Here are some of the best Thanksgiving Side Dish recipes that will go with almost any main dish to make your holiday meal delicious and magical! From potatoes and vegetables, to salads and the all-important dinner rolls, there’s something for everyone.

As we gear up for the holiday season, it’s time to start planning our Thanksgiving feasts.

Whether you’re having roast turkey, ham, or beef as your main dish, we all know that the side dishes are what really make the meal complete.

Try my Garlic Brown Sugar Dry Brine Turkey, Crockpot Turkey Breast, Honey Baked Ham, or my Honey Garlic Pork Tenderloin Recipe for something different this year!

Whether you prefer classic comfort foods or more adventurous options, there are endless possibilities for delicious Thanksgiving side dishes.

Here are some of the best Thanksgiving side dish recipes that are sure to impress your guests and make your Thanksgiving dinner unforgettable.

What are the most popular side dishes at Thanksgiving?

On a traditional American Thanksgiving menu, you’ll find some tried-and-true classics like green bean casserole, Thanksgiving stuffing, cranberry sauce, creamed corn, and sweet potato casserole.

Here in Canada, we also like to have some Brussels sprouts and butternut squash on our holiday table.

Mashed potatoes or some sort of a potato dish is a must have wherever you are!

How many dishes should a Thanksgiving meal have?

Sometimes it’s difficult to know how much to cook for the number of people you will have for your Thanksgiving dinner. Here’s a quick guide for deciding how many side dishes to prepare for your Thanksgiving table!

If you’ll be having 4 people, choose 1-2 appetizers and 3 sides with your main. You might want smaller sides rather than very large, shared dishes.

For 8 people, choose 1-3 appetizers and 3 large, sharing sides.

For 16 people, choose 2-3 appetizers and 5 or more sides, depending on their size.

Homemade Stuffing Recipe

Easy to prep ahead, this delicious savory stuffing is made with onion, celery, and apple for a flavor-packed side that will go well with any main dish!

Check out this recipe

Garlic Mashed Potatoes recipe

These Garlic Mashed Potatoes are a classic side dish taken up a notch! This recipe makes smooth, creamy, buttery, garlicky mashed potatoes that are ready in just 30 minutes!

Check out this recipe

Homemade Creamed Corn

This easy homemade Creamed Corn is made with just a few ingredients in less than 30 minutes! You can easily make it ahead and reheat or warm it in the slow cooker to take some of the stress out of the big day.

Check out this recipe

Slow Cooker Honey Orange Glazed Carrots

Full of bright and sweet flavor, these honey-orange-glazed carrots are perfection in a dish. They go well with any main dish and are always a huge hit when I make them.

Check out this recipe

Hashbrown Casserole

This Hashbrown Casserole is a classic side dish that takes 10 minute to prep! Tender potatoes are baked in a rich and creamy sauce, topped with melty cheddar cheese, and finished off with a buttery, crunchy Corn Flake topping.

Check out this recipe

Roasted Red Potatoes

Perfectly crisp, seasoned with garlic, paprika, and parmesan cheese, these potatoes are a great alternative to mashed potatoes, or serve them alongside other potato sides for a large gathering for a bit of variety!

Check out this recipe

Broccoli Casserole

This dish is the ultimate comfort food. With a rich and creamy texture that's bursting with flavor, this easy recipe is perfect for Thanksgiving!

Check out this recipe

No Knead Artisan Bread

We love bread with any meal, and Thanksgiving is no different! Make this delicious, crusty bread for a scrumptious side dish.

Check out this recipe

Garlic Parmesan Scalloped Potatoes and Carrots Recipe

With a good dose of fresh garlic and a good chunk of Parmesan cheese, this recipe is a great way to get two veggies in one dish!

Check out this recipe

Maple Bacon Baked Beans

With a perfect balance of sweet and smoky, this dish is the perfect side dish for a crowd! With only 10 minutes of prep time, it's perfect served with creamy potatoes and some veggies too!

Check out this recipe

Homemade Crescent Rolls

Making homemade Crescent Rolls is easy and quick, and they taste even better than store-bought ones. These rolls are light, fluffy, and buttery, making them the perfect choice for your Thanksgiving spread.

Check out this recipe

Green Bean Casserole

This dish is a must-have for your Thanksgiving table this year, and it's such a crowd pleaser, but my version has a twist! It's made with a creamy homemade mushroom sauce with parmesan cheese, topped with bread crumbs and deliciously crunchy fried onions!

Check out this recipe

Instant Pot Mashed Potatoes

These creamy potatoes are perfect for the holidays because you'll save precious oven and stovetop space by using your Instant Pot! Also, they're ready in just 15 minutes!

