If you’re looking for a breakfast or brunch dish that’s hearty, comforting, and packed with flavor, look no further than Egg Hashbrown Casserole! This easy, one-dish wonder combines crispy hashbrowns, fluffy eggs, melted cheese, and savory seasonings into a delicious, baked casserole that’s perfect for feeding a crowd or enjoying a cozy family breakfast. Whether you’re serving it for a holiday morning, a weekend brunch, or a simple weekday treat, this casserole will quickly become a family favorite.
Why You’ll Love This Recipe
Egg Hashbrown Casserole is the ultimate comfort food—crispy hashbrowns, creamy eggs, and gooey cheese all baked together to perfection. It’s easy to make, filling, and endlessly customizable. Plus, it’s a great make-ahead dish, so you can assemble it the night before and pop it in the oven the next morning. With just a few simple ingredients, you’ll have a warm, satisfying meal on the table in no time. If you love breakfast casseroles or are looking for a dish to serve at your next brunch gathering, this one is sure to please everyone.
Ingredients
Here’s a sneak peek at what you’ll need to make this savory casserole. You’ll find the full ingredient list and measurements below:
- Frozen hashbrowns (or fresh if preferred)
- Eggs
- Shredded cheese (cheddar is classic, but feel free to experiment)
- Milk or heavy cream
- Onion (optional)
- Bell peppers (optional)
- Salt and pepper
- Garlic powder (optional)
- Crumbled cooked bacon or sausage (optional, but highly recommended for extra flavor)
For the complete list and measurements, check the recipe card below.
Directions
1. Preheat the Oven and Prepare Your Dish
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease a 9×13-inch baking dish with a little butter or cooking spray to prevent sticking. You want the casserole to slide out easily once it’s done.
2. Layer the Hashbrowns
Spread the frozen hashbrowns evenly in the bottom of the baking dish. If you’re using fresh hashbrowns, make sure to sauté them briefly in a pan to get them a bit crispy before adding them to the dish.
3. Sauté Vegetables (If Using)
If you’re adding onions or bell peppers, sauté them in a small pan over medium heat until they soften and become fragrant—about 5 minutes. This step adds depth of flavor and ensures that the veggies cook thoroughly in the casserole.
4. Prepare the Egg Mixture
In a large bowl, whisk together the eggs, milk (or heavy cream), salt, pepper, garlic powder, and any additional seasonings. For extra flavor, you can add a pinch of paprika or dried herbs like oregano or thyme.
5. Assemble the Casserole
Pour the egg mixture evenly over the hashbrowns in the baking dish. Sprinkle the sautéed vegetables (if using), crumbled bacon or sausage, and shredded cheese over the top. Press everything down lightly to help the ingredients settle.
6. Bake the Casserole
Place the casserole in the preheated oven and bake for 40-50 minutes, or until the eggs are fully set and the top is golden brown. You can test doneness by inserting a knife into the center—if it comes out clean, it’s ready.
7. Serve and Enjoy
Once your casserole is done, allow it to cool for a few minutes before slicing. Serve it hot with a side of fresh fruit, a drizzle of hot sauce, or a dollop of sour cream for a bit of extra flavor.
Expert Tips and Tricks
- Make-Ahead: This casserole is a great make-ahead option! You can assemble it the night before, cover it with plastic wrap, and refrigerate it overnight. In the morning, just pop it in the oven and bake as directed.
- Crispier Hashbrowns: For extra crispy hashbrowns, try baking them in the oven for about 10-15 minutes before assembling the casserole. This will give the hashbrowns a crispier texture that holds up well during baking.
- Cheese Choices: While cheddar cheese is the most common choice, feel free to experiment with other types like Monterey Jack, mozzarella, or even a blend of cheeses for a different flavor.
- Customize the Meat: If you’re not a fan of bacon or sausage, you can leave it out or substitute it with diced ham, cooked chicken, or even a vegetarian option like mushrooms or spinach.
Recipe Variations and Possible Substitutions
- Vegetarian Version: Skip the bacon or sausage and add more veggies like spinach, mushrooms, or zucchini for a vegetarian-friendly casserole.
- Low-Carb Version: To make this dish low-carb, swap the hashbrowns for cauliflower rice or shredded zucchini. Just be sure to squeeze out any excess moisture from the zucchini before adding it to the casserole.
