This Cheesy Hashbrown Egg Casserole is a breakfast winner! With layers of crispy hashbrowns, cheesy goodness, and fluffy eggs, it’s perfect for starting your day right.
Making this dish is like giving your morning a cozy hug. I love serving it for brunch—it’s a full meal that everyone enjoys, and it keeps well for leftovers too!
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns are the star of this dish. If you prefer fresh, you can grate your own potatoes, but be sure to squeeze out excess moisture to keep your casserole from getting soggy.
Cheddar Cheese: I use sharp cheddar for a stronger flavor, but you can mix in Monterey Jack or pepper jack for extra kick. If you need a dairy-free option, substitute with vegan cheese.
Evaporated Milk: This adds creaminess to the dish. You can use whole milk or a plant-based milk like almond or oat milk if you want to lighten it up.
Meat: I love adding ham or sausage for extra protein. You can leave it out for a vegetarian version or use cooked bacon or turkey sausage as alternatives.
How Do I Ensure My Casserole Cooks Evenly?
Making sure your casserole cooks evenly is crucial for great texture. Here are some tips:
- Make sure your hashbrowns are evenly distributed and pressed into the dish. This forms a nice base.
- Allow the egg mixture to soak through without stirring it. This helps the flavors meld together.
- Check for doneness by inserting a toothpick in the center. If it comes out clean, it’s ready!
- Let it sit for about 10 minutes after baking; this helps it firm up a bit more before you cut it.
Cheesy Hashbrown Egg Casserole
Ingredients You’ll Need:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1/2 cup (1 stick) unsalted butter, melted
- 1 small onion, finely chopped
- 2 cups shredded cheddar cheese, divided
- 8 large eggs
- 2 cups evaporated milk (can substitute with whole milk)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked ham or cooked sausage pieces (optional)
- Fresh parsley or chives for garnish (optional)
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prepare and then bakes for 45 to 55 minutes. Allowing it to rest for 10 minutes after baking makes it easier to cut and serve.
Step-by-Step Instructions:
1. Start by Preheating the Oven:
Preheat your oven to 350°F (175°C). While it’s heating up, grease a 9×13-inch baking dish using butter or a non-stick cooking spray to prevent sticking.
2. Prepare the Hashbrown Base:
In a large bowl, mix the thawed hashbrowns with the melted butter and the finely chopped onion. Once mixed, spread this mixture evenly in the greased baking dish, pressing it down gently to form a sturdy crust layer.
3. Add the Cheese and Meat:
Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the hashbrown layer. If you choose to include meat, add the cooked ham or sausage pieces at this point too.
4. Whisk the Egg Mixture:
In another bowl, whisk together the eggs, evaporated milk, garlic powder, salt, and pepper until it’s all well combined. This creates that fluffy egg mixture we’re looking for!
5. Combine Everything Together:
Pour the egg mixture evenly over the hashbrowns and cheese layers. Be sure not to stir! Allow the egg mixture to soak through the layers for the best texture.
6. Top with More Cheese:
Sprinkle the remaining 1/2 cup of cheddar cheese on top for that irresistible cheesy finish.
7. Bake the Casserole:
Place the casserole in the preheated oven and bake uncovered for about 45 to 55 minutes. You’ll know it’s done when the center is set and the top is beautifully golden brown. Check for doneness by inserting a toothpick in the center—it should come out clean.
8. Cool and Garnish:
After removing the casserole from the oven, let it cool for about 10 minutes. This resting period helps it firm up, making it easier to cut. If you like, garnish with fresh parsley or chives for a pop of color.
9. Enjoy Your Meal:
Cut the casserole into squares and serve warm. Enjoy every cheesy, fluffy bite of your delicious hashbrown egg casserole!
Bon appétit!
Can I Use Fresh Hashbrowns Instead of Frozen?
Absolutely! If you’re using fresh hashbrowns, make sure to grate them and squeeze out any excess moisture to avoid a soggy casserole. Fresh potatoes will also need to be pre-cooked a bit before layering.
Can I Prepare This Casserole the Night Before?
Yes, you can assemble the casserole the night before and store it in the refrigerator. Just cover it tightly with plastic wrap. In the morning, bake it straight from the fridge but add an extra 10-15 minutes to the baking time to ensure it’s thoroughly cooked.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for 3-4 days. You can reheat individual portions in the microwave or bake them in the oven to retain some crispiness. Just make sure to cover the dish with foil if using the oven to prevent it from drying out.
Can I Customize the Ingredients?
Definitely! Feel free to swap out the cheese for your favorite variety, or you can try adding vegetables like bell peppers or spinach. This recipe is very forgiving, so mix and match based on your preference!