Check out this recipe

Roasted Carrots

These carrots are a delicious but easy side dish, perfectly seasoned with a blend of spices, then roasted with olive oil and butter until they’re perfectly soft and slightly caramelized!

Check out this recipe

Mixed Roasted Vegetables

This isn't a traditional Thanksgiving recipe, but roast vegetables are always a delicious side dish for any dinner table. Choose your favorite veggies and seasonings to complement your main dish!

Check out this recipe

Homemade Dinner Rolls Recipe

Made from scratch, these dinner rolls are the most delicious, soft, and fluffy rolls you’ve ever tasted, perfect for your Thanksgiving spread!

Check out this recipe

Cranberry Orange Sauce Recipe – NatashasKitchen.com

Homemade Cranberry Orange Sauce is bursting with fresh juicy cranberries and flavored with cinnamon and orange. So easy with 4 ingredients.

Check out this recipe

Slow Cooker Mashed Potatoes

These rich and creamy mashed potatoes are perfect for your holiday dinner table! They are so versatile, they will compliment any main dish or other side dish you choose.

Check out this recipe

Green Beans with Bacon

This classic side dish brings a vibrant color to your dinner table, as well as nutrients and a delicious smoky flavor that works so well with just about any main!

Check out this recipe

Cheesy Baked Asparagus

While this may not be on your list of classic Thanksgiving side dish recipes, it can be a comforting and welcome addition to your dinner table!

Check out this recipe

The post Thanksgiving Side Dishes appeared first on The Recipe Rebel.

It’s been a crazy week, the weekend is coming, and entire family is craving a hearty breakfast—enter this Easy Hashbrown Breakfast Casserole.

You spend 10 minutes putting it together, then put it in the oven and get back to your cup of coffee.

You can even prep it up to 2 days ahead of time to make your morning easier!

One of the things I love about this recipe is that it freezes really well, either before or after being baked, which means it’s a great holiday breakfast for Christmas morning or Easter brunch (but it’s a huge hit with my family any time of year!).

This hashbrown and sausage breakfast casserole is filling on its own, but I often serve it with some toast and crispy bacon.

If you love this dish, you’ll love my cheesy Hashbrown Casserole that has crispy cornflakes on top. These Breakfast Potatoes are also a great option to add to your breakfast spread!

Ingredients Needed:

• Sausage: any kind of breakfast sausage will work for this recipe. I tend to use either pork or turkey, with the casings removed.
• Hash Browns: use cubed or frozen shredded hash browns. You can use homemade hashbrowns too, as long as they are cooked through before adding to the recipe.
• Bell Pepper: I like to use red and green bell peppers in this recipe, but you can use your favorite colors.
• Onion: adds a great savory flavor to the dish, and a bit of sweetness as it caramelizes slightly in the pan.
• Eggs: the base of the mixture that binds the ingredients together.
• Milk: use whole or evaporated milk, or even use part milk, part cream for a richer flavor.
• Seasonings: kosher salt, dried parsley, and ground black pepper will enhance the flavors of the sausage and veggies to make a delicious dish!
• Cheese: I tend to use a mix of sharp cheddar and mozzarella cheese, but you can use your favorite. Buy a block of cheese that you shred yourself for the best flavor.

How to Make Hashbrown Breakfast Casserole

This easy breakfast casserole is so delicious! Full instructions are included in the recipe card below.

1. Cook sausage and the veggies. They won’t cook much more in the oven, so it’s important that they are cooked to your liking before you add them to the casserole.
2. Assemble casserole. Add hash browns, sausage, and vegetables to the prepared baking dish. Add cheese and stir well.
3. Add egg mixture to dish. Whisk eggs, milk, salt, parsley, and pepper and pour it into the pan.
4. Add cheese and bake. Sprinkle with remaining cheese, cover, and bake. Serve hot! 

Hashbrown Breakfast Casserole FAQs

Tips and Notes

• Freezing and baking. If you plan to make this recipe ahead of time enough to freeze it, make sure you assemble it in an oven safe dish so can defrost it and put it straight in the oven without having to re-dish it.
• Reducing the recipe. If you prefer to make a smaller recipe, you can halve the ingredients and bake it in an 8×8″ or 9×9″ pan. You can also divide the recipe between two smaller pans and freeze one for later.
• Homemade Hashbrowns. Here’s how to make Crispy Shredded Hashbrowns that you can use in this recipe!

