Breakfast Hash

Hash one of our favorite breakfasts! Often composed of crispy potatoes, onion, and a bit of sausage or bacon, we love to add vegetables to the skillet for all of the added flavors and textures they provide.

And yes, I mean often and not always. Hash is really more of a method than it is a recipe. You have almost endless flexibility in what goes in as long as you know how to cook it.

Cabbage Skillet

I’ve made this breakfast skillet with cabbage, spinach, or kale over the years, but cabbage remains our favorite by a good measure. The texture of cooked cabbage is a winning feature, but the resulting flavor is always great too. Cabbage holds the flavor of whatever is cooked with it, making it the perfect accompaniment to sausage.

What is Breakfast Hash?

Breakfast hash is basically a churched up version of home fries. Everyone knows sausage is meat glitter, so adding it to a pan of fried potatoes makes for a festive breakfast, brunch, or brinner everyone will love.

It’s one of our favorite breakfasts! Often composed of crispy potatoes, onion, and a bit of sausage or bacon, we love to add vegetables to the skillet for all of the added flavors and textures they provide.

For the record, topping our breakfast hash with a soft fried egg is never optional, it’s a requirement and the entire family loves this meal. (Fun fact, my brother requests a hash dinner or breakfast every time he visits.)

How to Make Breakfast Hash

To make this substantial breakfast, you’ll need the following ingredients:

• sausage
• olive oil
• potatoes
• kosher salt
• black pepper
• onion
• green cabbage

Breakfast Skillet Recipe

In a large, deep-sided skillet over medium high heat, cook and crumble the sausage. Transfer the cooked sauce to a bowl. Leave the grease in the skillet and add enough olive oil to make about 2 tablespoons worth. 

Add the potatoes and toss to coat. Sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Cover with a lid and cook for 5 minutes.

Stir the potatoes and cover again. Cook an additional 4-5 minutes, until the potatoes are browned and fork tender. Remove the potatoes to a plate.

Return the skillet to the stove over medium-high heat and add 1 tablespoon of oil. Add the onions and saute for 2-3 minutes, stirring a few times while they brown.

Add the cabbage and return the sausage to the pan. Stir to mix well.

Add 2 tablespoons of water and cover with a lid. Reduce the heat to medium and allow the cabbage to cook covered for about 5 minutes. When the cabbage has wilted, uncover, stir, and add the potatoes back to the skillet.

Serve immediately or keep warm while cooking eggs sunny side up or over easy. Serve topped with the eggs, if desired.

We love hash so much that we have a multitude of recipes suitable for just about anything you have in the pantry or refrigerator. Roasted sweet potatoes, crisp warm baby spinach, and spicy breakfast sausage are all topped with an egg in this Sweet Potato Hash with Eggs.

Crispy hot potatoes and cabbage are combined with bites of tender, salty, corned beef to create the classic corned beef and cabbage hash of your dreams.

Sausage Hash with Cabbage, Potatoes, and Beans is one of our go-to dinners on nights when I either don’t have a dinner plan or have very little motivation to cook. Luckily, it’s also one of our favorite dinners!

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Breakfast Hash

What is a breakfast hash, you ask? This hearty, soul-satisfying skillet full of sausage, potatoes, cabbage, and onions is a guaranteed hit that also delivers a serious punch of nutrition.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 379kcal

Author Mary Younkin

Ingredients

• 1 pound hot or regular breakfast sausage (our preference is always the hot sausage for the additional flavors it delivers)
• 2 tablespoons olive oil as needed
• 3 medium yellow potatoes chopped into ½-inch pieces, about 3 cups
• 1 teaspoon kosher salt adjust to taste
• ½ teaspoon freshly ground black pepper adjust to taste
• 1 large yellow onion chopped into ½-inch pieces, about 1 cup
• ½ large head of green cabbage sliced thin, about 8 cups

Instructions

• In a large, deep-sided skillet over medium high heat, cook and crumble the sausage. Transfer the cooked sausage to a bowl. Leave the grease in the skillet and add enough olive oil to make about 2 tablespoons worth. 
• Add the potatoes and toss to coat. Add 2 tablespoons of water. Sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Cover with a lid and cook for 5 minutes.
• Stir the potatoes and cover again. Cook an additional 4-5 minutes, until the potatoes are fork tender. Remove the potatoes to a plate.
• Return the skillet to the stove over medium-high heat and add 1 tablespoon of oil. Add the onions and saute for 2-3 minutes, stirring a few times while they brown. Add the cabbage and return the sausage to the pan. Stir to mix well.
• Add 2 tablespoons of water and cover with a lid. Reduce the heat to medium and allow the cabbage to cook covered for about 5 minutes. When the cabbage has wilted, uncover, stir, and add the potatoes back to the skillet. Taste and adjust salt and pepper as desired.
• Serve immediately or keep warm while cooking eggs sunny side up or over easy. Serve topped with the eggs, if desired.

Nutrition

Calories: 379kcal | Carbohydrates: 25g | Protein: 15g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 889mg | Potassium: 791mg | Fiber: 5g | Sugar: 4g | Vitamin A: 133IU | Vitamin C: 51mg | Calcium: 54mg | Iron: 2mg

Spinach and Banana Smoothie

If there is any combination that I use more than bananas and spinach in smoothies, I can’t think of it. Frozen bananas are a staple at my house, and I love the bright green color and mild flavor that spinach contributes. (Not to mention the fact that my kids will happily eat a whole lot of spinach when it’s tossed into smoothies!)

Here’s a tip for you next time your spinach starts to wilt before you’re able to use all of it; just toss it in the freezer. Frozen spinach works perfectly in smoothies and freezing it makes it super easy to keep it on hand.

Spinach Banana Smoothie

To make these simple spinach banana smoothies, you’ll need the following ingredients:

• baby spinach
• bananas
• orange juice

Banana Spinach Smoothie

Add the spinach, bananas, and orange juice to a blender. Puree until smooth. Pour into glasses and serve immediately.

