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If you’re looking for a comforting, wholesome breakfast that feels like a big warm hug from the inside, look no further than this Easy Egg Hashbrown Casserole Recipe. It combines fluffy eggs, melty cheeses, savory breakfast sausage (or ham), and tender hash browns all baked together into one irresistible dish. Whether it’s for a weekend brunch, holiday gathering, or a make-ahead weekday treat, this casserole brings simple ingredients to life with a harmony of creamy, cheesy, and savory flavors in every bite.
Ingredients You’ll Need
The beauty of this Easy Egg Hashbrown Casserole Recipe is in its straightforward ingredients, each bringing something special to the party: texture, flavor, or richness. You’ll find they balance perfectly to create a hearty and satisfying dish without any complicated elements.
- Frozen shredded hash browns (20 ounces, thawed and squeezed dry): Make sure they’re fully thawed to keep the casserole from getting watery.
- Large eggs (8): The binding superstar that holds everything together with fluffy richness.
- Whole milk (1 cup): Adds creaminess and lightness to the egg mixture.
- Sour cream (1/2 cup): Gives a tangy creaminess that elevates the flavor and texture.
- Sharp cheddar cheese (2 cups, shredded): Brings bold, melty cheesiness for that luscious finish.
- Mozzarella cheese (1/2 cup, shredded): Offers gooey stretchiness and a mild, milky flavor.
- Breakfast sausage (1 pound, cooked and crumbled) or diced ham (1 1/2 cups): Adds hearty, savory depth for a classic breakfast vibe.
- Finely diced onion (1/2 cup): Provides a touch of sweetness and crunch.
- Diced bell pepper (1/2 cup): Adds color and a fresh, mild bite.
- Salt (1/2 teaspoon), black pepper (1/2 teaspoon), garlic powder (1/2 teaspoon): Seasonings that awaken all the flavors.
- Melted butter (2 tablespoons): Gives the hash browns a golden, buttery coat before baking.
- Nonstick cooking spray: Ensures easy removal and clean-up from your baking dish.
How to Make Easy Egg Hashbrown Casserole Recipe
Step 1: Prepare Your Oven and Baking Dish
Begin by preheating your oven to a warm 375°F (190°C). Grease a 9×13-inch baking dish generously with nonstick cooking spray so your casserole won’t stick and will come out perfectly intact after baking.
Step 2: Arrange and Butter the Hash Browns
Spread the thawed and well-drained hash browns evenly across the bottom of your prepared dish. Drizzle the melted butter over them and gently toss or press to coat the potatoes with that sumptuous buttery flavor that will crisp up beautifully in the oven.
Step 3: Whisk the Egg Mixture
In a large mixing bowl, whisk together the eggs, whole milk, sour cream, salt, black pepper, and garlic powder. Whisk until the mixture is smooth and well combined, which will give you a luscious custard base that sets just right during baking.
Step 4: Layer Sausage, Vegetables, and Cheese
Evenly sprinkle your cooked and crumbled breakfast sausage (or diced ham), the finely diced onion, bell pepper, shredded sharp cheddar, and mozzarella over the hash browns. This layering ensures every bite is packed with flavor and texture.
Step 5: Pour and Press the Egg Mixture
Pour your well-whisked egg mixture evenly over the layered ingredients in the casserole. Press down gently with a spatula so that everything is evenly immersed and the eggs can work their magic binding all those delicious components.
Step 6: Bake to Perfection
Place the casserole in your preheated oven and bake uncovered for 40 to 45 minutes. You’ll know it’s done when the center sets firmly and a knife inserted comes out clean—this signals a perfectly cooked, custardy breakfast treasure.
Step 7: Let It Rest Before Serving
Once baked, allow the casserole to rest for 5 to 10 minutes. This brief wait lets the flavors meld and the casserole firm up just enough for easy slicing and serving, making it a pleasure from the first forkful to the last.
How to Serve Easy Egg Hashbrown Casserole Recipe
Garnishes
Brighten your casserole with fresh garnishes like chopped green onions or chives—they add an inviting pop of color and a subtle oniony zing that complements the creamy base beautifully. A dollop of sour cream or a sprinkling of paprika can bring a lovely final touch as well.
Side Dishes
Pair this casserole with crisp, lightly dressed greens or fresh fruit salad for a contrast of lightness, balancing the rich, cheesy goodness. Toasted English muffins or crusty bread are also fantastic if you want to add a little crunch and extra carbs to scoop up every last bite.
Creative Ways to Present
Try baking the casserole in individual ramekins for personal servings that look charming at brunch. Or top with avocado slices and a drizzle of hot sauce for a fun twist. You can even turn leftovers into breakfast burritos or wraps for a handy on-the-go meal.
