This Hashbrown Egg Casserole is a warm and hearty dish that combines crispy hashbrowns, fluffy eggs, and your favorite cheese. It’s perfect for breakfast or brunch!
I love making this casserole for family gatherings. It’s super easy to prepare, and everyone always asks for seconds. Who can resist a cheesy, potato-filled delight? 🥔🍳
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns are super convenient. If you prefer, fresh potatoes can be shredded and used, but they’ll need to be par-cooked first to achieve that crispy texture.
Breakfast Sausage: I love using crumbled breakfast sausage for its delicious flavor. However, cooked ham or bacon work just as well. For a vegetarian option, swap in some sautéed veggies like bell peppers and onions.
Cheese: Cheddar cheese gives a great tangy flavor, but feel free to mix in your favorites! Monterey Jack, pepper jack, or even feta can brighten this dish really well. Use different cheeses based on your taste.
Milk: Whole or 2% milk will make your casserole creamy. If you’re looking for a lighter option, skim milk works too. Non-dairy milk can be a good substitute if you want to keep it plant-based.
Sour Cream: This adds creaminess to the dish. Greek yogurt is a fantastic substitute and will add a bit of tang as well. It’s a great way to make this dish more protein-packed!
How Do I Get the Eggs to Cook Just Right?
The key to perfectly cooked eggs in this casserole is to really focus on mixing the egg mixture well. This ensures even cooking. Here’s how:
- Beat the eggs properly until fully combined. This helps to incorporate air, resulting in a fluffier casserole.
- Pour the egg mix over the layered ingredients evenly. Make sure it seeps into all layers.
- Check the casserole at around 45 minutes. If the top is golden brown but the center jiggles, give it an extra few minutes.
Letting the casserole cool for a bit after baking means it will set nicely and be easier to serve!
How to Make Hashbrown Egg Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 bag (about 30 oz) frozen shredded hashbrowns, thawed
- 1 lb cooked breakfast sausage, crumbled (you can substitute with cooked ham or bacon)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese (optional, for extra cheesiness)
- 8 large eggs
- 1 cup milk (whole or 2%)
- 1/2 cup sour cream
Seasoning:
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
For Garnish:
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious casserole requires about 15 minutes of prep time and takes 45-55 minutes to bake in the oven. After baking, let it cool for a few minutes before slicing. So, in total, plan for about an hour and 15 minutes to enjoy this warm and satisfying dish!
Step-by-Step Instructions:
1. Preparation:
First, preheat your oven to 350°F (175°C). While the oven is heating up, lightly grease a 9×13-inch casserole dish to prevent sticking.
2. Layering the Ingredients:
Spread the thawed hashbrowns evenly across the bottom of your prepared baking dish. This will be the base of your casserole. Next, sprinkle the crumbled sausage evenly over the hashbrowns. Lastly, layer 1 1/2 cups of shredded cheddar cheese (and mozzarella if you like!) on top of the sausage.
3. Mixing the Egg Mixture:
In a large bowl, whisk together the eggs, milk, sour cream, salt, pepper, and garlic powder until the mixture is smooth and well combined. This is the key part that holds everything together!
4. Pouring and Topping:
Pour the egg mixture evenly over the layers you prepared in the casserole dish, making sure it seeps through to all layers. Finally, sprinkle the remaining 1/2 cup of shredded cheddar cheese on top for a gooey, cheesy finish.
5. Baking:
Place the casserole in the preheated oven and bake uncovered for 45-55 minutes. You will know it’s done when the eggs are set and the top is golden brown—that’s when a knife inserted in the center should come out clean!
6. Cooling and Serving:
Once you take it out of the oven, let the casserole sit for 5-10 minutes to cool and set properly. This makes it easier to slice. To serve, garnish with fresh chopped parsley if desired and enjoy this warm, comforting dish!
This Hashbrown Egg Casserole is perfect for holiday mornings or weekend brunch, combining crispy potatoes, savory sausage, melty cheese, and fluffy eggs into a delightful meal!
Can I Use Fresh Hashbrowns Instead of Frozen?
Yes, you can definitely use fresh shredded potatoes! Just be sure to par-cook them in boiling water for a few minutes to soften before layering them in the casserole. This will help achieve that crispy texture.
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, simply omit the sausage and replace it with sautéed vegetables like spinach, bell peppers, or mushrooms. You might add some extra cheese for flavor too!
Can I Prepare This Casserole the Night Before?
Absolutely! You can assemble the casserole the night before and cover it tightly with plastic wrap. Just bake it in the morning, adding an extra 10-15 minutes to the total cooking time if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm individual servings in the microwave or place in the oven at 350°F (175°C) until heated through.