This Hashbrown Egg Casserole is a cozy, hearty dish perfect for breakfast or brunch. With crispy hashbrowns, fluffy eggs, and gooey cheese, it’s so satisfying!
Trust me, this dish makes mornings feel special. I love making it ahead of time. Just pop it in the oven, and breakfast is ready! Who doesn’t love easy mornings? 🥰
Key Ingredients & Substitutions
Hashbrowns: Frozen hashbrowns are super convenient! You can also use fresh grated potatoes, but remember to squeeze out excess moisture to avoid a soggy casserole.
Breakfast Sausage: I love using pork sausage, but turkey sausage or plant-based sausage work as good substitutes! Feel free to play with spices for a different flavor.
Cheddar Cheese: Sharp cheddar adds a wonderful tang. If you’re in the mood for something milder, go for Monterey Jack or even pepper jack for a little kick.
Eggs: Fresh eggs are a must! For a vegan option, consider using a chickpea egg substitute – just mix 1/4 cup of chickpea flour with 1/4 cup of water per egg.
Onion: I enjoy the flavor it adds, but you can skip it if you’re not a fan or replace it with green onions for a milder taste.
How Do I Bake the Perfect Hashbrown Egg Casserole?
Baking this casserole to perfection means achieving that creamy inside with a crisp top. Here are some tips:
- Be sure to spread the hashbrowns evenly. This ensures every bite gets that crispy texture.
- Don’t overmix the egg mixture. Just whisk until combined to keep the eggs fluffy.
- Check for doneness around the 45-minute mark. A toothpick should come out clean from the center.
- Let it cool for a few minutes before cutting. This helps the casserole set up a bit more.
- Garnish with fresh herbs! They add a fresh burst of flavor and color to your dish.
How to Make Hashbrown Egg Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 cups frozen hashbrowns (thawed)
- 1 lb breakfast sausage, cooked and crumbled
- 6 large eggs
- 1 cup milk
- 2 cups shredded cheddar cheese, divided
- 1/2 cup diced cooked ham or bacon pieces
- 1/2 cup chopped onion (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This hearty breakfast dish takes about 15 minutes to prepare and 45-55 minutes to bake. With a total time of about 1 hour, this casserole is easy to make and perfect for feeding a crowd or meal prepping for the week!
Step-by-Step Instructions:
1. Prepping Your Oven and Dish:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grab a 9×13-inch baking dish and lightly grease it with cooking spray or butter. This will help prevent the casserole from sticking!
2. Layering the Hashbrowns:
Spread the thawed hashbrowns evenly across the bottom of your greased baking dish. Make sure they’re nicely packed down in an even layer so they can crisp up while baking!
3. Adding the Meats:
Now sprinkle the cooked breakfast sausage and diced ham or bacon pieces evenly over the hashbrowns. If you’re using onions, add them on top as well! This layer adds a yummy savory flavor.
4. Mixing the Eggs:
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until everything is well combined. This fluffy egg mixture is going to bind all of those tasty layers together!
5. Cheese It Up:
Sprinkle 1 cup of the shredded cheddar cheese over the meaty layer. This adds a delicious cheesy element before you pour on the eggs!
6. Pouring It Together:
Carefully pour the egg mixture evenly over the casserole. It’s okay if it covers everything a bit—you want that flavorful blend in every bite! Top it off with the remaining 1 cup of cheddar cheese.
7. Baking Until Golden:
Slide the casserole into your preheated oven and bake for about 45-55 minutes. You’re looking for the eggs to be set and the top to be golden brown and bubbly. If you’re not sure, a toothpick should come out clean from the center!
8. Cooling and Serving:
Once it’s done baking, take it out and let it cool for about 5 minutes. This allows the casserole to set a bit more, making it easier to cut into squares. Finally, garnish with chopped fresh parsley or chives to make it look fancy!
9. Enjoy!
Slice, serve warm, and enjoy your delicious, hearty hashbrown egg casserole. It’s sure to be a hit at your breakfast or brunch!
Can I Use Fresh Potatoes Instead of Frozen Hashbrowns?
Absolutely! If you’re using fresh potatoes, grate them and make sure to squeeze out excess moisture to avoid a soggy casserole. You can also par-cook them in boiling water for a few minutes to soften before adding.
Can I Make This Casserole Ahead of Time?
Yes, you can prepare the casserole the night before! Just assemble it, cover it with foil, and refrigerate. Bake it in the morning; you may need to add a few extra minutes to the baking time if it’s coming straight from the fridge.
How Do I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. To reheat, you can pop it in the microwave or warm it up in the oven at 350°F (175°C) until heated through.
What Variations Can I Try?
Feel free to customize your casserole! You can add vegetables like bell peppers or spinach, use different cheeses like feta or mozzarella, or swap out the meats for something like turkey or vegetarian sausage. The possibilities are endless!
