This Egg and Hashbrown Casserole is a cozy dish that’s perfect for breakfast or brunch. It features fluffy eggs mixed with crispy hashbrowns and lots of cheese!
You’ll love how easy this is to whip up. Just mix it all together, bake, and enjoy! It’s my go-to for those lazy weekend mornings when I want a tasty treat without the fuss. 🍳🥔
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns are super convenient. If you’re looking for a fresh option, you can grate your own potatoes. Just remember to soak them in water and pat them dry to avoid excess moisture.
Breakfast Sausage: I love using pork sausage for its rich flavor. If you want a lighter dish, you can choose turkey or chicken sausage. Veggie sausage is a great option for a meatless version.
Cheddar Cheese: Sharp cheddar gives this casserole a nice bite, but feel free to switch it up! Monterey Jack, pepper jack, or even a blend of your favorite cheeses will work great.
Eggs: Large eggs are ideal, but you can use egg substitutes or egg whites for a healthier twist. Just adjust the quantity equal to the number of whole eggs.
How Do You Ensure the Perfect Texture for Hashbrown Casserole?
Getting the right texture is key! Here are some tips to help you avoid a mushy casserole:
- Make sure to thaw the hashbrowns completely and drain any excess water.
- Spread the hashbrowns evenly in the baking dish for consistent cooking.
- Don’t skip the resting time after baking. This helps the casserole set and makes cutting easier.
These steps will give you a deliciously fluffy and satisfying dish every time!
How to Make Egg and Hashbrown Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1 pound breakfast sausage, cooked and crumbled
- 2 cups shredded cheddar cheese
- 8 large eggs
- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
For Garnish:
- 2 tablespoons chopped fresh chives or green onions
Time Needed:
This Egg and Hashbrown Casserole will take approximately 15 minutes to prepare and 45 to 55 minutes to bake, with an additional 5 minutes of resting time. So, in total, set aside about 1 hour and 15 minutes to enjoy this delicious dish!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). While it’s preheating, grab your 9×13-inch baking dish and grease it well with cooking spray or a bit of butter to keep everything from sticking.
2. Layer the Hashbrowns:
Now, take your thawed shredded hashbrowns and spread them evenly in the bottom of your greased baking dish. Make sure they form an even layer to cook properly.
3. Add the Sausage:
Next, sprinkle the cooked and crumbled breakfast sausage over the hashbrowns. This adds great flavor to your casserole!
4. Cheese It Up:
Sprinkle 1 1/2 cups of shredded cheddar cheese over the sausage and hashbrowns—this will make it cheesy and delicious!
5. Whisk the Egg Mixture:
In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder (if you’d like to add it). Mix it up until everything is well combined.
6. Pour the Egg Mixture:
Pour that lovely egg mixture evenly over the hashbrown and sausage layer. It will soak through and bind all the ingredients together.
7. Top with Cheese:
Don’t forget to sprinkle the remaining 1/2 cup of shredded cheddar cheese on top. It will create a beautiful, melty crust!
8. Bake the Casserole:
Now, pop the baking dish in the preheated oven and let it bake uncovered for about 45 to 55 minutes. It’s done when the center is set and the top is a lovely golden brown color.
9. Rest and Serve:
Once it’s out of the oven, let it sit for about 5 minutes. This resting time helps everything settle, making it easier to cut.
10. Garnish and Enjoy:
Before serving, garnish your casserole with chopped fresh chives or green onions for a pop of color and flavor. Then, cut it into squares and enjoy warm!
This hearty casserole is not only filling but also perfect for serving at breakfast or brunch gatherings. Enjoy every cheesy, flavorful bite! 🥔🍳
Can I Use Fresh Hashbrowns Instead of Frozen?
Yes, you can absolutely use fresh hashbrowns! Just shred fresh potatoes, soak them in water for about 20 minutes, and then pat them dry. This helps remove excess starch and moisture so they cook up nice and crispy.
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, simply omit the breakfast sausage and replace it with your favorite vegetables like bell peppers, mushrooms, or spinach. You can also use a meat-free breakfast sausage substitute for added texture and flavor.
Can I Make This Casserole Ahead of Time?
Definitely! You can prepare the casserole the night before and store it in the fridge before baking. Just cover it tightly with plastic wrap. When you’re ready to bake it the next day, you may need to add an extra 10-15 minutes to the cooking time, as it will be cold from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in the microwave or oven until warmed through. You can sprinkle a little extra cheese on top before reheating for added deliciousness!