Hashbrown Breakfast Casserole Variations

• Meat. Use any kind of breakfast sausage, Italian sausage, cooked ham, cooked bacon, or even go meatless. Just be sure any meat added is cooked before assembling the casserole.
• Vegetables. You can use any vegetables you want, just be sure to cook them or at least soften them first. The exception is spinach, which you can just chop and toss in.
• Milk. I prefer to use evaporated milk in this recipe, but any will work, even cream. Higher fat means a richer, creamier casserole, so keep that in mind.
• Cheese. Use any of your favorite cheeses for this recipe. Monterey Jack, Pepper Jack, mozzarella, cheddar, or a Mexican cheese mix are good options.
• Spice it up. Add some spices like cayenne pepper, red pepper flakes, or even chopped jalapenos to the mixture before baking it for a little bit of a spicy kick.
• Garnish. Add finely chopped green onions or chopped fresh herbs on top of the casserole for more flavor.

Serving Suggestions

Serve this sausage hashbrown breakfast casserole on its own for breakfast, or with a side of scrambled eggs, crispy Air Fryer Bacon, or even these Breakfast Stuffed Peppers.

These Breakfast Foil Packets are an easy way to make a full-cooked breakfast for a crowd as well (also handy for when you’re camping!) and this Easy Loaded Baked Potato Quiche is a filling dish as well.

This guide of how to make a Cold Brew Coffee, my Blueberry Smoothie, and this Healthy Strawberry Smoothie are great for breakfasts too!

More Breakfast Recipes To Try

Breakfast

Crustless Quiche – 6 ingredients!

Breakfast

Mini Quiche recipe

Quick Breads

Cheddar Bay Biscuits

Breakfast

Breakfast Taco Bites

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Hashbrown Breakfast Casserole

This Hashbrown Breakfast Casserole recipe is perfect for lazy days and hungry tummies! With yummy sausage, shredded hash browns, and lots of cheese, it's the ultimate breakfast comfort food! It's a great make-ahead breakfast recipe that can be served on its own or with other sides for a full breakfast feast.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 509cal

Author Ashley Fehr

Ingredients

• 1 lb breakfast sausage pork or turkey casings removed
• 4 cups frozen hash browns cubed or shredded
• ½ red bell pepper diced
• ½ green bell pepper diced
• ½ onion finely diced
• 10 large eggs
• 1½ cups whole or evaporated milk you can also use part milk, part cream
• 1½ teaspoons salt
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• 3 cups shredded cheese

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees and lightly grease a 9×13″ casserole dish.
• In a large skillet over medium-high heat, crumble and brown the sausage (you may need to add a bit of oil if using turkey sausage). Remove from the pan and set aside in a large bowl.
• In the same pan, cook peppers and onion until softened, adding additional oil if needed.
• Add hash browns, sausage, and vegetables to the prepared dish. Add 2 cups of the cheese and stir well.
• Whisk together eggs, milk, salt, parsley, and pepper and pour over the mixture in the pan.
• Sprinkle with remaining cheese, cover, and bake for 40-50 minutes, until the eggs are just set through the center. Uncover and broil to brown slightly if desired.
• Serve.

Video

Notes

• Make-Ahead: You can prep this casserole the evening before and simply pop it in the oven in the morning. Just proceed with the baking directions as listed. You can actually store this casserole in the fridge for up to 2 days before baking it. You can even freeze it for up to 3 months before or after baking it.
• Store: You can refrigerate leftovers for up to 4 days in the refrigerator.
• Freeze: Cool to room temperature, then cover with plastic wrap and/or foil and freeze for up to 3 months.You can do this after baking it as directed – just let it cool to room temperature first. To serve, thaw in the refrigerator overnight and reheat/heat in the oven until piping hot.

 

Nutrition

Serving: 218grams | Calories: 509cal | Carbohydrates: 26g | Protein: 30g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 287mg | Sodium: 1218mg | Potassium: 589mg | Fiber: 2g | Sugar: 6g | Vitamin A: 888IU | Vitamin C: 25mg | Calcium: 275mg | Iron: 3mg

The post Hashbrown Breakfast Casserole appeared first on The Recipe Rebel.

These Air Fryer Hash Brown Patties are perfectly crisp on the outside and soft on the inside. Ready in just 15 minutes, they’re a great addition to a delicious cooked breakfast.

Hashbrowns are one of my favorite things to eat with a cooked breakfast!

Having potatoes for breakfast or a lazy brunch just makes sense to me. They’re warm and comforting, and they fill me up for the day ahead.

If I have the time, I’ll make my Breakfast Potatoes, but this air fryer hash browns recipe is the quick and easy way to go to get that delicious, crispy potato I love with Air Fryer Crispy Bacon.