This 3-ingredient smoothie is easy to make and delicious as written. But, you can also opt to garnish with fresh sliced bananas or oranges.

If you’re looking for more ways to use up that bag of spinach languishing in your crisper drawer, look no further! Peach Caprese Salad is a vibrant medley of flavors and textures, crafted to tantalize your taste buds and transport you to a sunny orchard in the height of peach season.

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Spinach Banana Smoothie

A picky eater approved spinach and banana smoothie is a delicious and easy way to pack more vegetables into your daily diet! These tasty smoothies deliver mega nutrition with minimal effort.

Servings 2

Calories 224kcal

Author Mary Younkin

Ingredients

• 2 cups baby spinach about 2 ounces
• 2 large frozen bananas
• 2 cups orange juice

Instructions

• Add the spinach, bananas, and orange juice to a blender. Puree until smooth. Pour into glasses and serve immediately.

Notes

This 3-ingredient smoothie is easy to make and delicious as written. But, you can also opt to garnish with fresh sliced bananas or oranges.

Nutrition

Calories: 224kcal | Carbohydrates: 54g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 27mg | Potassium: 1086mg | Fiber: 4g | Sugar: 35g | Vitamin A: 3385IU | Vitamin C: 143mg | Calcium: 63mg | Iron: 2mg

Eggs serve as such a versatile backdrop, against which the crispy bacon crumbles, fresh asparagus, and parmesan cheese really shine. Even if you’re not a fan of asparagus, I recommend trying this recipe!

Asparagus Frittata

What is a frittata? It’s a classic egg dish, very similar to an omelet. The difference is that this asparagus frittata has fillings stirred into the eggs instead of simply folding the eggs over the fillings.

While most egg dishes are considered to be breakfast foods, this is one recipe that my family happily eats for dinner too. Frittatas and omelets are a great way to use up leftover roasted or otherwise cooked vegetables too.

The fact I can usually pull together a frittata for the whole family in just 10-15 minutes makes this a frequent favorite on our dinner meal plans. Asparagus and bacon are a pairing that I’ve enjoyed for a long time.

Crispy browned hash browns and crisp-tender asparagus with plenty of bacon and a fried egg on top add up to this Hashbrown Bowl. It’s my idea of breakfast heaven.

Bacon Frittata

When making a frittata, first, you’ll want to pre-cook any of the ingredients that you are adding that require it. Fry the bacon, then saute the asparagus in the pan. You can use the same pan when putting it all together.

Now, because frittatas are traditionally started on the stovetop and then finished in the oven, it’s important to factor in the additional cook time the filling will receive with the eggs.

Saute the asparagus no further than tender-crisp. It should have just the slightest crunch remaining when removed from the heat. The vegetables will continue to soften when cooking the frittata.

Keep a close eye on the frittata in the oven. The result should be a pretty egg dish with a puffy, and very lightly browned top. It can overcook pretty easily, turning a less appealing shade of dark brown.

It’s rare that I have any leftovers when making this recipe. But, on the occasion that I am able to squirrel some away in the fridge, it makes a fabulous chilled snack with fresh green onions and a dab of sour cream.

Served with a garden salad or hash brown waffles on the side, a frittata is one of our favorite dinners too.

Asparagus Frittata Recipe

Preheat the oven to 350°F. Heat the olive oil in an oven-safe skillet over medium-high heat. Add the asparagus and season with salt and pepper. Cook, stirring occasionally until softened, about 3-4 minutes.

Meanwhile, whisk together the eggs, milk or cream, salt, and pepper in a medium-sized bowl. Pour the egg mixture over the softened asparagus in the skillet and stir to combine. Sprinkle with cheese and scatter bacon over the top, if desired.

Once the outside edge of the frittata turns lighter in color (about 1 minute), carefully transfer the frittata to the oven. Bake for 8 to 12 minutes, until the eggs have puffed up, and the center of the frittata wiggles just a tiny bit when you give it a gentle shake.

Remove from the oven, sprinkle with parsley and green onions, and slice into wedges. Serve warm, room temperature, or cold.

Looking for more easy bacon and asparagus recipes? Bacon Wrapped Asparagus is an impressive-looking side dish that is every bit as awesome to eat as it is to admire on the plate. I could happily make a full meal out of this asparagus!

I love a hearty breakfast or brunch as much as the next person, but I tend to do better when there are vegetables in the mix as well.

Fried cabbage actually makes an easy breakfast skillet that the whole family enjoys – whether it’s served for breakfast, lunch, or dinner.

Gooey cheese, slightly sweet peppers, flavorful mushrooms, and a not-so-secret ingredient come together to make this easy Vegetarian Breakfast Casserole a surefire hit.

Fluffy and crisp Corn Waffles are filled with real corn, bell peppers, and cheese for the perfect savory bite.

A picky eater approved Spinach and Banana Smoothie is a delicious and easy way to pack more vegetables into your daily diet! These tasty smoothies deliver mega nutrition with minimal effort.

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Asparagus Frittata with Bacon

This Bacon Asparagus Frittata makes everyone at my table so happy. It's so easy to throw together and get this meal to the table, whether it's for breakfast, lunch, or dinner.

