This Crack Breakfast Casserole with hashbrowns is the ultimate morning treat! It’s packed with eggs, cheese, and your favorite breakfast meats, all baked into a tasty dish.
I love how the crispy hashbrowns form a perfect base. This casserole is great for feeding a crowd, and honestly, you might just want seconds (or thirds)! 😄
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns are super convenient for this dish. If you prefer a fresher option, you can grate fresh potatoes, but remember to squeeze out excess moisture.
Cheese: Cheddar cheese adds that classic flavor. If you want a different taste, consider using Monterey Jack or pepper jack for a bit of spice.
Bacon: While I love crispy bacon for that added crunch, turkey bacon or even sausage can be great substitutes for a different twist.
Onions: The chopped onions are optional, but they bring great depth of flavor. If you’re not a fan, try substituting with green onions for a milder taste.
Cream Cheese: Using cream cheese makes the casserole creamy. If you’re looking for a lighter version, try using Greek yogurt instead for a tangy kick.
How do I get the perfect texture for the hashbrown crust?
Creating a crispy bottom layer with the hashbrowns is essential! Here’s how:
- Ensure the hashbrowns are fully thawed and drained of excess moisture; damp hashbrowns will lead to a soggy base.
- Mix them well with melted butter and cheese, ensuring every bite is flavorful.
- Press the hashbrowns firmly into the greased baking dish, which helps them hold together while baking.
- Bake them first for about 15-20 minutes or until they’re starting to turn golden before adding the egg mixture. This pre-baking step ensures a crunchy bottom!
Crack Breakfast Casserole Hashbrown
Ingredients You’ll Need:
Base:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1/2 cup unsalted butter, melted
Cheesy Filling:
- 2 cups shredded cheddar cheese, divided
- 1/2 cup chopped onion (optional)
- 12 large eggs
- 1 (8 oz) package cream cheese, softened
- 1 cup sour cream
Bacon Topping:
- 1 lb cooked bacon, chopped
- Salt and pepper, to taste
For Garnish:
- Fresh parsley or chives, chopped
How Much Time Will You Need?
This delicious breakfast casserole takes about 20 minutes of prep time and approximately 40-45 minutes of baking time, plus an additional 5 minutes to cool before serving. Overall, you’re looking at around 1 hour and 5 minutes to enjoy this tasty dish from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure it’s nice and hot when your casserole goes in.
2. Prepare the Hashbrown Layer:
In a large mixing bowl, combine the thawed hashbrowns with the melted butter and 1 cup of shredded cheddar cheese. Mix everything until the hashbrowns are well coated. Then, spread the mixture evenly into a lightly greased 9×13-inch baking dish, pressing down gently to form a solid crust.
3. Mix the Egg Filling:
In a separate large bowl, beat the eggs together with the softened cream cheese until the mixture is smooth. Then stir in the sour cream, chopped onion (if you’re using it), and season with salt and pepper, mixing until everything is well blended.
4. Assemble the Casserole:
Pour the egg mixture evenly over the hashbrown crust, trying to cover it completely. Next, sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top. Finally, scatter the chopped bacon over the cheese layer.
5. Bake:
Place the casserole in the preheated oven and bake uncovered for about 40-45 minutes. You’ll know it’s ready when the eggs are set and the edges are nicely golden brown.
6. Optional Extra Eggs:
If you want to get creative like the picture, during the last 10 minutes of baking, you can carefully crack a few more eggs on top of the casserole, spacing them out for a lovely presentation. Bake until the eggs are cooked to your preference.
7. Serve and Enjoy:
Once done, remove the casserole from the oven and let it cool for about 5 minutes. Before serving, garnish with chopped fresh parsley or chives. Then dig in and enjoy your hearty Crack Breakfast Casserole Hashbrown!
Can I Use Fresh Hashbrowns Instead of Frozen?
Yes, you can! If you prefer fresh hashbrowns, just be sure to grate them and squeeze out any excess moisture to prevent a soggy crust in your casserole.
What Can I Substitute for Bacon?
If you want to change things up, turkey bacon, ham, or even cooked sausage works well. You can also make it vegetarian by simply omitting the meat altogether and adding extra veggies!
How Do I Store Leftovers?
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave or in the oven at a low temperature until warmed through.
Can I Make This Casserole Ahead of Time?
Absolutely! You can assemble the casserole the night before, cover it, and refrigerate it. Just remember to extend the baking time by a few minutes if you’re baking it straight from the fridge.