This Air Fryer Hash Browns recipe is a quick and easy way to cook hashbrown patties from frozen!

Air Frying is the best way I have found to cook frozen hash browns to get them crisp on the outside and soft on the inside without having to fuss with the oven!

You just need some olive oil spray, your frozen hash browns, and a pinch of salt to taste!

If you love breakfast foods, you might also like this Hashbrown Casserole — it has a cornflake topping that adds extra crunch– or these delicious Hashbrown Breakfast Burritos that only take 30 minutes to make!

Ingredients Needed:

• Hash Brown Patties – Use frozen store-bought ones (or go all out and make some from scratch!)
• Salt – Kosher salt or sea salt will work well to season the hashbrowns.

How to Cook Frozen Hashbrown Patties In Air Fryer

These Air Fryer Hash Brown Patties are quick and easy to make. Full instructions are included in the recipe card below.

1. Put hashbrowns in the basket. Place hash brown patties in a single layer in the basket of a preheated and greased air fryer. Season if desired.
2. Air Fry. Cook until golden brown.

Air Fryer Hash Brown FAQs

Tips and Notes

• Cooking oil spray. You don’t need a lot of oil to cook in the air fryer. Getting a decent cooking oil spray is a great way to evenly spread a little oil over the air fryer basket without having to brush or wipe it on.
• Parchment paper. You can line your air fryer basket with parchment paper if you wish, for super easy cleanup. Use air fryer parchment paper that has holes in it that will let the hot air of the air fryer circulate.
• Give them space. For best results, make sure to put some space in between your hashbrown patties so that the air can circulate through them and they cook evenly.

Air Fryer Hashbrown Patties Variations

• Seasoning. Add seasonings to suit your personal preference. I would recommend at least adding a bit of salt, but you could so add garlic powder, onion powder, or spices like paprika or chili powder to bring a bit of extra flavor and a bit of a kick to your cooked breakfast!
• Homemade Hash Browns. Making your own homemade hash browns is super simple (you need fresh potatoes and a box grater!), and it means you can mix your seasonings straight into the potatoes.
• Hashbrown Pancakes. Use a deconstructed hashbrown mix (basically just frozen shredded potatoes) to make a hashbrown in a pancake shape in your air fryer. Simply pour the hashbrown mix into the bottom of the air fryer basket in an even layer and increase the cooking time to about 20 minutes.

Serving Suggestions

These air fryer hashbrowns are such a delicious side for your cooked breakfast. For some breakfast inspiration ideas of what to serve with these crispy hash browns, try my Air Fryer Bacon, these Breakfast Stuffed Peppers, my Breakfast Foil Packets, or these Easy Omelettes!

More Air Fryer Recipes

• Air Fryer French Fries from Frozen
• Air Fryer Green Beans
• 15 Recipes for Air Fryer Beginners
• Air Fryer Baked Potato
• 50 Amazing Air Fryer Recipes

More Air Fryer Recipes to Try

Dinner

JUICY Air Fryer Chicken Breast

Air Fryer

Best Air Fryer Recipes for Beginners

Dinner

Chicken Taquitos

Dinner

Boneless Air Fryer Chicken Thighs

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Air Fryer Hashbrowns (From Frozen!)

These Air Fryer Hashbrowns are perfectly crisp on the outside and soft on the inside. Ready in just 15 minutes, they're a great addition to a delicious cooked breakfast.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 patties

Calories 110cal

Author Ashley Fehr

Ingredients

• 6 hash brown patties frozen
• ½ teaspoon seasoning salt (optional)

US Customary – Metric

Instructions

• Preheat the Air Fryer to 400 degrees F according to manufacturer’s directions.
• Spray the air fryer basket with a non-aerosol non-stick spray. Place frozen hash brown patties in the air fryer basket in a single layer and sprinkle with seasoning salt if using.
• Cook for 5-6 minutes per side for a total of 10-12 minutes, until golden brown and heated through.
• Serve as desired.

Notes

Storage: Store in an airtight container in the refrigerator for 2-3 days.

Nutrition

Serving: 1patty | Calories: 110cal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.003g | Sodium: 404mg | Potassium: 3mg | Fiber: 1g | Vitamin C: 0.1mg | Calcium: 0.2mg | Iron: 0.01mg

The post Air Fryer Hashbrown Patties appeared first on The Recipe Rebel.

This Hashbrown Casserole is a classic side dish that takes 10 minute to prep! Hashbrown potatoes are baked in a rich and creamy sauce, topped with melty cheddar cheese, and finished off with a buttery, crunchy Corn Flake topping.

