This Cheesy Hashbrown Egg Casserole is a warm and tasty breakfast treat! With fluffy eggs, crispy hashbrowns, and gooey cheese, it’s sure to make everyone smile.
You can whip this up for a family gathering or just because it’s a Monday and you need some comfort food. I love making this for brunch—it’s always a hit! 🍳🧀
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns are super convenient, but if you prefer fresh, you can shred your own potatoes instead. Just remember to soak and dry them well to prevent excess moisture!
Sour Cream: This adds creaminess to the dish, but Greek yogurt works too if you’re looking for a tangy twist or a lower-fat option. Just make sure it’s plain.
Cheddar Cheese: Sharp cheddar delivers a strong flavor, but feel free to mix it up! Monterey Jack, pepper jack, or even mozzarella can be used. I love a blend for extra flavor.
Onion: If you’re not a fan of onion, you can simply skip it or use green onions for a milder taste. For a sweeter alternative, caramelized onions would be great, too!
Eggs: Always use large eggs for proper measurements. If you’re vegan or have egg allergies, there are egg substitutes, like a flax egg or commercial egg replacers.
How Do I Ensure My Casserole Is Perfectly Cooked?
Getting the right bake on your casserole can be tricky. Here are my tips for success:
- Make sure your oven is fully preheated before putting in the casserole. This ensures even cooking.
- The baking time may vary depending on your oven, so keep an eye on it. It’s done when a knife inserted in the center comes out clean.
- If the top gets too brown before the eggs are set, cover it loosely with foil for the last 10-15 minutes of baking.
- Let it cool for 5 minutes after baking; this helps it hold together better when you cut it.
With these tips, you can make a delicious casserole that will impress everyone!
Cheesy Hashbrown Egg Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1 cup sour cream
- 1/2 cup chopped onion (optional)
- 2 cups shredded sharp cheddar cheese, divided
- 12 large eggs
- 1 1/2 cups milk (whole or 2%)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon paprika (optional)
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This cheesy hashbrown egg casserole takes about 15 minutes to prepare and 45–55 minutes to bake. In total, you’ll need around 1 hour to 1 hour and 10 minutes, plus a few minutes for cooling before serving. Perfect for a cozy breakfast or brunch!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, prepare your baking dish by lightly greasing a 9×13-inch casserole dish so nothing sticks!
2. Mix the Hashbrowns:
In a large mixing bowl, combine the thawed hashbrowns, sour cream, and chopped onion (if you’re using it). Add in 1 1/2 cups of shredded cheddar cheese and stir everything together until it’s well mixed. This will be the hearty base of your casserole!
3. Prepare the Egg Mixture:
In a separate bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and paprika until everything is fully combined. This mixture will bring together all the flavors!
4. Combine the Mixtures:
Now, pour the egg mixture over the hashbrown mixture. Gently stir together, making sure everything is evenly distributed. This is the heart of your casserole, so take your time!
5. Transfer to Baking Dish:
Pour the combined mixture into the prepared baking dish, spreading it out evenly. This will help it cook properly and ensure every bite is deliciously cheesy!
6. Add More Cheese:
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole. This will create a beautiful, cheesy crust as it bakes.
7. Bake in the Oven:
Place the dish in the preheated oven and bake uncovered for 45–55 minutes. You’ll know it’s ready when the eggs are set and the top is a lovely golden brown. Make sure you give it a peek halfway through! ❤️
8. Cooling Time:
Once baked, remove the casserole from the oven and let it cool for about 5 minutes. This waiting time helps it firm up a little, making it easier to cut into squares.
9. Garnish and Serve:
Before serving, sprinkle some fresh chopped parsley or chives on top for a beautiful touch! Then cut it into squares and enjoy while it’s warm. This casserole is a winner for brunch, breakfast, or even a cozy dinner!
Enjoy your cheesy, hearty slice of happiness!
Can I Use Fresh Hashbrowns Instead of Frozen?
Absolutely! If you prefer fresh hashbrowns, just shred your potatoes and soak them in water for about 30 minutes to remove excess starch. Make sure to dry them thoroughly before using to avoid a soggy casserole.
Can I Make This Casserole Ahead of Time?
Yes, you can prepare the casserole the night before! Simply follow the recipe up to the baking step, cover it tightly, and refrigerate. In the morning, bake it directly from the fridge, adding an extra 10-15 minutes to the baking time.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it in the microwave or the oven. If using the oven, cover it with foil and heat at 350°F (175°C) until warmed through.
Can I Customize the Cheese?
Definitely! While sharp cheddar is delicious, you can mix it up with other cheeses like Monterey Jack, pepper jack, or mozzarella. Experimenting with different cheeses can add interesting flavors to your casserole!