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Cacio e pepe hash brown breakfast casserole

By: Pollyanna Coupland
Food producer, delicious.

Published: 25 Apr 25
Updated: 25 Apr 25

Cacio e pepe hash brown breakfast casserole

American-style breakfast casserole is the easy brunch recipe you need in your life. Here’s why this recipe is a fantastic way of cooking a stress-free brunch…

Fusion flavours: There’s blend of delicious inspirations in this simple brunch: Italian cacio e pepe meets Spanish tortilla (the hash browns), all served as an American ‘breakfast casserole’ (a must-try update on quiche).
Zero-fuss: Just whisk everything together and pop it in the oven. Once cooked, place the breakfast casserole on the table for people alongside the salty butter and crusty bread, so everyone can assemble their own sandwiches. If there’s not melted butter trickling down your hand when you’re eating it, you’re not doing it right.
Spring feast: Serve this dish for a laid-back brunch in late spring, when British asparagus is at its peak.

Browse more brilliant brunch recipes.

Easy
May 2025

Test kitchen approved

Serves 6
Prep time 10 min . Cooking time 40 min

American-style breakfast casserole is the easy brunch recipe you need in your life. Here’s why this recipe is a fantastic way of cooking a stress-free brunch…

Fusion flavours: There’s blend of delicious inspirations in this simple brunch: Italian cacio e pepe meets Spanish tortilla (the hash browns), all served as an American ‘breakfast casserole’ (a must-try update on quiche).
Zero-fuss: Just whisk everything together and pop it in the oven. Once cooked, place the breakfast casserole on the table for people alongside the salty butter and crusty bread, so everyone can assemble their own sandwiches. If there’s not melted butter trickling down your hand when you’re eating it, you’re not doing it right.
Spring feast: Serve this dish for a laid-back brunch in late spring, when British asparagus is at its peak.

Browse more brilliant brunch recipes.

Vegetarian

Nutrition: per serving

Calories: 413kcals
Fat: 24g (8.2g saturated)
Protein: 23g
Carbohydrates: 25g (1.8g sugars)
Fibre: 3g
Salt: 1.2g

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Ingredients

12 medium eggs
80g pecorino or veggie equivalent, finely grated
2 tsp black peppercorns, ground coarsely in a pestle and mortar
6 frozen hash browns, halved
Bunch (about 250g) asparagus
Extra-virgin olive oil to drizzle
1 tiger baguette and good quality salted butter to serve

Specialist kit

23cm x 16cm x 6cm oven dish

Method

Heat the oven to 200ºC/180ºC fan/gas 6 and line the oven dish with baking paper. Beat the eggs with a good pinch of salt in a large bowl or jug, then stir in three quarters of both the cheese and coarsely ground pepper. Pour the mixture into the lined dish, evenly distribute the hash brown pieces, then top it all with the remaining cheese and pepper. Bake in the oven for 40 minutes.
Blanch the asparagus in salted boiling water for 3 minutes, then plunge into cold water to cool and retain its bright green colour. Drizzle with a touch of extra-virgin olive oil and season with salt and pepper. When the breakfast casserole is ready, slice into 6 even portions and serve with the asparagus and plenty of crusty bread and butter.

Recipe from May 2025 Issue

Nutrition

Nutrition: per serving

Calories: 413kcals
Fat: 24g (8.2g saturated)
Protein: 23g
Carbohydrates: 25g (1.8g sugars)
Fibre: 3g
Salt: 1.2g

delicious. tips

Elevated entertaining: For a smarter presentation, get yourself a butter curler. Not only do the curls look pretty but they also give you chilled yet spreadable butter.