Course Breakfast, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 229kcal

Author Mary Younkin

Ingredients

• 1 tablespoon olive oil
• 1 pound fresh asparagus cut into 1-inch pieces
• 8 large eggs
• ⅓ cup milk or heavy cream
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup grated Parmesan cheese
• ½ cup cooked and crumbled bacon optional
• 1 tablespoon chopped fresh Italian parsley
• 3 medium green onions, sliced thin

Instructions

• Preheat the oven to 350°F. Heat the olive oil in a 10" oven-safe skillet over medium-high heat. Add the asparagus and season with salt and pepper. Cook, stirring occasionally until softened, about 3-4 minutes.
• Meanwhile, whisk together the eggs, milk or cream, salt, and pepper in a medium-size bowl. Pour the egg mixture over the softened asparagus in the skillet and stir to combine. Sprinkle with cheese and scatter bacon over the top, if desired.
• Once the outside edge of the frittata turns lighter in color (about 1 minute), carefully transfer the frittata to the oven. Bake for 8 to 12 minutes, until the eggs have puffed up, and the center of the frittata wiggles just a tiny bit when you give it a gentle shake.
• Remove from the oven, sprinkle with parsley and green onions, and slice into wedges. Serve warm, room temperature, or cold.

Notes

You’ll bake the frittata in the oven for 8-12 minutes. The cooking time will vary depending on how cooked the eggs are when you transfer the pan to the oven.

Nutrition

Calories: 229kcal | Carbohydrates: 5g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 270mg | Sodium: 821mg | Potassium: 284mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1082IU | Vitamin C: 5mg | Calcium: 147mg | Iron: 3mg

They’re fantastic with gravy or a fried egg on top – or both. Hashbrown waffles are immensely snackable with the dipping sauce of your choice too.

Hash Brown Waffles

Breakfast foods are a good idea at any time of day. And we enjoy these Hashbrown Waffles as a side dish for dinner too. I try to make extra every time so that there will be a few left over for breakfast the next day.

Pop those cold waffles in the toaster, make some scrambled eggs, and they become a fantastic breakfast sandwich. Hashbrown waffles are delicious warmed and topped with a soft fried egg as well, if you have a bit more time to sit down for breakfast.

Hash Browns in Waffle Maker

I like my hashbrowns good and crispy and sometimes it seems like it takes forever for them to achieve that crispy brown exterior that I love when cooking them on the stove in a pan. Fortunately, I’ve found the perfect hack for crispy hashbrowns by cooking them in a waffle maker.

Hash brown waffles make a terrific side for breakfast, or with a few extra ingredients, you can make your waffles the entire meal. Add some cheese, chopped bacon or ham, and you have a hearty meal in your hand.

Crispy browned hash browns are amazing with crisp-tender asparagus, plenty of bacon, and a fried egg on top – check out this hashbrown bowl too! It’s my idea of breakfast heaven.

Waffle Iron Hash Browns

For the best hashbrown waffles, the shredded potatoes need a small amount of batter to hold them together. To make your batter start by whisking eggs and milk together. Then add the potatoes, cheese, and any other ingredients.

I like to think of these waffles as an omelet turned hashbrown. Cheese, bacon, onion, and bell pepper are a tasty savory combination my family can’t resist. Don’t forget your salt and pepper. Potatoes always need seasoning.

Before putting the batter into your waffle iron make sure the iron is HOT. You will want to preheat it and use a non-stick cooking spray. That heat is required or you will end up with a warm, mushy slow-cooked mess.

Cheesy Hashbrowns

You’ll need the following ingredients to make this recipe:

• frozen and thawed hash browns, refrigerated hash browns, or freshly shredded potatoes
• eggs
• milk
• shredded cheddar cheese
• kosher salt
• freshly ground black pepper
• red bell pepper 
• bacon 
• green onions 

This recipe works well with frozen and thawed hash browns, refrigerated hash browns, or freshly shredded potatoes. If you use fresh shredded potatoes remember to salt them after shredding to help draw out moisture and then wring them in a towel to drain.

Removing as much water as possible is the key to crispy hash brown waffles, whether you’re using fresh or frozen shredded potatoes.

Hash Browns in a Waffle Iron

Start by heating the waffle iron on a medium-high setting. Brush with butter or spray each side generously with non-stick cooking spray.

Combine the eggs and milk in a large mixing bowl and whisk to combine. Stir in potatoes, cheese, bell pepper or bacon, 3 tablespoons of green onions, salt, and pepper.

Scoop the potato mixture onto the hot waffle iron. Spread to about an inch from the edge and close the waffle iron. Cook for about 5 minutes, checking every few minutes to avoid burning.

When the entire waffle is golden brown in color, carefully remove the waffles from the waffle iron with a fork or tongs.

Please note: Fresh potatoes MUST be squeezed well to remove excess water before cooking. I place the potatoes in a clean tea towel and squeeze the liquid out with my hands.

I love a hearty breakfast or brunch as much as the next person, but I tend to do better when there are vegetables in the mix as well. Fried cabbage makes an easy breakfast skillet that the whole family enjoys – whether it’s served for breakfast, lunch, or dinner.

Corn waffles are another savory breakfast favorite filled with real corn, bell peppers, and cheese for the perfect savory bite.

Crispy potatoes, gooey cheese, and spicy green chile nestle together in warm tortillas to make these easy Potato Green Chile Tacos.

This Bacon Asparagus Frittata makes everyone at my table so happy. It’s so easy to throw together and get this meal to the table, whether it’s for breakfast, lunch, or dinner.

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Hash Brown Waffles

Hash Brown Waffles are hot, crispy potato perfection and there is absolutely no way you can eat just one, they are so good.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 5

Calories 345kcal

Author Mary Younkin

Ingredients

• 30 ounces frozen and thawed hash browns OR 10 cups freshly shredded potatoes, well-squeezed
• 4 eggs
• ¼ cup milk
• 1½ cup shredded cheddar cheese
• 1½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 red bell pepper cut into matchsticks and then diced into very small ⅛-inch pieces, about ¾ cup worth OPTIONAL
• ½ cup cooked and crumbled bacon OPTIONAL
• 4 green onions sliced thin, about ¼ cup worth, 2 tablespoons reserved

Instructions

• Heat a waffle iron on the medium-high setting. Brush with butter or spray each side generously with non-stick cooking spray.
• Combine the eggs and milk in a large mixing bowl and whisk to combine. Stir in potatoes, cheese, bell pepper or bacon, 3 tablespoons of green onions, salt, and pepper.
• Scoop the potato mixture onto the hot waffle iron. Spread to about an inch from the edge and close the waffle iron. Cook for about 5 minutes, checking every few minutes to avoid burning.
• When the entire waffle is golden brown in color, carefully remove the waffles from the waffle iron with a fork or tongs.

