This Easy Egg Hashbrown Casserole is the ultimate breakfast dish—creamy, cheesy, and packed with flavor! Perfect for weekend mornings or a special brunch gathering, it’s simple to make and sure to please a crowd. With just a few ingredients, you’ll have a hearty, comforting meal that can be prepared ahead of time and baked to perfection when you’re ready.
Personal Story & Background:
I first came across this dish during a family holiday gathering, and it quickly became a staple in our kitchen. My aunt made it for breakfast one year, and I remember being so excited when I took my first bite—the crispy hashbrowns combined with the rich, cheesy egg mixture was absolutely perfect. It’s the kind of dish that’s comforting and filling, without being too heavy. Over time, I’ve made this casserole for everything from brunch parties to quick weekday breakfasts, and it’s always a hit.
What I love about this Easy Egg Hashbrown Casserole is how versatile it is. You can easily adjust the ingredients to fit your preferences, whether you want to add vegetables, bacon, or extra cheese. Plus, it’s a one-dish wonder that saves time on clean-up, which is a huge bonus when you’ve got a hungry crowd!
Ingredient Notes:
- Frozen Hashbrowns: Using frozen hashbrowns makes this recipe a breeze. You can skip the peeling and grating, and they crisp up beautifully in the oven. You can find them in most grocery stores, but if you prefer fresh potatoes, you can easily make your own hashbrowns.
- Eggs: Eggs are the base of this casserole and provide the fluffy texture and richness that makes this dish so satisfying.
- Cheddar Cheese: Sharp cheddar cheese gives the casserole a bold, tangy flavor that complements the other ingredients. You can also use a blend of cheeses like Monterey Jack or Colby for a different flavor profile.
- Milk: Milk (or cream, if you prefer) helps create that creamy texture in the casserole. You can substitute with a non-dairy milk, like almond milk, if you need a dairy-free option.
- Sausage or Bacon (Optional): Adding cooked sausage or bacon brings extra flavor and makes the casserole even heartier. You can skip this step for a vegetarian version or try swapping in some sautéed vegetables like spinach or bell peppers.
Substitutions:
- Dairy-Free: Use non-dairy milk and vegan cheese for a dairy-free version. You can also replace eggs with a plant-based egg alternative if needed.
- Vegetarian: Omit the meat and add extra veggies like mushrooms, spinach, or diced tomatoes for a flavorful vegetarian version.
Step-by-Step Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
Step 2: Prepare the Hashbrowns
If you’re using frozen hashbrowns, simply let them thaw for a few minutes at room temperature. Spread them evenly in the bottom of the prepared baking dish, pressing them down slightly.
Step 3: Make the Egg Mixture
In a large bowl, whisk together the eggs, milk, salt, and pepper. Once mixed, add in the shredded cheddar cheese and cooked bacon or sausage (if using). Stir everything until the cheese is well-distributed.
Step 4: Pour the Mixture Over the Hashbrowns
Pour the egg and cheese mixture over the hashbrowns in the baking dish, making sure to cover the hashbrowns completely.
Step 5: Bake the Casserole
Bake the casserole in the preheated oven for 45-55 minutes, or until the eggs are set and the top is golden and slightly crispy. You can check for doneness by inserting a toothpick into the center—it should come out clean when the casserole is ready.
Step 6: Let it Cool and Serve
Let the casserole cool for 5-10 minutes before cutting into it. This helps it set up and makes for cleaner slices. Serve warm, with extra toppings like sour cream or salsa if you like.
Expert Tips for the Best Results:
- Add-ins: Customize the casserole with your favorite add-ins. Sauteed vegetables like onions, peppers, or mushrooms add great flavor, and fresh herbs like chives or parsley make a beautiful garnish.
- Crispy edges: If you love crispy edges, increase the temperature to 400°F (200°C) for the last 5-10 minutes of baking. This will give the hashbrowns a golden, crispy texture.
- Make ahead: You can prepare the casserole the night before! Simply assemble the dish, cover it with plastic wrap, and refrigerate overnight. In the morning, just pop it in the oven and bake as directed. It’s perfect for busy mornings.
Serving Suggestions:
This casserole is a complete meal on its own, but here are some tasty ideas to serve alongside it:
- Fresh fruit: A bowl of mixed berries, citrus slices, or even a simple fruit salad adds a refreshing contrast to the richness of the casserole.
- Toast or biscuits: Serve with a side of buttery toast or flaky biscuits for a comforting breakfast spread.
- Salsa or hot sauce: A dollop of salsa or a drizzle of hot sauce can add a spicy kick to the dish.
Storage and Reheating Tips:
- Fridge: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Simply reheat in the microwave or bake in the oven at 350°F (175°C) until warmed through.
- Freezer: You can freeze this casserole for up to 3 months. After baking, let it cool completely, then wrap it tightly in plastic wrap and foil. To reheat, bake directly from frozen at 350°F (175°C) for about 1 hour, or until heated through.
Frequently Asked Questions:
Can I use fresh hashbrowns instead of frozen?
Yes! If you prefer to use fresh potatoes, you can peel and grate them yourself. Be sure to squeeze out excess moisture from the grated potatoes before using them in the casserole.
Can I make this casserole without meat?
Absolutely! Omit the bacon or sausage and add more vegetables like spinach, bell peppers, or even some diced tomatoes for a fresh, vegetarian version.
Can I make this ahead of time?
Yes! This casserole is perfect for making ahead. Assemble it the night before and refrigerate overnight. Then just bake it in the morning for an easy breakfast or brunch.
Conclusion:
This Easy Egg Hashbrown Casserole is a go-to recipe when you want something hearty, flavorful, and simple to make. Whether you’re cooking for a crowd or just making breakfast for the family, this dish will quickly become a favorite. I hope it brings the same comfort and joy to your kitchen that it has in mine. Let me know how it turns out or if you add any special twists in the comments—I’d love to hear your take on this classic dish!
Print
Easy Egg Hashbrown Casserole: A Hearty Breakfast Delight
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 5 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A creamy, cheesy breakfast casserole made with crispy hashbrowns, eggs, and cheddar cheese. Perfect for a weekend brunch or meal prep!
Ingredients
- 3 cups frozen hashbrowns, thawed
- 6 large eggs
- 1 cup milk (or cream)
- 1 1/2 cups shredded cheddar cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cooked and crumbled sausage or bacon (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare Hashbrowns: Spread thawed hashbrowns evenly in the dish.
- Mix Egg Mixture: In a bowl, whisk eggs, milk, salt, and pepper. Stir in cheese and cooked meat (if using).
- Assemble and Bake: Pour the egg mixture over hashbrowns. Bake for 45-55 minutes, or until eggs are set and golden.
- Cool and Serve: Let cool for 5-10 minutes before slicing. Serve with salsa or sour cream.
Notes
- Substitute dairy-free cheese and milk for a non-dairy version.
- For a vegetarian option, omit meat and add sautéed vegetables.
Nutrition
- Serving Size: 1 slice (1/6 of casserole)
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 180mg
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