This egg hashbrown casserole is the ultimate comfort breakfast—cheesy, hearty, and packed with flavor in every bite. Whether you’re feeding a crowd or prepping breakfast for the week, this easy dish comes together with minimal effort. Just mix, bake, and enjoy a warm, satisfying meal that everyone will love.
Why You’ll Love This Recipe?
- Perfect for meal prep—make it ahead and reheat when needed
- Feeds a crowd, making it great for brunch or holiday mornings
- Uses simple, budget-friendly ingredients
- A delicious balance of eggs, potatoes, and cheese in every bite
Ingredients
This casserole is made with a handful of simple ingredients that come together beautifully:
- Frozen hashbrowns, thawed
- Eggs to create a fluffy, rich texture
- Shredded cheese for a gooey, melty finish
- Breakfast sausage or bacon for a savory kick
- A touch of milk to keep the eggs light and creamy
You’ll find the full list of ingredients and measurements below.
Cook the Meat
If you’re using sausage or bacon, cook it in a skillet over medium heat until browned and crispy. Drain any excess grease and set aside.
Mix the Egg Mixture
In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth.
Assemble the Casserole
Grease a baking dish, then spread the hashbrowns evenly across the bottom. Sprinkle the cooked meat and shredded cheese on top. Pour the egg mixture over everything, making sure it seeps into all the layers.
Bake to Perfection
Pop the casserole into a preheated oven and bake until the eggs are set and the top is golden brown. Let it rest for a few minutes before slicing and serving.
Expert Tips and Tricks
- Let the casserole rest for 5–10 minutes after baking to help it set and make slicing easier
- Use freshly shredded cheese for better melting and flavor
- If using fresh potatoes instead of frozen hashbrowns, shred and squeeze out excess moisture before adding them
Recipe Variations and Possible Substitutions
- Swap the sausage for ham, chorizo, or even a meatless alternative
- Add sautéed bell peppers, onions, or spinach for extra color and flavor
- Use different cheeses like pepper jack for a little spice or Swiss for a milder taste
- Replace the milk with heavy cream for a richer texture
Serving and Pairing Suggestions
This casserole is delicious on its own, but you can serve it with:
- A side of fresh fruit or a fruit salad for a lighter balance
- A dollop of sour cream or salsa for extra flavor
- Toast or biscuits to round out the meal
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze individual portions and reheat as needed.
To reheat, warm in the oven at 350°F until heated through or microwave for 1–2 minutes.
FAQs
Can I make this casserole the night before?
Yes! Assemble it, cover it, and refrigerate overnight. Just bake it in the morning.
Can I use fresh potatoes instead of frozen hashbrowns?
Definitely! Just shred them and remove as much moisture as possible before using.
How do I know when the casserole is done?
The eggs should be fully set in the center, and a knife inserted should come out clean.
Can I make this without cheese?
Yes, but the cheese adds creaminess. You can leave it out or use a dairy-free alternative.
Conclusion
Egg hashbrown casserole is a breakfast staple that’s easy to make and full of flavor. Whether you’re feeding a crowd or just want a no-fuss meal for busy mornings, this dish has you covered. Make it once, and it’s sure to become a favorite!
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Golden Hash Brown & Egg Bake: A Comforting Breakfast Casserole
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 6 servings (adjusted to 8 servings) 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Egg Hashbrown Casserole is a hearty and comforting breakfast dish that’s perfect for meal prep, brunch, or holiday mornings. With layers of crispy hashbrowns, fluffy eggs, savory sausage, and melted cheese, it’s a guaranteed crowd-pleaser. Easy to make ahead and customizable with your favorite mix-ins
Ingredients
- 3 cups frozen hashbrowns, thawed
- 1/2 lb breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 6 large eggs
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup diced bell peppers (optional)
- 1/4 cup chopped green onions (optional)
- 1 tbsp butter (for greasing the baking dish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter.
- Spread the hashbrowns evenly in the baking dish, pressing them slightly to form a base layer.
- Cook the sausage in a skillet over medium heat until fully browned. Drain excess grease and sprinkle the sausage over the hashbrowns.
- Add shredded cheeses evenly over the sausage layer.
- In a bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper. Stir in the diced bell peppers and green onions if using.
- Pour the egg mixture over the casserole, ensuring it’s evenly distributed.
- Bake for 35-40 minutes, or until the eggs are set and the top is golden brown.
- Let cool for 5 minutes before slicing. Serve warm and enjoy!
Notes
- For extra crispiness, bake the hashbrowns alone for 10 minutes before adding other ingredients.
- Swap sausage for bacon or ham for variety.
- Add spinach, mushrooms, or jalapeños for extra flavor.
- Can be made ahead—simply refrigerate overnight and bake in the morning.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 1g
- Sodium: 480 mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 210 mg
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