If there are any two things that are meant to be together, it’s potatoes and cheese. Whether it’s this Cheesy Scalloped Potatoes and Ham, potato soup, Crockpot Cheesy Potatoes, or cheeseburger casserole, you really can’t go wrong with this delicious combo!

Hashbrown casserole, also known as funeral potatoes, is a classic way to enjoy cheesy potatoes! Traditional hashbrown casserole is made with frozen hashbrowns that are baked with cream of chicken soup and topped with cheese.

This cheesy hashbrown casserole recipe is just as delicious but instead of using cream of chicken soup we’re throwing together a makeshift version made up of chicken broth, sour cream, half-and-half, and a few simple seasonings! It’s a quick and easy side dish that takes 10 minutes to prep and is guaranteed to be a hit at any party!

What is the difference between hashbrown casserole and funeral potatoes?

There isn’t any! Hashbrown casserole and funeral potatoes are just two names for the same dish.

You might also hear them called cheesy potato casserole, party potatoes, cheesy hashbrowns, cheesy potatoes, or just “wow, this is really good!”

Ingredients for hashbrown casserole:

• Hashbrown Potatoes: I use frozen hashbrown potatoes to keep the prep of this recipe super easy. No need to thaw them first!
• Cheddar Cheese: I recommend shredding your own cheese for the best texture. Pre-shredded cheeses contain an anti-caking agent that can cause a graininess when melted.
• Chicken Broth: I use low sodium chicken broth. If you use regular chicken broth, you’ll want to adjust the amount of salt you add yourself.
• Sour Cream and Half-and-Half: a rich, tangy, and creamy base for the cream sauce.
• Seasonings: you’ll use a simple blend of onion powder, salt, and black pepper.
• Crushed Corn Flakes and Melted Butter: makes up a buttery, crispy, and crunchy topping for the potato casserole.

How to make hashbrown casserole

1. Make the filling: Mix together hashbrowns, cheese, broth, sour cream, half-and-half, and seasonings.
2. Assemble the casserole: Spread the mixture into a greased 9×13″ baking dish and top with additional cheese. Stir together Corn Flakes and melted butter in a bowl, then spread that mixture over the top of the casserole.
3. Bake: Cover and cook at 350ºF for 30 minutes, then uncover and cook for an additional 15 minutes.

Hashbrown Casserole FAQs

Variations

• Add veggies. You can boost the nutrition of this cheesy hashbrown casserole by mixing in whatever veggies you like! Try broccoli, peas, frozen mixed veggies, bell peppers, onions, mushrooms, or even jalapeños for a kick of spice. If you are adding veggies, I recommend pre-cooking and draining them to rid them of excess moisture. You don’t want a watery casserole.
• Add meat. Make this classic side dish into a more complete meal by adding whatever protein you like. Try it with cooked diced ham, ground beef, shredded chicken, bacon, sausage, you name it!
• Swap the cheese. I love the flavor of cheddar cheese in this but use any melty cheese you like. Colby jack, pepper jack, Monterey jack would all be delicious.
• Use a different topping. You can swap the cornflakes for Panko breadcrumbs, crushed Ritz crackers, or even crushed potato chips.

More cheesy potato dishes you’ll love

• Crockpot Cheesy Potatoes
• Cheesy Potato Casserole
• Crockpot Scalloped Potatoes
• Twice Baked Potato Casserole with Ham

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Hashbrown Casserole

This Hashbrown Casserole is a classic side dish that takes 10 minute to prep! Tender potatoes are baked in a rich and creamy sauce, topped with melty cheddar cheese, and finished off with a buttery, crunchy Corn Flake topping.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 381cal

Author Ashley Fehr

Ingredients

• 2 lbs frozen hashbrown potatoes (900 grams, cubed or shredded)
• 2 cups shredded cheddar cheese (divided) 120 grams
• 1½ cups low sodium chicken broth*
• 1 cup sour cream
• 1 cup half and half
• 1 teaspoon onion powder
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 cups crushed Corn Flakes (or swap for Panko bread crumbs) 70 grams
• ¼ cup melted butter

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and lightly grease a 9×13" pan.
• In a large bowl, stir together hashbrowns, 1½ cups cheese, broth, sour cream, half and half, onion powder, salt, and pepper. Spread into prepared baking dish.
• Sprinkle remaining ½ cup cheese on top.
• In a medium bowl, stir together Corn Flakes and butter. Spread evenly over the top.
• Cover and bake for 30 minutes, or until hot, then uncover and bake 15 more minutes until golden and bubbly. Serve.

Video

Notes

*If using regular chicken broth, you will want to reduce the salt in the recipe.

