This Hashbrown Egg Casserole is the perfect mix of crispy hashbrowns and fluffy eggs, making it a breakfast dream come true! It’s also super cheesy, which is always a win!
It’s a real crowd-pleaser! I love making it for brunch with friends because you can prepare it ahead of time and just pop it in the oven. Plus, who doesn’t love cheese?
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns are super convenient! You can swap them for fresh potatoes by grating and par-cooking them, but make sure to drain excess moisture for the best texture.
Cheddar Cheese: I love sharp cheddar for its rich flavor. If you’re feeling adventurous, try Monterey Jack or a blend of cheeses. For a lighter option, low-fat cheese works too!
Bacon: This adds a savory crunch. If you’re vegetarian, you can replace it with sautéed mushrooms or spinach. Smoked turkey bacon or even crumbled sausage are great alternatives, too.
Milk: Whole milk is used here for creaminess, but you can use almond milk or oat milk for a dairy-free version. Just make sure they are unsweetened!
How Can I Make Sure My Egg Casserole Is Fluffy?
To achieve a fluffy texture for your casserole, focus on whisking your eggs well. It’s important to incorporate air into the mixture, so use a whisk instead of a fork. Also, don’t overcook it; check for doneness after 45 minutes. Letting it rest before slicing helps set the texture, too.
- Whisk eggs and milk until frothy and well combined.
- Spread the mixture evenly to ensure all ingredients cook uniformly.
- Keep an eye on it while baking; if the edges brown too quickly, cover with foil.
Hashbrown Egg Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1/2 cup butter, melted
- 1 small onion, finely chopped (optional)
- 2 cups shredded cheddar cheese, divided
- 12 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 8 slices cooked bacon, chopped
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prepare and about 45 to 55 minutes to bake. So, in total, you’ll need around 1 hour to 1 hour and 10 minutes before your dish is ready to serve! Just let it cool a bit after baking, and it’s all set for brunch!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Dish:
Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish with a little butter or cooking spray to prevent sticking, and set it aside while you mix the ingredients.
2. Combine the Hashbrowns and Butter:
In a large mixing bowl, mix the thawed hashbrowns with melted butter. If you’d like to add more flavor, you can toss in the finely chopped onion here. Once combined, spread the hashbrown mixture evenly into the bottom of the greased baking dish to form the base.
3. Add Cheese:
Now, sprinkle 1 cup of the shredded cheddar cheese evenly over the layer of hashbrowns. This will create a nice cheesy layer right in the middle of your casserole!
4. Mix the Egg Mixture:
In another bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined. It’s important to get it nice and frothy to ensure fluffiness!
5. Pour the Egg Mixture:
Pour the egg mixture gently over the hashbrowns and cheese, ensuring it covers everything evenly. This is where all that deliciousness comes together!
6. Top with More Cheese and Bacon:
Sprinkle the remaining 1 cup of cheddar cheese over the top of the casserole, followed by the chopped bacon. This will add great flavor and other goodness as it bakes!
7. Bake:
Place the casserole in your preheated oven and bake uncovered for about 45 to 55 minutes. Keep an eye on it; you want the eggs to set and the top to become golden and bubbly.
8. Cool Down and Slice:
Once baked, remove it from the oven and let it cool slightly for about 10-15 minutes. This helps it to hold its shape when you slice it.
9. Garnish and Serve:
If you’d like, sprinkle some fresh parsley on top for a pop of color! Cut into squares and serve warm, letting everyone enjoy this tasty breakfast treat.
Enjoy your scrumptious, cheesy Hashbrown Egg Casserole! Perfect for any brunch gathering or a cozy family breakfast!
Can I Use Fresh Hashbrowns Instead of Frozen?
Absolutely! If you prefer fresh hashbrowns, simply grate 4-5 medium-sized potatoes and par-cook them briefly. Make sure to drain any excess moisture to prevent a soggy casserole.
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the casserole the night before and refrigerate it. Just cover it with plastic wrap and pop it in the oven the next morning. If it’s cold from the fridge, you may need to extend the baking time slightly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm individual portions in the microwave or cover the entire dish with foil in the oven until heated through.
Can I Add Vegetables?
Definitely! Feel free to mix in vegetables like bell peppers, spinach, or mushrooms. Just be sure to sauté them first to remove excess moisture before adding them to the casserole mixture.
