Need a way to use your dehydrated hashbrowns and vegetables? Make this delicious and easy Hash Brown Breakfast Casserole for breakfast, brunch, or lunch!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read our disclosure policy.
Dehydrating food can be a great way to stock your pantry, but it can be frustrating if you don't have a collection of recipes to help you use it.
So this recipe is an easy way to use some basic staples in everyone's fridge or pantry, along with dehydrated vegetables of any kind, including dehydrated hash browns!
Hash Brown Breakfast Casserole
Make this today with a little side salad for a complete meal your family will love!
- 9x13 Casserole dish
- Measuring instruments
Dehydrated Hash Browns - yes, you can use fresh or frozen here instead. You'll want to double the amount since dehydrated hashbrowns are about 50% less in volume.
Dehydrated Vegetables - while we use dried mushroom bits, dried zucchini shreds, and dehydrated green onions, you can use so many dehydrated vegetables in their place. Think broccoli, carrots, tomatoes, bell peppers, etc.
Milk - Use a can of evaporated milk if you want something shelf-stable or even powdered milk. Cream or half-and-half can also be used.
Seasonings - Italian seasoning or anything that you love can be used.
Sausage - breakfast meat of any kind is great to use, or do something a little daring and use shredded chicken instead! If you choose to use freeze-dried sausage, make sure to include it with the dehydrated hash browns and vegetables to rehydrate first.
See the full ingredients list in the recipe box below.
- Rehydrating food can be as simple as soaking for this meal. No special heating is needed. But if you want to make this quickly in the morning, you can soak the dehydrated ingredients in the fridge overnight. Follow these handy rehydrating tips to see which works best for you!
- Use taco meat or sprinkle in some taco seasonings to give this a fancy 'breakfast taco' flair
- Don't skimp on the salt - even with seasonings, we found that using a little salt makes the dish taste a little bland.
Other Meals with Dehydrated Food
This recipe calls for 8 eggs.
For those of you having problems printing the recipe card with the eggs on it, it requires 8 eggs. You can clear the cache in your computer and try it again. If not, just write them in.
Hash Brown Breakfast Casserole with Dehydrated Hash Browns and Vegetables
- Casserole Dish 9 x 13
- 3 Cups Dehydrated Hash Browns
- 1 pound cooked breakfast sausage
- ¼ cup dried mushroom bits
- ¼ cup dried zucchini shreds
- ¼ cup dried green onions
- 1.5 cup milk
- 1 tablespoon salt and pepper mix
- 1 tablespoon Italian seasoning
- 2 cups shredded cheese
- 8 large eggs
- Preheat oven to 350°F
- Place hashbrowns and dehydrated vegetables in the casserole dish, mixing lightly
- Add just enough water to barely cover them
- Set aside for up to thirty minutes to allow them to rehydrate
- In a mixing bowl, scramble eggs and mix slightly
- Add seasonings
- Sprinkle sausage across the rehydrated vegetables
- Pour egg mixture over entire casserole evenly
- Sprinkle cheese across top of casserole
- Bake for approximately 45 minutes - until center is fully cooked.
- Place casserole on a cookie sheet to prevent any spillage
- You can mix the entire casserole and let it sit in the fridge overnight to meld. Be sure to allow your casserole to come to room temperature before putting into a hot oven.
- Use whatever vegetables you like.
- You can use fresh or frozen hashbrowns for this recipe, just double the quantity from that listed above.
Nutritional information is an estimation only. Nutrient information for dehydrated foods is based on fresh. Use ¼ of the servicing size for the same nutrient information. Thus 1 Cup of fresh fruit has the same sugars as ¼ dried.
©ThePurposefulPantry. Photographs and content are copyright protected. Sharing of this recipe's link is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Sheila Gann says
Can't wait to try this recipe but I don't see how many eggs you use in it.
Thanks for all the knowledge you freely pass on to all of us,
Darcy Baldwin says
Thanks for catching that, Sheila! I was writing that up at 1AM and missed it.
Holly H says
The picture shows four eggs but they're not listed in the ingredients list. Do we mix the four eggs with the milk to make the egg mixture the instructions call for?
This looks delicious! We love dehydrated hash browns and hash brown casserole!
Darcy Baldwin says
I fixed it, Holly - thanks. 8 eggs for a typical 9x13