Prepping ahead of time:

To prepare the hashbrown casserole ahead of time, prepare it as instructed but don’t add the topping. Instead, cover with plastic wrap and store in the refrigerator for up to 2 days or wrap it in freezer wrap and store it in the freezer for up to 2 months.

When you’re ready to bake, thaw the casserole in the fridge if frozen, add the topping, then bake as directed. Since the casserole will be cold, you may need to add some extra baking time.

Nutrition

Serving: 155grams | Calories: 381cal | Carbohydrates: 49g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 633mg | Potassium: 382mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1202IU | Vitamin C: 15mg | Calcium: 192mg | Iron: 12mg

The post Hashbrown Casserole appeared first on The Recipe Rebel.

I don’t know about you, but breakfast recipes often show up here more often at lunch or supper than at breakfast!

The easy quiche recipe is just as good for dinner as it is a weekend brunch! It’s packed with protein and a refrigerated pie crust makes it super easy, although you can go ahead and prep your own pastry if you prefer.

With early school mornings and just general busyness (as much as I hate the idea, with 3 young kids, it just happens), big breakfasts don’t happen a lot around here.

But the holidays — Christmas, Thanksgiving, Easter — are the perfect time to bust out all those brunch recipes you’ve been waiting to try because for once, the focus is on spending more time with family, sharing the dinner (and breakfast and lunch) table, and slowing down a little.

If you don’t have frozen hashbrowns:

You can easily make your own to throw in!

Simply cut potatoes (peeled or with peel on) into 1/4″-1/2″ cubes, and place on a rimmed baking sheet lined with parchment paper.

Drizzle with canola (or another) oil, and sprinkle with a bit of seasoning salt. Toss to coat.

Then bake at 400 degrees F, stirring once or twice, until they are cooked through and browned. Let cool to room temperature before adding to the quiche.

Variations on this easy quiche recipe:

• You can make this easy quiche recipe gluten-free by skipping the crust or making your own gluten-free pastry crust.
• You can make this Loaded Baked Potato Quiche dairy free by skipping the refrigerated pie crust and making your own dairy-free pie crust (using shortening, coconut oil or vegan margarine), and substituting dairy-free milk.

How to freeze this Loaded Baked Potato Quiche:

This easy quiche recipe is perfect for making ahead and refrigerating or freezing!

As a rule, pastry and eggs freeze and reheat perfectly, so quiche also makes an excellent freezer meal.

Simply prepare and bake the quiche, then cool to room temperature. Cover in plastic wrap and foil (to ensure it doesn’t become freezer burnt), then freeze.

To reheat, uncover and bake in a 350 degree oven for 25-35 minutes, or until heated through.

You can also bake and refrigerate, then reheat in a 350 degree oven for 10-15 minutes, until heated through.

More quiche recipes:

• Easy Ham Quiche Recipe
• Easy Mini Quiche Recipe with Spinach and Roasted Red Peppers
• Easy Puff Pastry Ham and Cheese Quiche
• Mini Mexican Wonton Quiche

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Easy Loaded Baked Potato Quiche

This Loaded Baked Potato Quiche is easy and full of flavor! It’s the perfect easy quiche recipe for the holidays or a weeknight dinner! 

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 326cal

Author Ashley Fehr

Ingredients

• 1 refrigerated pie crust
• 1 1/2 cups chopped cooked ham
• 1 1/2 cups frozen diced hash brown potatoes thawed (*see post above for making own hashbrowns)
• 1 1/2 cups shredded Cheddar cheese
• 3 green onions sliced (about 3 tbsp)
• 5 eggs
• 3/4 cup milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 slices bacon crisply cooked, crumbled
• Sour cream if desired
• Additional sliced green onions if desired

Instructions

• Heat oven to 350 degrees F.
• Press pie crust into a 9″ pie plate and crimp the edges if desired.
• Sprinkle ham, hashbrowns, cheese, and green onions in the crust. In a medium bowl, whisk eggs, milk, salt, and pepper until combined. Pour over the ingredients in the crust.
• Bake for roughly 1 hour and 5 minutes until a knife inserted in the center comes out clean. Let rest 10-15 minutes before serving with bacon, sour cream and additional onions and cheese if desired.

Video

Notes

See post above for more recipe notes

Nutrition

Calories: 326cal | Carbohydrates: 19g | Protein: 16g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 143mg | Sodium: 755mg | Potassium: 250mg | Fiber: 1g | Sugar: 1g | Vitamin A: 445IU | Vitamin C: 4mg | Calcium: 205mg | Iron: 1.8mg

*This post, recipe and images have been updated from its original post date in March 2015

The post Easy Loaded Baked Potato Quiche + VIDEO appeared first on The Recipe Rebel.

