This Hashbrown Breakfast Casserole is a fantastic start to your day! It has crispy hashbrowns, fluffy eggs, and yummy cheese all baked together to perfection.
This dish is great for brunch gatherings or a cozy family breakfast. Plus, you can make it ahead of time! Who doesn’t love a comforting meal that’s super easy to prepare? 😊
Key Ingredients & Substitutions
Hashbrowns: Frozen hashbrowns are super convenient for this recipe. If you prefer fresh, you can grate potatoes and soak them for 30 minutes in cold water, then squeeze out excess moisture. They will need to be cooked a bit longer.
Cheddar Cheese: I love sharp cheddar for its rich flavor. If you want to mix it up, try pepper jack for some spice or mozzarella for a milder taste. Just remember, any cheese that melts well will work!
Bacon: Bacon adds a great crunch and flavor. If you’re looking for a healthier option, turkey bacon or sausage works well too. You can also use cooked veggies like spinach or bell peppers for a vegetarian version.
Eggs: Feel free to adjust the number of eggs to your liking. If you’re in a pinch, egg substitute can work, but the texture may vary slightly.
How Can You Ensure Even Cooking of the Casserole?
Getting that perfect bake is key! The first step is to ensure you mix the ingredients thoroughly. This way, the flavors meld and cook evenly. Here are some tips:
- Preheat the oven fully to 350°F (175°C) for consistent heating.
- Spread the hashbrown mixture evenly in the baking dish, making sure there are no clumps.
- Baking uncovered helps everything set and get that nice golden top. If it starts to brown too quickly, cover it lightly with foil.
- When adding eggs, gently create wells without disrupting the casserole too much, so they cook evenly.
With these techniques, you’ll have a deliciously cooked casserole every time!
Hashbrown Breakfast Casserole Egg
Ingredients You’ll Need:
For the Casserole:
- 1 (30 oz) bag frozen hashbrowns, thawed
- 8 large eggs
- 1 cup milk
- 2 cups shredded cheddar cheese, divided
- 1/2 pound bacon, cooked and chopped
- 1 small onion, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish:
- 2 green onions, sliced
How Much Time Will You Need?
This delightful casserole takes about 15 minutes to prep and around 55 minutes total (45 minutes to bake and an additional 10-15 minutes to finish). So, set aside about an hour and 10 minutes from start to finish, and you’ll have a wonderful breakfast ready to serve!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, go ahead and preheat your oven to 350°F (175°C). While that’s heating up, lightly grease a 9×13-inch baking dish with cooking spray or a bit of butter—this will help keep your casserole from sticking.
2. Mix the Egg Mixture:
In a large mixing bowl, crack the 8 large eggs and add in the cup of milk, garlic powder, salt, and black pepper. Whisk these together until everything is well mixed and the eggs look nice and frothy!
3. Add the Hashbrowns and Other Ingredients:
Next, stir in the thawed hashbrowns, the chopped bacon, the chopped onion, and 1 1/2 cups of the shredded cheddar cheese. Make sure everything is evenly combined for that delicious flavor in every bite.
4. Transfer to Baking Dish:
Pour this lovely mixture into your prepared baking dish, spreading it out evenly. It’s important to get a good, even layer to ensure it cooks uniformly.
5. Bake the Casserole:
Pop the dish into your preheated oven and bake uncovered for about 45 minutes. The edges should start to get a little golden and the center should be set.
6. Add More Cheese:
After 45 minutes, take the casserole out of the oven and sprinkle the remaining 1/2 cup of cheddar cheese on top. Looks good already, doesn’t it?
7. Optional Egg Wells:
If you want, create small wells in the casserole and carefully crack an egg in each well. This adds an extra fun touch! If you’re happy with just the fluffy egg mixture, leave it as is.
8. Final Bake:
Return the casserole to the oven and bake for an additional 10-15 minutes, or until the eggs in the wells are cooked to your liking and the cheese is beautifully melted and golden.
9. Cool and Garnish:
Once out of the oven, let the casserole cool for a few minutes (this will make it easier to cut). Before serving, sprinkle some sliced green onions on top for a fresh, colorful touch.
10. Serve and Enjoy!
Now it’s time to dig in! Serve warm and enjoy this comforting, hearty Hashbrown Breakfast Casserole with eggs at breakfast or brunch—every bite is sure to please!
Enjoy your delicious creation! 🥳
Can I Use Fresh Hashbrowns Instead of Frozen?
Yes, you can! Just grate about 4-5 medium potatoes and soak them in cold water for 30 minutes to remove excess starch. Make sure to drain and dry them well before using. Note that fresh hashbrowns might take a bit longer to cook.
Can I Make This Recipe Vegetarian?
Absolutely! Simply omit the bacon and add your favorite vegetables such as bell peppers, mushrooms, or spinach for added flavor and texture. You might want to sauté the veggies first to soften them up.
How Long Can Leftovers Be Stored?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, just warm individual portions in the microwave or place the casserole back in the oven until heated through.
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the casserole a day in advance and keep it covered in the refrigerator. Just add an extra 10-15 minutes to the baking time if baking directly from the fridge.