- Dairy-Free: If you need a dairy-free version, use non-dairy milk (like almond or coconut milk) and dairy-free cheese to make this casserole fit your dietary needs.
Serving and Pairing Suggestions
This casserole is great on its own, but if you’re looking to round out your meal, here are a few ideas:
- Side Dishes: Pair the casserole with a fresh fruit salad, roasted veggies, or a light green salad to balance out the richness.
- Drinks: A freshly brewed cup of coffee, freshly squeezed orange juice, or even a mimosa would pair wonderfully with this breakfast casserole.
- Condiments: Top your casserole with a dollop of sour cream, salsa, or hot sauce for an extra burst of flavor.
Storage and Reheating Tips
If you have leftovers, store the casserole in an airtight container in the fridge for up to 3 days. To reheat, simply microwave individual portions or warm it in the oven at 350°F (175°C) for about 10-15 minutes until heated through.
4 FAQs
1. Can I use fresh hashbrowns instead of frozen?
Yes! If you’re using fresh hashbrowns, I recommend sautéing them in a pan first to get them crispy before adding them to the casserole. This will prevent them from becoming soggy during baking.
2. Can I make this casserole without meat?
Absolutely! You can easily make this dish vegetarian by omitting the meat and adding more veggies like spinach, mushrooms, or bell peppers.
3. Can I freeze the casserole?
Yes, you can freeze this casserole before baking. Assemble it, cover it tightly with plastic wrap and foil, and freeze for up to 2 months. When you’re ready to bake it, thaw it overnight in the fridge and then bake as directed.
4. Can I use a different type of cheese?
Yes! Feel free to swap the cheddar cheese for any other cheese you like, such as mozzarella, gouda, or Monterey Jack. A cheese blend works great too!
Conclusion
This Egg Hashbrown Casserole is the perfect dish to bring comfort and flavor to your breakfast or brunch table. With its crispy hashbrowns, fluffy eggs, melted cheese, and savory additions, it’s a meal that’s sure to please everyone. Whether you’re cooking for a family, a group of friends, or just enjoying a cozy morning at home, this casserole is a simple and satisfying option that’s both filling and flavorful. Try it out, and watch it become a new favorite in your recipe collection!
Print
Egg Hashbrown Casserole: The Ultimate Breakfast Comfort Food
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Total Time: 55-65 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Brunch, Comfort Food
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Egg Hashbrown Casserole is a comforting and hearty breakfast dish combining crispy hashbrowns, fluffy eggs, savory cheese, and seasonings. This easy, one-pan wonder is perfect for feeding a crowd and can be made ahead for a stress-free morning. Ideal for family breakfasts, brunches, and holiday gatherings!
Ingredients
- 1 (30 oz) bag frozen hashbrowns (or fresh hashbrowns)
- 8 large eggs
- 1 cup shredded cheddar cheese (or your preferred cheese)
- 1 cup milk or heavy cream
- 1 small onion (optional), diced
- 1 bell pepper (optional), diced
- Salt and pepper to taste
- 1 tsp garlic powder (optional)
- 1/2 cup cooked crumbled bacon or sausage (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Layer the hashbrowns evenly in the bottom of the prepared dish. (If using fresh hashbrowns, sauté them briefly in a pan to get them crispy before adding.)
- Sauté the vegetables (onion and bell pepper) in a pan over medium heat for about 5 minutes until softened.
- Prepare the egg mixture: Whisk together the eggs, milk (or heavy cream), salt, pepper, garlic powder, and any additional seasonings.
- Assemble the casserole: Pour the egg mixture over the hashbrowns. Add the sautéed vegetables, crumbled bacon or sausage, and shredded cheese on top. Lightly press the mixture down.
- Bake the casserole for 40-50 minutes or until the eggs are set and the top is golden brown. Test with a knife—if it comes out clean, it’s ready.
- Serve and enjoy once it’s slightly cooled. Serve with fresh fruit or a dollop of sour cream.
Notes
- Make-Ahead: This casserole can be assembled the night before and refrigerated overnight. Just bake it the next morning.
- Customize the meat: Feel free to use ham, chicken, or even skip the meat for a vegetarian version.
- Crispier hashbrowns: For crispier hashbrowns, bake them in the oven for 10-15 minutes before adding them to the casserole.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 210mg