This Sausage Egg Casserole is an easy, make ahead breakfast that can be cooked in the oven or instant pot! It’s healthy, hearty and reheats perfectly for busy weekdays!

This post is sponsored by Egg Farmers of Canada and I have been compensated for my time spent creating this recipe. Thank you for supporting the people who support The Recipe Rebel!

You all know how much we love eggs for breakfast around here, and maybe more so at dinner time. They’re easy, they’re healthy, they’re quick to prepare, and — who would have guessed! — the leftovers make a great breakfast for the rest of the week

One dish meals like this Sausage Egg Casserole are perfect refrigerated or even frozen so you never have to be stuck with boxed cereal again (even when you slept in and the kids are all tugging on your pant legs for one reason or another — not that I know anything about that!).

Tips for making this Sausage Egg Casserole:

• You can really use any breakfast sausage you like, but I prefer turkey breakfast sausage because it is leaner and still has great flavor. If you prefer pork, use pork. Or use bacon instead!
• You can prep the sausage ahead of time, but I don’t recommend mixing the ingredients and letting them sit overnight just because the hashbrowns may take on an unappetizing texture. You can still prepare the sausage and whisk together the egg mixture if you prefer.
• This casserole is great fresh out of the oven or at room temperature, so don’t worry if it is out of the oven a bit before your guests are ready for it.

How to make this Sausage Egg Casserole in the Instant Pot:

• To make this an easy Instant Pot breakfast, you’ll need the right kind of pan, and that depends on which Instant Pot you have.
• All of my recipes are tested in a 6 quart Instant Pot with bluetooth, and some require a different minimum amount of liquid. If you need to add more according to your manual, you go for it.
• I used a 1.7L glass Anchor Hocking round baking dish, and it worked perfectly! If you have a larger pressure cooker, you may be able to use a larger dish and reduce the bake time slightly.
• The texture of the eggs when pressure cooked is similar to the sous video eggs or egg bites that some people love. They are very smooth and moist. If you prefer the texture of a traditional breakfast casserole, feel free to bake this Sausage Egg Casserole in the oven instead.

Tips for making this Sausage and Egg Casserole in the oven:

Because I wanted this recipe to be adaptable for the Instant Pot, it does make a smaller breakfast casserole than I normally would. I would choose a 9″ round pie plate or an 8″ square baking dish to bake in the oven. Bake at 350 degrees for 35-45 minutes, or until eggs are completely set (full instructions in the recipe card).

If you prefer, you can double the recipe and bake in a 9×13″ baking dish to feed a crowd or to have enough leftovers for the rest of the week.

Variations of this Sausage Egg Breakfast Casserole:

• This breakfast casserole is naturally gluten-free, but be sure to check all of your product packages to be sure.
• This recipe can easily be made dairy-free by omitting the cheese and substituting the milk with a dairy-free milk of your choice (just don’t choose something sweet!)
• This Sausage Egg Casserole can be made vegetarian by omitting the sausage and adding in extra veggies.
• Feel free to mix things up by adding in your favorite veggies and cheeses to make your own combination!

How are you celebrating World Egg Day?

Today, I’m sharing this breakfast casserole in celebration of World Egg Day which is this Friday, October 12th.

World Egg Day is a global celebration of the goodness of eggs. As if we needed another excuse to enjoy eggs for breakfast! They are low in calories, high in protein, and contain 14 essential vitamins and nutrients, including 50% of your recommended intake of vitamin B12 in just one egg. You can find out more about this amazing nutritional powerhouse and get more recipes on Eggs.ca.

I love knowing that when I pick up eggs at the grocery store they’re from a local farmer — eggs are produced in every province so all the eggs you buy are local, and I know my local farmers put an incredible amount of thought and care into their hens to share eggs that are the highest quality.

You could talk to any farmer, and know that it’s not just a job. It’s in the family, and something they take great pride in.

How are you going to be enjoying your eggs this Friday?? We’d love to see what you’re making so be sure to include #WorldEggDay on all of your social posts!

More easy egg breakfast recipes:

• Crockpot Breakfast Casserole
• Easy Mini Quiche Recipe with Spinach and Roasted Red Peppers
• Breakfast Stuffed Peppers
• Our Favorite Breakfast Burritos

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Sausage Egg Casserole

This Sausage Egg Casserole is an easy, make ahead breakfast that can be cooked in the oven or instant pot! It’s healthy, hearty and reheats perfectly for busy weekdays! 

