This hearty hashbrown breakfast casserole is a morning winner! With crispy hashbrowns, fluffy eggs, and gooey cheese, it’s a dish everyone will love.
It’s so easy to whip up! Just mix it all together and pop it in the oven. I love serving it with some hot sauce on the side—adds just the right kick! 😋
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns make this recipe super easy! If you want to skip the frozen section, you can grate fresh potatoes, but be sure to soak and dry them to remove excess moisture. This helps with crispiness.
Sausage or Bacon: I love using cooked sausage for its rich flavor. If you’re looking for a lighter option, turkey sausage or even vegetarian sausage crumbles are great alternatives. You can leave it out for a meatless version too!
Creaminess: The milk adds creaminess but you can swap it with almond milk or any nut milk if you’re dairy-free. For a richer flavor, half-and-half or sour cream works nicely too if you’re looking for something indulgent.
Cheese: Sharp cheddar gives a robust flavor, but you could use mozzarella or Monterey Jack instead for a milder taste. Mixing different cheeses can also create a delightful depth!
How Do I Ensure My Casserole is Perfectly Set?
Making sure your egg casserole sets just right can be a bit tricky. Follow these steps for perfect results:
- Preheat your oven well before baking. A hot oven is crucial for cooking the eggs evenly.
- Keep an eye on the time! Start checking around the 30-minute mark. Every oven can be a little different.
- A toothpick inserted in the center should come out clean when the eggs are fully cooked.
- If you add whole eggs on top, wait until the last 15 minutes to add them so they don’t overcook.
- Let it rest for 5 minutes after baking. This helps it set better and makes it easier to cut.
With a bit of patience, you’ll have a delicious casserole that is fluffy and full of flavor!
Hashbrown Breakfast Casserole with Egg
Ingredients You’ll Need:
For the Casserole:
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
- 1 cup cooked and crumbled breakfast sausage or bacon bits
- 2 cups shredded sharp cheddar cheese
- 6 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 green onions, sliced (for garnish)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 40-45 minutes for baking, plus another 5 minutes to let it cool before you dive in. So, in total, you’re looking at around 1 hour. Just enough time to brew some coffee while it bakes! ☕
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). This ensures that our casserole cooks evenly. While that’s heating up, lightly grease a 9×13 inch baking dish so it doesn’t stick.
2. Layer the Hashbrowns:
Spread those thawed hashbrowns evenly across the bottom of your baking dish. This is going to be the crunchy, delicious base of our casserole!
3. Add the Veggies and Meat:
Next, sprinkle the diced red bell pepper, onion, and your choice of cooked breakfast sausage or bacon all over the hashbrowns. It adds flavor and a nice texture!
4. Cheese It Up:
Now, grab 1 1/2 cups of the shredded cheddar cheese and sprinkle it over your mixture. Who doesn’t love a cheesy breakfast? The more, the merrier!
5. Whisk the Egg Mixture:
In a large bowl, whisk together the eggs, milk, salt, and black pepper until everything is well combined. This is the magical mixture that will hold everything together.
6. Combine it All:
Pour that egg mixture evenly over the layers in your casserole dish. Don’t worry if it looks a bit messy; it’ll all come together beautifully as it bakes.
7. Final Cheese Layer:
Top it off with the remaining 1/2 cup of cheddar cheese. This will create a nice golden crust when it cooks!
8. Bake:
Place your casserole in the oven and bake uncovered for 40-45 minutes. You’ll know it’s done when the eggs are set, and the top is golden brown. Yum!
9. Egg Decor (Optional):
If you’d like a decorative touch, you can crack a few eggs on top during the last 15 minutes of baking. This makes for a beautiful presentation!
10. Cool Down:
Once it’s done, remove the casserole from the oven and let it rest for about 5 minutes. This helps it set and makes serving easier.
11. Garnish and Serve:
Finally, sprinkle your sliced green onions on top for a fresh, colorful finish. Serve it warm and enjoy a delightful breakfast that’s sure to please!
Enjoy this warm, cheesy, and comforting breakfast casserole that makes the perfect start to any day! 🥚🍽️
Can I Use Fresh Hashbrowns Instead of Frozen?
Absolutely! If you prefer fresh hashbrowns, just grate your potatoes, soak them in cold water for about 30 minutes to remove excess starch, and then dry them thoroughly before using. This will help achieve that nice crispy texture.
Can I Make This Casserole the Night Before?
Yes, you can prepare the casserole up to the point just before baking. Cover it tightly with plastic wrap and refrigerate overnight. Remove it from the fridge about 30 minutes before baking to allow it to come to room temperature, then bake as directed.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or oven. Just add a splash of milk if it’s a bit dry when warming it up!
Can I Substitute the Cheese?
Yes! While sharp cheddar adds fantastic flavor, you can use other cheeses such as Monterey Jack, mozzarella, or even a blend. Mixing cheeses can create a delightful taste profile!