Notes

Please note: Fresh potatoes MUST be squeezed well to remove excess water before cooking. I place the potatoes in a clean tea towel and squeeze the liquid out with my hands.

 

 

 

Nutrition

Calories: 345kcal | Carbohydrates: 34g | Protein: 17g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 166mg | Sodium: 1014mg | Potassium: 655mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1390IU | Vitamin C: 46mg | Calcium: 300mg | Iron: 3mg

Best Breakfast Potatoes

Roasted to perfect crispy edges with fluffy centers and plenty of seasoning, breakfast potatoes are key players in many of our favorite breakfast recipes. I almost always have these on hand in the fridge for easy prep.

However, you don’t need to cook up any special kind of potatoes for these tacos. I’ve found that pretty much any leftover roasted or fried potatoes will work beautifully here.

Chopped up roasted red potato wedges, cheesy roasted potatoes, or bacon and cheese potatoes would all be great in these tacos. You can peel potatoes or leave them with the skins on for these tacos.

We already know how amazing the taste of green chile is when paired with potatoes. (See the best ever green chile stew for proof of that.) So when I thought about making tacos specifically to highlight that combo? Yes, please.

While you can absolutely roast, peel, and chop up fresh green chile (and yes, I do this anytime I can get my hands on Anaheim green chile), we keep 505 brand green chile on hand at all times. We go through a LOT of green chile and keep many jars of it on hand at all times.

Potato Green Chile Tacos

You’ll need the following ingredients to make this recipe:

• red potatoes
• olive oil
• salt, pepper, and garlic powder
• smoked paprika, cumin, and chili powder
• flour tortillas
• cheddar cheese
• roasted green chile (this is our favorite green chile!)
• cilantro
• sour cream and/or salsa, for serving

You’ll notice that there are a good many seasonings in this recipe. That’s because potatoes do not have a lot of flavor on their own. The seasonings keep it interesting. If you aren’t inclined to use all of these seasonings, 2 tablespoons of taco seasoning is an acceptable substitute for them all.

To make these potato tacos, warm the tortillas when the potatoes are almost done roasting. If you have a gas stove, the stovetop flame can be used to lightly char each tortilla, otherwise, you can simply warm them in another pan. Wrap the warmed tortillas with a clean tea towel until ready to use.

In a large non-stick skillet, over medium heat, combine the potatoes, green chile, and cheese. Lightly stir to melt the cheese. The melted cheese will assist in holding the tacos together.

Divide the potato mixture between the warm tortillas and fold. Sprinkle each taco with cilantro and serve warm with sour cream, or salsa if desired. A squeeze of juice from lime wedges is also great with these.

There’s no end to the ways you can change up these potato green chile tacos for any occasion. Leftover grilled chicken on hand? Dice it up small and you can make chicken breakfast tacos.

Lucky enough to have leftover carnitas, country ribs, or pulled pork? Pork breakfast tacos and pulled pork tacos are some of our favorites. And, a bit of leftover steak with mushrooms makes for an awesome steak breakfast taco too.

Potatoes for Breakfast

Have you tried a hashbrown bowl? I first tasted one at a restaurant in Phoenix and since then, they’ve become some of my favorite breakfasts.

Crispy browned hash browns and crisp-tender asparagus with plenty of bacon and a fried egg on top. It’s basically my idea of breakfast heaven, followed closely by these crispy hash brown waffle.

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Potato Green Chile Tacos

Crispy potatoes, gooey cheese, and spicy green chile nestle together in warm tortillas in these easy Potato Green Chile Tacos.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 4

Calories 569kcal

Author Mary Younkin

Ingredients

• 6 medium size red potatoes washed and diced into ½-inch pieces, about 6 cups worth
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon granulated garlic or garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder optional
• ½ teaspoon cumin powder
• 8 6-inch flour tortillas
• 2 cups shredded cheddar cheese or Mexican shredded cheese blend
• 1 cup roasted and chopped green chile
• 2 tablespoons fresh cilantro chopped
• sour cream OPTIONAL
• salsa OPTIONAL

Instructions

Potato Roasting Instructions

• Preheat oven to 400°F. Place the sliced potatoes on a large rimmed baking sheet and drizzle with oil. Sprinkle generously with all of the spices. Toss with your hands to thoroughly coat.
• Roast for 20 minutes, until tender and lightly browned on the edges. Remove from the oven and stir or flip the potatoes over with a thin spatula. Roast an additional 10-20 minutes until deep golden brown.

Taco Instructions

• When the potatoes are almost done roasting, warm the tortillas either in the oven or microwave. If you have a gas stove, the stovetop flame can be used to lightly char each tortilla. Place the warmed tortillas in a clean tea towel until ready to use.
• In a large non-stick skillet, over medium heat, combine the potatoes, green chile, and cheese. Lightly stir to melt the cheese – as the melted cheese will assist in holding the tacos together.
• Divide the potato mixture between the warm tortillas. Sprinkle each taco with cilantro and serve warm with sour cream and/or salsa if desired.

Nutrition

Calories: 569kcal | Carbohydrates: 52g | Protein: 20g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 57mg | Sodium: 1543mg | Potassium: 651mg | Fiber: 5g | Sugar: 5g | Vitamin A: 788IU | Vitamin C: 14mg | Calcium: 503mg | Iron: 3mg

Vegetarian Breakfast Casserole

So, what’s the secret ingredient? This meatless breakfast casserole recipe uses tater tots in place of hash browns or chopped potatoes. I first tried tater tots in a casserole last year. It was love at first bite.

