This Egg and Hashbrown Casserole is the perfect comfort dish for breakfast! It’s loaded with fluffy eggs, crispy hashbrowns, and gooey cheese all baked together.
What’s great is it’s super easy to make ahead of time. Just mix everything, pop it in the oven, and enjoy the tasty smell wafting through your kitchen. Who wouldn’t love that?
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns are super convenient. If you’re looking to make it fresher, you can grate your own potatoes. Just be sure to squeeze out the extra moisture!
Eggs: Large eggs are a must for this recipe. If you need an egg substitute for dietary reasons, consider using 1/4 cup of unsweetened applesauce per egg or a flaxseed mixture (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
Sour Cream: If you prefer a lighter option, Greek yogurt can work just as well. It adds creaminess and a slight tangy flavor too.
Cheddar Cheese: I love using sharp cheddar for extra flavor, but you can mix it up with Monterey Jack or even a spice blend like pepper jack for a kick!
Meat: While bacon or sausage adds great flavor, feel free to leave it out for a vegetarian dish or substitute with cooked spinach or bell peppers for added veggies.
How Do You Achieve the Perfect Casserole Texture?
The key to a great casserole is balancing the cooking time and temperature. Here’s how to ensure it comes out just right:
- Thawing Hashbrowns: Make sure your hashbrowns are completely thawed and patted dry to avoid excess moisture that can make it soggy.
- Baking Time: Keep an eye on it! If it starts to brown too quickly, cover it lightly with foil while it finishes baking.
- Checking Doneness: Insert a knife in the center; it should come out clean when fully cooked. If it’s jiggly, give it more time.
Letting it cool for a few minutes before cutting will help keep the pieces from falling apart. Enjoy your cooking!
Egg And Hashbrown Casserole
Ingredients You’ll Need:
Main Ingredients:
- 4 cups frozen shredded hashbrowns, thawed
- 8 large eggs
- 1 cup sour cream
- 1/2 cup milk
- 2 cups shredded cheddar cheese, divided
Optional Ingredients:
- 1/2 cup chopped cooked bacon or sausage
- 1/4 cup chopped onions
Seasoning:
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
For Garnish:
- 1 tbsp chopped fresh parsley
How Much Time Will You Need?
This Egg and Hashbrown Casserole takes about 15 minutes to prep and around 45-50 minutes to bake. Make sure to let it cool slightly before serving, making the total time about 1 hour and 15 minutes. Perfect for a cozy breakfast or brunch!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by setting your oven to 350°F (175°C). While the oven heats up, lightly grease a 9×13-inch baking dish to prevent sticking.
2. Prepare the Egg Mixture:
In a large mixing bowl, whisk together the eggs, sour cream, milk, salt, pepper, and garlic powder until everything is well blended. This will create a creamy base for your casserole!
3. Combine Ingredients:
Next, fold in the thawed hashbrowns, half of the shredded cheese, and the optional cooked bacon or sausage and onions if you’re using them. Mix gently until everything is nicely combined.
4. Pour and Spread:
Pour the mixture into the prepared baking dish, spreading it out evenly so it cooks evenly in the oven.
5. Add Cheese on Top:
Sprinkle the remaining shredded cheese over the top of the casserole. This will give it a deliciously cheesy crust!
6. Bake:
Place the dish in the oven and bake uncovered for 45-50 minutes. You want the casserole to be set in the middle and golden brown on top. It’s okay to check it a little early!
7. Cool and Garnish:
Once baked, let the casserole cool for about 5-10 minutes to set. Garnish with chopped fresh parsley for a pop of color and flavor.
8. Serve:
Cut into squares and serve warm. Enjoy your hearty and cheesy Egg and Hashbrown Casserole with friends and family!
Can I Use Fresh Hashbrowns Instead of Frozen?
Absolutely! If you’re using fresh potatoes, just peel and shred them, then rinse to remove excess starch. Pat them dry before adding to the mixture to avoid a soggy casserole.
Can I Make This Casserole in Advance?
Yes, you can prepare the casserole the night before! Assemble it, cover tightly, and refrigerate. Just add an extra 10-15 minutes to the baking time since it will be cold from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just pop it in the microwave or warm it in the oven until heated through.
Can I Use Different Cheeses?
Definitely! Feel free to mix in different types of cheese such as mozzarella, pepper jack, or even a cheese blend for varied flavors. The possibilities are endless!