Make Ahead and Storage
Storing Leftovers
After enjoying your Easy Egg Hashbrown Casserole Recipe, store any leftovers in an airtight container in the refrigerator. It will keep well for 3 to 4 days, making it a convenient and tasty option for quick weekday breakfasts or snacks.
Freezing
This casserole freezes beautifully if you want to prep in advance. Wrap it tightly with foil and plastic wrap, then freeze for up to 2 months. When you’re ready, thaw overnight in the fridge for the best texture before reheating.
Reheating
Reheat individual slices in the microwave for about 1 to 2 minutes or until warmed through. For a crispier top, reheat in a 350°F oven for 15 minutes. Adding a little extra cheese on top before heating amps the indulgence factor!
FAQs
Can I make the Easy Egg Hashbrown Casserole Recipe vegetarian?
Absolutely! Simply omit the sausage or ham and add sautéed mushrooms, spinach, or extra bell peppers for a veggie-packed version that’s just as delicious and satisfying.
What can I substitute for sour cream?
If you don’t have sour cream on hand, Greek yogurt works wonderfully as a tangy, creamy substitute. Just use the same amount to keep the texture and flavor balanced.
How can I prevent the casserole from getting watery?
The key is to fully thaw the hash browns and squeeze out any excess moisture before mixing. This prevents excess liquid from making the casserole soggy and helps it set beautifully.
Can I use pre-shredded cheese?
Yes, pre-shredded cheese works well and saves time. Just be sure it’s fresh for optimal melting and flavor—avoid those with anti-caking agents if possible to keep the cheese smooth and gooey.
How do I know when the casserole is fully cooked?
It’s done when the center feels firm and a knife inserted near the middle comes out clean. The edges will be golden and the cheese bubbly, signaling a perfectly cooked, hearty meal ready to enjoy.
Final Thoughts
This Easy Egg Hashbrown Casserole Recipe is one of those timeless dishes that feels both special and effortless. Whether you’re fueling a busy morning or hosting your closest friends for brunch, this casserole’s rich, comforting layers of eggs, cheese, and sausage will keep everyone coming back for seconds. Give it a try—you might just find a new breakfast favorite to cherish for years to come!
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Print
Easy Egg Hashbrown Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Easy Egg Hashbrown Casserole is a hearty and cheesy breakfast dish combining crispy hash browns, savory sausage, melted cheeses, and fluffy eggs. Perfect for brunch or a make-ahead breakfast, this casserole is baked to golden perfection and offers a comforting start to your day with minimal prep and fuss.
Ingredients
Hashbrown Base
- 1 bag (20 ounces) frozen shredded hash browns, thawed and squeezed dry
- 2 tablespoons melted butter
- Nonstick cooking spray, for greasing the baking dish
Egg Mixture
- 8 large eggs
- 1 cup whole milk
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Toppings
- 1 pound breakfast sausage, cooked and crumbled (or 1 1/2 cups diced ham)
- 1/2 cup finely diced onion
- 1/2 cup diced bell pepper
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish using nonstick cooking spray to ensure the casserole doesn’t stick during baking.
- Prepare hashbrown base: Spread the thawed and squeezed-dry hash browns evenly in the prepared baking dish. Drizzle the melted butter over them and toss lightly to coat evenly, which adds flavor and promotes crispiness.
- Mix egg custard: In a large bowl, whisk together the eggs, whole milk, sour cream, salt, black pepper, and garlic powder until the mixture is fully combined and smooth, creating a creamy custard that will bind the casserole.
- Add toppings: Evenly sprinkle the cooked sausage (or ham), diced onion, diced bell pepper, shredded cheddar, and shredded mozzarella over the hash browns in the baking dish, distributing ingredients so every bite is flavorful.
- Combine and press: Pour the egg mixture evenly over all toppings and hash browns. Gently press down with a spatula to ensure everything is well distributed and submerged in the egg custard.
- Bake: Bake the casserole uncovered for 40 to 45 minutes, or until the center is set and a knife inserted in the middle comes out clean, and the cheese is melted and bubbly with lightly golden edges.
- Rest and serve: Remove the casserole from the oven and let it rest for 5 to 10 minutes to firm up before slicing into 8 portions and serving warm.
Notes
- Ensure hash browns are completely thawed and excess moisture is removed to avoid a watery texture in the casserole.
- This casserole can be assembled the night before, covered tightly with plastic wrap and refrigerated to save time in the morning.
- If baking directly from the refrigerator, add 5 to 10 extra minutes to the baking time to ensure the casserole is cooked through.
- For a vegetarian version, omit the sausage or ham and add sautéed mushrooms, fresh spinach, or extra diced bell peppers for added flavor and texture.