I don’t know why it took me so long to think of it. We’ve always made this type of breakfast casserole with shredded hash browns, so tater tots make a lot of sense.

And let me tell you, tater tots are fantastic in this veggie breakfast casserole. They stay crispy on the edges with fluffy potato centers. This is exactly the kind of savory breakfast that makes for a delightful Christmas morning brunch.

For those with finicky eaters at your table, don’t worry! This recipe is extremely versatile. You can easily swap out the ingredients you don’t want, and keep or even add extras to this vegetable lover’s breakfast casserole.

If you do make changes, please let me know how it turned out! I’d love to hear how you adapted this recipe.

Meatless Breakfast Casserole

You’ll need the following ingredients to make this recipe:

• olive oil
• tater tots and yellow onion
• red and green bell peppers
• fresh mushrooms
• salt and pepper
• shredded cheese (Mexican blend or cheddar)
• eggs and milk
• garlic powder and onion powder
• fresh Italian parsley or cilantro

Start by preheating the oven to 350ºF. Then, grease a 9×13 baking dish with butter and set aside. In a large skillet over medium-high heat, warm the oil.

Add the onion and bell pepper to the skillet and cook while stirring frequently for about 3 minutes, until the vegetables begin to soften. Then, add the mushrooms.

Continue cooking for about 5 more minutes. Then, season the vegetables with ½ tsp salt and pepper. Once the vegetables are finished cooking, remove from the heat.

Place the tater tots in the baking dish, then add the cooked vegetables and 1½ cups of the shredded cheese. Stir to combine.

In a medium-sized bowl, combine the eggs, milk, 1 teaspoon salt, garlic and onion powder. Then, pour the egg mixture over the veggies in the baking dish and sprinkle with the remaining ½ cup of cheese.

Bake for 55-60 minutes until the eggs have set and the top is golden brown around the edges. Serve warm, sprinkled with parsley or cilantro.

Vegetable Breakfast Casserole

Looking for more recipes like this vegetable breakfast casserole?

Savory ham and hearty potatoes are baked to flavor perfection along with plenty of melted cheese, making this Ham and Hashbrown Breakfast Casserole a true comfort food.

When you pull this cheesy and delicious Ham Potato Broccoli Casserole hot and steaming from the oven everyone will be clamoring for a bite.

Fluffy, creamy eggs layered with an abundance of bacon, cream cheese, and jalapenos add up to the Jalapeno Popper Casserole of which dreams are made.

Ground Beef and Potato Casserole is a hearty, comfort-food dish that combines ground beef, sliced potatoes, and a rich, creamy sauce. Baked together under a layer of cheesy goodness, this a dinner the whole family enjoys.

Barbecue Chicken Stuffed Potatoes is the epitome of a meat and potatoes meal that everyone seems to enjoy. My family likes to add classic baked potato fixings: extra cheese, more BBQ sauce, sour cream, and even green onions.

Crispy baked potatoes are filled with hearty meat and vegetables and topped with creamy mashed potatoes in these Shepherd’s Pie Baked Potatoes.

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Vegetarian Breakfast Casserole

Gooey cheese, slightly sweet peppers, flavorful mushrooms, and a not-so-secret ingredient come together to make this easy Vegetarian Breakfast Casserole an surefire hit.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 412kcal

Author Mary Younkin

Ingredients

• 1 tablespoon olive oil
• ½ large yellow onion chopped into ¼ inch pieces, about 1 cup
• 1 small red bell pepper chopped into ½ inch pieces, about 1 cup
• 1 small green bell pepper chopped into ½ inch pieces, about 1 cup
• 8 ounces fresh mushrooms sliced thin, about 3 cups
• 1½ teaspoons kosher salt divided
• ½ teaspoon freshly ground black pepper pepper
• 30 ounces frozen tater tots
• 2 cups shredded Mexican blend cheese or cheddar cheese divided
• 8 eggs
• 1 cup milk
• ½ teaspoon granulated garlic or garlic powder
• ½ teaspoon granulated onion or onion powder
• 2 tablespoons fresh Italian parsley or cilantro chopped small

Instructions

• Preheat the oven to 350ºF. Grease a 9×13 baking dish with butter and set aside. In a large skillet over medium-high heat, warm the oil. Add the onion and bell pepper and cook while stirring frequently for about 3 minutes, until the vegetables begin to soften.
• Add the mushrooms and continue cooking for about 5 minutes longer. Season the vegetables with ½ teaspoon salt and pepper.
• Place the tater tots in the baking dish, along with the cooked vegetables and 1½ cups of cheese. Stir to combine.
• In a medium-sized bowl, combine the eggs, milk, 1 teaspoon salt, garlic and onion powder. Pour the egg mixture over the tater tots in the baking dish and top with the remaining ½ cup of cheese.
• Bake for 55-60 minutes until the eggs have set and the top is golden brown around the edges. Serve warm, sprinkled with parsley or cilantro.

Nutrition

Calories: 412kcal | Carbohydrates: 33g | Protein: 17g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 194mg | Sodium: 1162mg | Potassium: 567mg | Fiber: 4g | Sugar: 4g | Vitamin A: 997IU | Vitamin C: 39mg | Calcium: 267mg | Iron: 2mg

Ham Breakfast Casserole

Casseroles are a glorious invention, in my opinion. They cut down on the number of dishes used in cooking and make clean-up a breeze. So, I’m always on the lookout for a good one.

This breakfast casserole with hash browns and ham is a dream. It takes almost no time to stir the ingredients in a mixing bowl, pour them into a baking dish, and get it into the oven when you need to feed a morning crowd.

Gluten Free Breakfast Casserole

Avoiding gluten can sometimes feel like a challenge, especially when that isn’t your normal way of cooking. However, we have several friends and extended family members who do need to avoid it.

