheese. It's a hearty, nutritious, and easy-to-make dish perfect for any morning!
This easy fusion recipe is my take on a sausage and peppers brunch bake I tried some years ago. The spicy keema and some green chilies add a spicy Pakistani flair to the original recipe. Baked until golden and bubbly, this dish is perfect for a weekend brunch or a make-ahead breakfast and is a fun way to enjoy sehri during Ramadan.
Planning a brunch for friends? Pair this easy hashbrown breakfast casserole with cottage cheese grapefruit bowls, mixed berry ricotta parfaits, french toast, or mango milkshake for a feast your friends will talk about for days.
Jump to:
Why you'll love this recipe
- This is a perfectly balanced meal: Packed with protein, complex carbohydrates, and fiber, this recipe delivers on taste and nutrition.
- It's a great recipe for feeding a crowd: It requires no extra work to double or even triple, making it perfect for a holiday breakfast or any other entertaining you have planned.
- Great for meal prep: This freezer-friendly recipe reheats well, making it a great way to plan your weekly meals.
- The recipe is customizable: Use a different protein, change the cheese, and add or subtract vegetables based on personal preference. Read below to see how you can make easy variations to this hashbrowns breakfast casserole recipe.
Ingredient notes
Ingredients to make the keema
- Ground beef: I like using extra lean beef (keema) for this recipe.
- Spices: A simple spice blend of salt, turmeric, coriander powder, and red chili powder is all you'll need to make the keema.
- Tomato: Adding a juicy Roma tomato to prepare the ground beef makes it moist and flavorful.
- Green chili: Use a serrano chili to add a little kick to the keema. It perfectly balances the mild flavor of the potatoes, eggs, veggies, and cheese.
- Onion: A yellow onion creates the ground beef curry base, adding volume and taste.
- Garlic: Use a homemade or store-bought garlic paste for the beef.
- Ginger: I prefer freshly crushed or grated ginger root for this hashbrown breakfast casserole recipe. However, you can substitute this with a store-bought ginger paste.
Ingredients to make the casserole
- Hashbrowns: Use a whole bag of shredded hashbrowns to prepare the crust for the casserole. Hahsbrown patties are not recommended for this recipe as you won't be able to create an even layer of potatoes that covers the entire base and sides of your casserole dish.
- Eggs: Feel free to use brown or white eggs, whichever is easier and more budget-friendly.
- Vegetables: I use a simple blend of yellow onions, tomatoes, and green bell peppers for my hashbrown breakfast casserole. Other suggestions are provided in the section below.
- Spices: I use a light seasoning mix, using a blend of salt, black pepper, and red chili flakes, to season my vegetables and eggs.
- Mozarella: The stringy texture of melted mozzarella is a personal favorite and tastes delicious when added to the hashbrowns and as a topping for the casserole.
- Feta: A little feta added to the eggs gives them a rich, salty, tangy flavor and a creamy texture.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
- Use different potatoes: The hashbrowns taste the best in this recipe, but leftover mashed potatoes also make a great option.
- Add more veggies: This casserole is a great way to add veggies to your diet. I recommend mushrooms, baby spinach, and even chopped asparagus.
- Try a different protein: Use ground chicken or turkey to make the keema, or add any leftover shredded meat in the fridge for this recipe.
- Experiment with different cheeses: The sky is the limit when choosing your cheeses. Add cheddar, pepper jack, smoked gouda, gruyere, or even some cream cheese to change things up occasionally.
- Make a vegetarian version: Use a tofu scramble or a plant-based meat substitute like beyond meat for a vegetarian version of this hashbrown breakfast casserole.
Step-by-step instructions
How to make the keema
- Step 1: Chop the onion and saute it in a ¼ cup of cooking oil until dark brown. Then, add the garlic paste and saute it for about 30 seconds to allow it to bloom.
- Step 2: Add the ground beef and saute until it's no longer pink. Then, add the tomatoes and 1 cup of water, cover, and simmer for 15 minutes to allow the tomatoes to soften.
- Step 3: Uncover and cook on high heat to dry the excess water. Add all your spices and roast for 5 minutes.
- Step 4: Finally, add the green chilies, crushed ginger, and roast for another 5 minutes. Set this aside to cool to room temperature before adding to the hashbrown breakfast casserole.
How to make the casserole
- Step 5: Grease an oven-proof casserole dish, mix the hashbrowns and one cup of mozzarella cheese, and press the mixture into the base and sides of the dish. Bake at 400℉ for 15 minutes until the edges turn brown.
- Step 6: Add your cooled and cooled ground beef in a neat layer over the potatoes.
- Step 7: Saute the diced vegetables in 2 tablespoons of oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cool and then add to the casserole on top of the ground beef. Refer to the section below to understand why sauteeing the vegetables is necessary.
- Step 8: Crack open the eggs and beat until you can no longer see the whites. Add ½ teaspoon of salt, ¼ teaspoon of black pepper, and one teaspoon of red chili flakes, along with the crumbles of feta cheese, and mix well. Pour over the vegetables, top with the remaining ½ cup of mozzarella, and bake at 400℉ for 15 minutes, or until you can insert a knife in the center and it comes out clean. Remove, rest for 15 minutes, and then serve.
