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
Scale
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.