Recipes like this one are perfect for those times when you are cooking for a gluten-sensitive guest. It’s 100% gluten-free as written below. There are no adaptions or special ingredients required.

This gluten free breakfast casserole has all of the flavors you could want and requires nothing special, just simple, wholesome ingredients – potatoes, ham, vegetables, eggs, and cheese.

I like to add a splash of hot sauce for another layer of flavor, (it adds almost no heat here) but it isn’t a requirement if you aren’t fans of any heat at all.

Ham and Hashbrown Casserole

You’ll need the following ingredients to make this recipe:

• hash browns
• ham
• bell pepper
• green onions
• eggs and milk
• salt and pepper
• shredded cheddar or Mexican cheese
• Cholula hot sauce (optional)

Breakfast Hashbrown Casserole with Ham

Begin by preheating the oven to 350°F. Grease a 3-quart baking dish with butter. (This is about a 10-inch pan size.) In a large mixing bowl, whisk together the eggs, milk, salt, and pepper. Add hot sauce, if desired.

Add the hash browns, ham, bell pepper, onions, and cheese to the eggs in the bowl and stir to mix. Pour into the greased pan. Bake for 50-55 minutes, until the eggs have set and the ham and hashbrown casserole is lightly browned.

If you intend to make this as a freezer meal, let the casserole cool completely. Then, portion into freezer safe Ziplocs or resealable containers.

The frozen portions of the casserole can be thawed in the refrigerator or reheated in the microwave straight from the freezer, making this breakfast casserole with ham a quick and easy breakfast option for those busy mornings.

Breakfast Casserole with Hash Browns and Ham

Looking for more options like this breakfast hashbrown casserole with ham?

Scrambled eggs, breakfast sausage, green chile, cheese, and soft tortillas are some of our favorite breakfast foods, so I’ve been eyeing these Breakfast Enchiladas for a delicious one-pan meal.

Eggs serve as such a versatile backdrop in this Bacon Asparagus Frittata, against which the crispy bacon crumbles, fresh asparagus, and parmesan cheese really shine.

Fried cabbage is delicious on its own, but it’s transformed into a whole meal with a handful of crispy potatoes and a lovely runny egg on top in this Fried Cabbage Breakfast Skillet.

Gooey cheese, slightly sweet peppers, flavorful mushrooms, and a not-so-secret ingredient come together to make this easy Vegetarian Breakfast Casserole a surefire hit.

What is a Hashbrown Bowl? Crispy browned hash browns and crisp tender asparagus with plenty of bacon and a fried egg on top. It’s basically my idea of breakfast heaven.

When you pull this cheesy and delicious Ham Potato and Broccoli Casserole hot and steaming from the oven everyone will be clamoring for a bite. Say goodbye to leftovers with this one.

Saucy bites of tangy chicken come together perfectly with roasted potatoes and broccoli in this BBQ Chicken Potato Casserole. This flavorful and hearty dish wins big at my house.

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Ham Breakfast Casserole

Savory ham and hearty potatoes are baked to perfection along with plenty of melted cheese, making this Ham Breakfast Casserole a true comfort food.

Course Breakfast

Cuisine American

Servings 8

Calories 321kcal

Author Mary Younkin

Ingredients

• 8 eggs
• ¼ cup milk
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon Cholula hot sauce if desired
• 20 ounces refrigerated hashbrowns or frozen hashbrowns, thawed
• 1 pound cooked ham chopped into ½-inch or smaller pieces
• 1 red or green bell pepper chopped into ½ to ¼-inch pieces, about 1 cup
• 6 green onions sliced thin
• 2 cups shredded cheddar cheese or Mexican blend cheeses

Instructions

• Preheat the oven to 350°F. Grease a 3-quart baking dish with butter. (This is approximately a 10-inch baking pan. See note below.) In a large mixing bowl, whisk together the eggs, milk, salt, and pepper. Add hot sauce, if desired.
• Add the hashbrowns, ham, bell pepper, onions, and cheese to the eggs in the bowl and stir to mix well. Pour into the greased pan.
• Bake for 50-55 minutes, until the eggs have set and the casserole is lightly browned. Serve warm.

Notes

FREEZER MEAL: Let cool and then portion into freezer safe Ziplocs or resealable containers. The frozen portions of casserole can be thawed in the refrigerator first or reheated in the microwave straight from the freezer.

I use a 3 quart baking dish to make this recipe. This is approximately a 10-inch square or 8×10 baking pan. A 9×13 pan will work as well. You will need to adjust the baking time for a shallower casserole.

Nutrition

Calories: 321kcal | Carbohydrates: 13g | Protein: 25g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 234mg | Sodium: 1253mg | Potassium: 473mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1091IU | Vitamin C: 40mg | Calcium: 251mg | Iron: 2mg

Bacon Gravy

I could write a love letter to gravy, my friends. This Rosemary Sausage Gravy has been an enormous favorite with friends and family for a whole lot of years now.

When I had the idea for a red pepper gravy, I decided to play with that recipe a bit and mix things up with some bacon this time. Well, I’m happy, oh so happy, to tell you that this bacon gravy has been a big hit each time I’ve made it.

Whether you decide to serve this gravy over cheesy biscuits or a plate of crispy hot corn and bell pepper waffles, I’m willing to bet that you’ll love it every bit as much as we do.

The bell peppers add an unforgettable freshness to the gravy, along with the heat of the black pepper (feel free to be generous with it!) and the savory bacon throughout it.

If you are still wondering about the red pepper in gravy you are just going to have to trust me. The red pepper combined with bacon in the creamy gravy is a flavor combination you will be making again and again.