Expert Tips
- Have everything prepped: It's essential to have everything ready and on hand before you start baking the hashbrown breakfast casserole. Make the keema and prepare your sauteed vegetables a day ahead if you prefer. Then, assemble, bake, and serve.
- Sautee the vegetables: Since raw vegetables tend to sweat, I like to cook them down a little before adding them to my casserole. I suggest no more than 5 minutes so they retain their texture. This will prevent the eggs from being runny.
- Don't skimp on the seasoning: This casserole has many layers, and it's essential to season each component to ensure even flavor throughout the dish. I don't add seasoning to the potatoes as the cheese provides enough salt. If you want to add a dash of pepper, feel free to do so.
Recipe FAQS
Can I make this a day ahead?
I recommend prepping all the ingredients a day ahead and assembling and baking just before serving. This will ensure that the hashbrown base is crispy.
My eggs didn't cook through; what am I doing wrong?
Since ovens vary, you may need to bake the casserole for a few extra minutes. Continue baking at the same temperature until the eggs have cooked to an internal temperature of 160℉. Once you remove the casserole, rest it for 15 minutes before serving. The eggs will continue to cook and firm up during this time.
How do I store and reheat my leftovers?
This hashbrown casserole can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. You can reheat it at 300℉ in the oven for 20-30 minutes or in the microwave for 2-5 minutes, depending on the quantity.
WANT TO SAVE THIS RECIPE?
We'll email this post to you, so you can come back to it later!
Other breakfast recipes
If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
HashBrown Breakfast Casserole (With Eggs & Keema)
This delicious and hearty hashbrown breakfast casserole has a crispy crust with spicy keema, fluffy eggs, fresh vegetables, and gooey cheese.
WANT TO SAVE THIS RECIPE?
We'll email this post to you, so you can come back to it later!
Ingredients
The keema
- 1 lb extra lean ground beef
- ⅓ cup cooking oil
- 1 yellow onion
- 2 Roma tomatoes
- 1 tablespoon garlic paste
- 1 teaspoon salt
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 green chili (see notes)
- 2 tablespoon crushed ginger (see notes)
- ⅓ cup cilantro
The vegetables
- 2 tablespoon cooking oil
- ½ yellow onion
- 1 Roma tomato (see notes)
- 1 green bell pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper powder
The casserole
- nonstick spray
- 1 lb hashbrowns
- 1½ cups mozarella
- ½ cup feta
- 8 eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon red chili flakes
Instructions
The keema
- Chop the onions, tomatoes, green chili, and cilantro and set aside.
- Peel the ginger and crush it in a mortar or pestle, or grate it using a hand held grater.
- Preheat the cooking oil and saute the chopped onions to a dark brown.
- Add the ginger paste to the onions and saute for 30 seconds to allow the garlic to bloom.
- Add the ground beef and saute until you can no longer see pink.
- Add the chopped tomatoes and 1 cup of water, cover, and simmer to allow the tomatoes to cook down.
- Uncover, turn the heat to high and cook until all the water has evaporated.
- Add all the spice powders and saute continuously for 5 minutes.
- Add the chopped green chili and crushed ginger and saute for another 5 minutes.
- Turn the heat off, add the chopped cilantro, cover and set aside to cool.
The vegetables
- Finely chop the onion, tomato and bell pepper.
- Preheat the 2 tablespoons of cooking oil and add all the vegetables to it.
- Add the salt and black pepper and saute for 3-5 minutes, until everything is just slightly cooked and set aside to cool. (see notes)
The casserole.
- Preheat the oven to 400℉.
- Spray your casserole dish with the nonstick spray.
- Mix the hashbrowns and 1 cup of the mozarella and press firmly into the base and sides of the dish until completely lined.
- Bake in the oven for 15 minutes until the edges start to turn brown.
- Crack open the eggs, add the salt, black pepper and red chili flakes and hand beat.
- Mix the feta with the egg mixture and stir to blend.
- Remove, leaving the oven on, and layer with the keema, sauteed vegetables and egg mixture, in that order.
- Add the remaining half cup of mozarella and return the casserole to the oven and bake for 15 minutes, or until the eggs are cooked to an internal temperature of 160℉. (see notes)
Notes
The tomatoes: I used one giant Roma tomato for my recipe. If you source smaller ones, use two.
The ginger: It's best to use fresh ginger, but if this is inconvenient, you can use a storebought paste instead.
The vegetables: These are sauteed just enough to prevent them from watering and making the eggs runny. Overcooking them causes them to lose their flavor and color.
Cooking the eggs: The eggs must be set and not runny in the center. If you need to bake them a little bit longer, do so, but don't overcook them, or they will taste leathery. For perfect results, use a cooking thermometer.
Nutrition
Serving: 1gCalories: 336kcalCarbohydrates: 3gProtein: 28gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 265mgSodium: 744mgPotassium: 386mgFiber: 1gSugar: 1gVitamin A: 1017IUVitamin C: 17mgCalcium: 213mgIron: 2mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!
Leave a Reply