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 302cal

Author Ashley Fehr

Ingredients

• 8 eggs
• 1/2 cup milk
• 3/4 teaspoon salt
• 1/2 teaspoon parsley
• ⅛ teaspoon pepper
• 3/4 cup frozen hashbrowns
• 6 turkey breakfast sausages cooked and sliced
• 1 green onion sliced
• 1/2 cup shredded cheddar cheese divided
• 1.5 cups water

Instructions

• In a large bowl or glass measuring cup, whisk together eggs, milk, salt, parsley and pepper.
• Lightly grease a 1.7L glass baking dish (Instant Pot) or round pie plate (oven). Layer hashbrowns, sausages, green onion, and ¼ cup cheese in the baking dish.
• Pour eggs over top. Sprinkle with remaining ¼ cup cheese.

Instant Pot

• Pour 1.5 cups water into Instant Pot. Cover baking dish with foil and place on the trivet in the Instant Pot. 
• Put the lid on, turn to sealing, and select Manual or Pressure Cook for 35 minutes. It will take about 10 minutes to come to pressure.
• When the cook time is up, let pressure release naturally for 8-10 minutes, then open the valve and remove the lid. Remove the baking dish from the pressure cooker and serve.

Oven

• Preheat oven to 350 degrees F. 
• Bake for 35-45 minutes (cook time will vary depending on the size of your dish and the depth of the ingredients), until eggs are set right through the center. Serve.

Video

Nutrition

Calories: 302cal | Carbohydrates: 10g | Protein: 48g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 472mg | Sodium: 1680mg | Potassium: 731mg | Sugar: 2g | Vitamin A: 825IU | Vitamin C: 7.7mg | Calcium: 225mg | Iron: 4mg

The post Sausage Egg Casserole: Oven or Instant Pot Breakfast + VIDEO appeared first on The Recipe Rebel.

I’m all about shortcuts these days.

There was a time, before I was a working, blogging, single mom of a 2 year old 5 days a week, that I would have been too sophisticated for shortcuts.

In my husband’s busy season, he is usually gone before our daughter wakes up in the morning and home after she gets to bed, Monday to Friday. It’s not ideal, that’s for sure, but it also means he got to spend 6 months as a stay at home dad, and that more than makes up for his time away. Since I also work, things can get pretty hectic during the week.

In my previous life, I would have been way too classy to pick up a bag of frozen hashbrowns at the grocery store.

How things change.

I still love the idea of making absolutely everything from scratch. But there are times when something’s got to give, and I sure don’t want it to be my sanity.

So I cook simple, one-pot meals and use shortcuts now and then. But I have a feeling that I’m not the only one, so here it is!

Variations on this Taco Beef and Potato Skillet:

• Substitute canned or frozen veggies for the carrots, onion and pepper. Add in different ones if you have them in your fridge!
• Swap the ground beef for beans if you are vegetarian or just don’t have ground beef on hand.
• Swap the hashbrowns for tater tots if those are more readily available.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Taco Beef and Potato Skillet

An easy, one skillet Mexican dish that the whole family will love! Made easier with frozen hashbrown potatoes and packed with hidden veggies!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 486cal

Author Ashley Fehr

Ingredients

• 1 tbsp canola oil
• 4 cups frozen hasbrowns cubed or shredded, thawed
• 1 lb ground beef
• 2 medium carrots shredded
• 1 medium onion diced
• 1 sweet pepper diced
• 2 tsp cumin
• 1 tsp salt
• 1 tsp garlic powder
• 2 tsp chili powder
• 1/2 tsp oregano
• 1/2 tsp paprika
• 1 cup plain tomato sauce or crushed tomatoes
• 1/2 cup prepared salsa
• 1 1/2 cups shredded cheddar cheese

Instructions

• In a large skillet, heat the oil over medium high heat. Add the hasbrowns and cook until crispy and browned, stirring only as necessary (don’t stir too much or they’ll get mushy!). Remove from the skillet and keep warm.
• In the same skillet, cook ground beef, carrots, onion, pepper, cumin, salt, garlic powder, chili powder, oregano and paprika until beef is browned, about 5-8 minutes. Stir in tomato sauce and salsa.
• Top with hashbrowns and cheese, cover and heat over medium heat until cheese is melted.
• Optional: top with green onions and serve with more salsa.

Nutrition

Calories: 486cal | Carbohydrates: 34g | Protein: 24g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 1043mg | Potassium: 997mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4950IU | Vitamin C: 42.7mg | Calcium: 263mg | Iron: 4.4mg

The post Taco Beef and Potato Skillet appeared first on The Recipe Rebel.