Pepper Gravy

Start with your basic gravy ingredients – add in bacon and red peppers:

• bacon 
• bacon grease
• butter
• red bell peppers
• all-purpose flour
• milk
• freshly ground black pepper
• kosher salt
• green onions 
• fresh rosemary

Instructions

1. In a large skillet, over medium-high heat, cook the bacon. When the bacon has almost cooked through, add the peppers and cook until barely softened and still crisp. Remove the bacon and peppers from the pan and transfer to a paper towel-lined plate.
2. Drain the extra grease from the skillet, reserving 2 tablespoons in the pan. Add butter to the grease and allow it to melt over medium heat.
3. Sprinkle flour over the grease and butter. Whisk to combine and slowly stir in the milk while whisking constantly. Bring to a simmer and cook for about 5 minutes while the gravy thickens.
4. Add the salt and pepper, stir and taste the gravy. Stir in the green onions and fresh herbs, if desired. Adjust salt as needed. Return the bacon and peppers to the pan and stir to combine.
5. Remove from the heat and serve immediately over warm biscuits or waffles.

Savory Breakfast

My boys are big fans of a filling savory breakfast from hash to waffles and gravy. It is hard to choose a favorite.

Hash Brown Waffles are hot, crispy potato perfection and there is absolutely no way you can eat just one, they are so good.

Eggs are the one thing you will always find in my refrigerator. These cheesy bacon and broccoli omelets make for a delicious meal any time of day.

Fried cabbage makes an easy breakfast skillet that the whole family enjoys – whether it’s served for breakfast, lunch, or dinner.

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Red Pepper Bacon Gravy

Creamy bacon gravy with bell peppers and plenty of black pepper makes a terrific addition to any weekend brunch menu.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 644kcal

Author Mary Younkin

Ingredients

• 1 pound bacon cut into 1 inch pieces
• 2 tablespoons reserved bacon grease
• 1 tablespoon butter
• 2 small red bell peppers chopped into 1/4-1/2 inch pieces, about 2 cups worth
• ⅓ cup all-purpose flour
• 3½ cups milk
• ¾ teaspoon freshly ground black pepper
• ½-1½ teaspoons kosher salt adjust to taste
• 2 green onions thinly sliced about 2 tablespoons
• 1 tablespoon fresh rosemary, finely minced OPTIONAL, but highly recommended

Instructions

• In a large skillet, over medium high heat, cook the bacon. When the bacon has almost cooked through, add the peppers and cook until barely softened and still crisp. Remove the bacon and peppers from the pan and transfer to a paper towel lined plate.
• Drain the extra grease from the skillet, reserving 2 tablespoons in the pan. Add butter to the grease and allow it to melt over medium heat.
• Sprinkle flour over the grease and butter. Whisk to combine and slowly stir in the milk while whisking constantly. Bring to a simmer and cook for about 5 minutes while the gravy thickens.
• Add the salt and pepper, stir and taste the gravy. Stir in the green onions and fresh herbs, if desired. Adjust salt as needed. Return the bacon and peppers to the pan and stir to combine.
• Remove from the heat and serve immediately over warm biscuits or waffles.

Notes

Season the gravy lightly with salt and then taste it, adding more salt, 1/4 or a 1/2 teaspoon at a time, until the gravy tastes right. The amount of salt you need depends on the type of sausage that you use.

Some bacon is heavily seasoned with salt and pepper and others are very lightly salted. Gravy requires a good bit of salt to bring out all of the flavor.

Nutrition

Calories: 644kcal | Carbohydrates: 11g | Protein: 4g | Fat: 65g | Saturated Fat: 26g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 144mg | Potassium: 237mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1178IU | Vitamin C: 39mg | Calcium: 137mg | Iron: 0.4mg

Cornmeal Waffles

I couldn’t resist snacking on these waffles as I finished cooking the batch. They’re irresistibly savory and barely sweet at all and we really like them!

We often make cornbread or corn muffins to go with soup or chili. The best part to me has always been the crispy buttery edges. Which is exactly what makes cornmeal waffles so good. The entire thing is a crispy buttery edge that is deliciously irresistible.

While corn waffles can be enjoyed for any meal I do find us making them for breakfast the most. We make them even heartier with the addition of some finely chopped ham or well-crumbled bacon. I’ve made them that way a few times now.

Corn Waffles

Serve them plain, topped with eggs, or go for a terrific sweet and savory combination with butter and syrup. Currently, we have been enjoying them – topped with bacon gravy.

I kid you not, Bell Pepper Bacon Gravy, my friends. It’s a real thing and it’s delightful. I predict now that it’s about to be a family favorite for you as well.

I made these waffles in my Dash waffle iron. (I was absurdly excited to learn that the company so well known for their teeny waffle irons has FINALLY made a waffle iron that would cook four at a time of the handy 4-inch waffles; I ordered one as soon as I saw it.)

Turns out that I LOVE both the waffle iron and these awesome Eggo-sized waffles. I honestly thought it might be a little gimmicky, but it browns perfectly on both sides in very little time.

Oh! And in case you’re considering it, I purchased the Aqua color waffle iron that is still on sale for 30% off. YAY for a great deal too!

Cornmeal Waffle Recipe

Check your pantry to make corn waffles:

• all-purpose flour
• cornmeal
• baking soda
• baking powder
• salt
• white sugar
• milk
• egg
• butter
• shredded cheddar cheese or Mexican cheese blend
• canned corn 
• red bell pepper 

Instructions

1. In a medium mixing bowl, combine the flour, cornmeal, baking soda, baking powder, salt, and sugar. Add the milk and egg, stir to combine. Whisk in the butter.
2. Add the corn, bell pepper, and cheese to the batter and stir to mix throughout. Pour batter onto a hot waffle iron and cook until lightly browned. When finished cooking, transfer the waffles to a wire rack on the counter.
3. Serve plain or with butter and syrup for a sweet and savory option.

Savory Breakfasts

I can’t find a better way to start the day than with a savory breakfast. Breakfast filled with meats and vegetables is hard to top.

Fried cabbage makes an easy breakfast skillet that the whole family enjoys. Eggs serve as such a versatile backdrop, in this quiche where the crispy bacon crumbles, fresh asparagus, and parmesan cheese really shine.

