This Hashbrown Egg Casserole is a warm and hearty dish that’s perfect for breakfast or brunch! It’s packed with crispy hashbrowns, cheesy goodness, and fluffy eggs, making it super satisfying.
Honestly, who can resist warm cheese and crispy potatoes? I love making this for family gatherings. Just mix, bake, and watch everyone enjoy a delicious plate together!
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns work best for convenience. If you have fresh potatoes, you can shred them, but it will take more time. Sweet potatoes can also be used for a different flavor.
Meat: Diced ham is a classic choice, but cooked bacon bits or even crumbled sausage add a nice touch. For a vegetarian option, skip the meat or use sautéed vegetables like bell peppers or spinach.
Cheese: Cheddar is my go-to for its rich flavor, but feel free to mix it up! Monterey Jack, pepper jack, or even feta can work well. If you want a lighter option, consider reducing the cheese quantity.
Milk: Whole or 2% milk keeps the casserole creamy, but you can use skim milk or a dairy-free milk alternative for a healthier version. Just make sure it’s unsweetened!
What’s the Best Way to Prepare the Casserole?
Getting the layers right is key for a great texture and flavor. Make sure your hashbrowns are thawed; this helps them bake evenly. When spreading them out, press them down slightly to form a solid base. Don’t rush the mixing of eggs and milk—whisk until frothy to incorporate air for a fluffier result.
- Preheat the oven while you prepare the layers.
- After assembling, ensure the egg mixture covers all ingredients for even cooking.
- Let it cool for a few minutes after baking; this helps the casserole set and makes slicing easier.
Hashbrown Egg Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1/2 cup unsalted butter, melted
- 1 cup diced cooked ham or cooked bacon bits
- 1 cup shredded cheddar cheese (plus extra for topping)
- 8 large eggs
- 2 cups milk (whole or 2%)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Time Needed:
This Hashbrown Egg Casserole takes about 15 minutes to prep and about 45-50 minutes to bake, totaling around 1 hour to serve a delicious breakfast or brunch. Just mix, layer, and bake, then enjoy the delightful aroma filling your kitchen!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to ensure nothing sticks during the baking process.
2. Prepare the Hashbrowns:
Spread the thawed hashbrowns evenly across the bottom of the prepared baking dish. This will be the base of your casserole, so make sure they are evenly distributed.
3. Add Butter, Meat, and Cheese:
Drizzle the melted butter over the hashbrowns and mix lightly to coat them well. Next, sprinkle the diced ham or cooked bacon evenly over the hashbrowns, followed by 1 cup of shredded cheddar cheese.
4. Whisk the Egg Mixture:
In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder. Make sure everything is well combined for a smooth mixture.
5. Assemble the Casserole:
Pour the egg mixture evenly over the hashbrowns, ham, and cheese in the baking dish, ensuring it covers all areas. Top it with some extra shredded cheddar cheese for that gooeyness!
6. Bake the Casserole:
Place the dish in the preheated oven and bake uncovered for 45-50 minutes, or until the casserole is set in the center and the top is a lovely golden brown.
7. Cool and Serve:
Once baked, remove the casserole from the oven and let it sit for about 5 minutes before slicing. This helps it hold together better when you serve. Garnish with fresh chopped parsley if you like and enjoy warm!
Dig into this hearty, cheesy, and savory Hashbrown Egg Casserole — it’s sure to be a hit at any breakfast or brunch gathering!
Can I Use Fresh Hashbrowns Instead of Frozen?
Yes, you can! If using fresh potatoes, simply shred them and ensure they are cooked or crispy enough before adding to the casserole. It might take a bit longer to prepare compared to using frozen hashbrowns.
What Can I Substitute for the Eggs?
If you’re looking for an egg substitute, you can use a mixture of 1/4 cup of unsweetened applesauce or 1/4 cup of silken tofu blended until smooth per egg. This might slightly change the texture but will still be tasty!
Can I Make This Casserole Ahead of Time?
Absolutely! You can assemble the casserole the night before and store it in the refrigerator. Just add an extra 10-15 minutes to the baking time if it’s straight from the fridge!
How Do I Store Leftovers?
Any leftovers should be stored in an airtight container in the refrigerator. They will keep for about 3-4 days. You can reheat them in the microwave or in the oven until warmed through.