Hash Brown Waffles are hot, crispy potato perfection and there is absolutely no way you can eat just one, they are so good.

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Corn Waffles

Fluffy and crisp Corn Waffles are filled with real corn, bell peppers, and cheese for the perfect savory bite.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 334kcal

Author Mary Younkin

Ingredients

• ½ cup all-purpose flour
• ¾ cup cornmeal
• ½ teaspoon baking soda
• ¾ teaspoon baking powder
• ¾ teaspoon salt
• 2 teaspoons white sugar
• ¾ cup milk
• 1 egg
• 3 tablespoons butter melted and cooled
• 1 cup shredded cheddar cheese or Mexican cheese blend
• 15.25 ounces canned corn drained
• 1 red bell pepper diced very small into ¼-inch pieces

Instructions

• In a medium mixing bowl, combine the flour, cornmeal, baking soda, baking powder, salt, and sugar. Add the milk and egg, stir to combine. Whisk in the butter.
• Add the corn, bell pepper, and cheese to the batter and stir to mix throughout. Pour batter onto a hot waffle iron and cook until lightly browned. When finished cooking, transfer the waffles to a wire rack on the counter.
• Serve plain or with butter and syrup for a sweet and savory option.

Nutrition

Calories: 334kcal | Carbohydrates: 36g | Protein: 11g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 744mg | Potassium: 273mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1074IU | Vitamin C: 27mg | Calcium: 212mg | Iron: 2mg

Broccoli Omelet

I first made a Broccoli Omelet about 10 years ago. It was inspired by a bit of leftover roasted broccoli and an omelet craving. I was hooked from the very first bite! I probably made broccoli omelets 3 times a week for a few months afterward.

If ever there was a solid reason to keep cooked broccoli on hand in the fridge, this recipe is the reason.

Broccoli and Cheese Omelet

When it comes to basic cooking skills, knowing how to make an omelet is a crucial life skill. I put it above knowing how to change a tire even.

While I’m not sure Sean would agree about the tires, I do think cooking great eggs and the ability to pull together a simple, tasty meal with just a few ingredients is a valid life skill to have.

Add vegetables and a bit of your favorite meat (we like to add bacon, ham, or sausage to ours) and you have an entire meal. Or if you are like my kids, a three-egg omelet is an afternoon snack before dinner.

Omelet Ingredients

• olive oil
• broccoli florets
• salt
• freshly ground black pepper 
• butter
• eggs
• cheddar cheese
• bacon

Note: While the bacon in this omelet is optional, I can tell you right now that we love adding it whenever possible. Ham and sausage are tasty additions as well.

Broccoli Omelet Recipe

1. Warm the oil in a nonstick skillet over medium heat. Add the broccoli and sprinkle with about ¼ teaspoon salt and ⅛ teaspoon pepper. Cook for 3-4 minutes, stirring occasionally until broccoli is bright green and barely softened.
2. While the broccoli is cooking, lightly whisk the eggs. Transfer the cooked broccoli to a plate and set aside.
3. Melt the butter in the same skillet over medium heat. When the butter has melted, add the eggs and cook without touching for 2 minutes or until the eggs begin to set on the bottom of the pan.
4. Gently lift the edges of the omelet with a spatula and allow the liquid uncooked part of the eggs to flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet begins to look dry.
5. Sprinkle the cheese over the omelet and scoop the broccoli onto one side of the omelet. Add bacon, if desired. Using a spatula gently fold the omelet over the vegetables.
6. Let the omelet cook for an additional minute or two or until the cheese melts. Slide the omelet onto a plate. Serve immediately.

Next time you’re making breakfast, try chopping up some leftover roasted Brussels sprouts and adding them to scrambled eggs or an omelet like this one.

Hash Brown Waffles are hot, crispy breakfast potato perfection and there is absolutely no way you can eat just one, they are so good.

For a couple more ways to use leftover vegetables, try this vegetable-filled rice pilaf or this bell pepper grilled cheese for some fun variations on long-time favorite recipes.

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Broccoli Omelet and Cheese Omelet

Eggs are the one thing you will always find in my refrigerator. These cheesy bacon and broccoli omelets make for a delicious meal any time of day.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 407kcal

Author Mary Younkin

Ingredients

• 1 teaspoon olive oil
• 8 broccoli florets chopped small, about ⅔ cup
• ½ teaspoon salt divided
• ¼ teaspoon freshly ground black pepper divided
• 1 tablespoon butter
• 2 eggs
• ¼ cup shredded cheddar cheese
• 1 cooked slice of bacon, chopped (or 2 tablespoons bacon crumbles) OPTIONAL

Instructions

• Warm the oil in a nonstick skillet over medium heat. Add the broccoli and sprinkle with about ¼ teaspoon salt and ⅛ teaspoon pepper. Cook for 3-4 minutes, stirring occasionally until broccoli is bright green and barely softened.
• While the broccoli is cooking, lightly whisk the eggs. Transfer the cooked broccoli to a plate and set aside.
• Melt the butter in the same skillet over medium heat. When the butter has melted, add the eggs and cook without touching for 2 minutes or until the eggs begin to set on the bottom of the pan.
• Gently lift the edges of the omelet with a spatula and allow the liquid uncooked part of the eggs to flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet begins to look dry.
• Sprinkle the cheese over the omelet and scoop the broccoli onto one side of the omelet. Add bacon, if desired. Using a spatula gently fold the omelet over the vegetables.
• Let the omelet cook for an additional minute or two or until the cheese melts. Slide the omelet onto a plate. Serve immediately.

Nutrition

Calories: 407kcal | Carbohydrates: 7g | Protein: 20g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 386mg | Sodium: 1592mg | Potassium: 425mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1656IU | Vitamin C: 79mg | Calcium: 294mg | Iron: 2mg