This Egg and Hashbrown Casserole is a warm and filling dish that combines fluffy eggs with crispy hashbrowns. Perfect for breakfast or brunch!
It’s super simple to make, and you can add your favorite toppings, like cheese or veggies. I love serving it during family gatherings – everyone enjoys it! 😊
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns are convenient and help create a crispy base. If you can’t find them, you can grate fresh potatoes, but remember to squeeze out excess moisture for the best results.
Butter: Using melted butter adds richness. For a healthier option, you can replace it with olive oil or even unsalted margarine, but the flavor might differ slightly.
Onion: A small onion provides flavor, but if you prefer milder taste, use green onions or shallots. You can also skip the onion if you’re not a fan.
Sausage: The crumbled sausage is optional, but it adds heartiness. For a vegetarian version, use cooked mushrooms or a plant-based sausage substitute.
Cheddar Cheese: Cheddar is classic, but you can mix it up with Monterey Jack or pepper jack for a spicy kick. A blend of cheeses can add complexity too.
How Do I Ensure My Casserole is Cooked Evenly?
Getting the perfect cooking time and temperature is key to make sure your casserole is set and delicious. Here are some tips:
- Preheat: Always preheat your oven to the recommended temperature (350°F) before baking.
- Check for Doneness: The casserole should puff up and be golden brown on top. You can insert a knife in the center; it should come out clean when it’s done.
- Rest: Let it cool for a few minutes after baking. This helps the casserole set, making it easier to slice and serve.
By following these simple steps, your Egg and Hashbrown Casserole will be a hit every time! Enjoy! 😊
Egg And Hashbrown Casserole
Ingredients You’ll Need:
Base Ingredients:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1/2 cup butter, melted
- 1 small onion, finely chopped
- 2 cups cooked breakfast sausage, crumbled (optional)
- 2 cups shredded cheddar cheese
- 10 large eggs
- 2 cups milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful casserole will take about 15 minutes to prepare and around 45 to 55 minutes to bake. Don’t forget to let it cool for a few minutes after baking! So, in total, you’ll need approximately 1 hour to 1 hour and 10 minutes before serving your delicious Egg and Hashbrown Casserole.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important to ensure that your casserole cooks evenly and thoroughly.
2. Prepare the Casserole Dish:
Lightly grease a 9×13 inch casserole dish with butter or cooking spray. This will help prevent sticking and make serving easier later on.
3. Layer the Hashbrowns:
Spread the thawed hashbrowns evenly across the bottom of the prepared casserole dish. Make sure to cover the entire base for a solid foundation!
4. Add Butter and Onion:
Pour the melted butter evenly over the hashbrowns. Then, sprinkle the finely chopped onion on top. This blend of flavors will elevate your casserole.
5. Optional: Add Sausage:
If you’re using breakfast sausage, evenly distribute the cooked and crumbled sausage over the hashbrown layer. This adds a delicious heartiness to the dish.
6. Sprinkle Cheddar Cheese:
Take one cup of shredded cheddar cheese and sprinkle it evenly over the hashbrowns and sausage layer. This will create a cheesy delight as it melts!
7. Whisk the Egg Mixture:
In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until everything is thoroughly mixed and slightly frothy.
8. Pour the Egg Mixture:
Carefully pour the egg mixture evenly over the hashbrown mixture in the casserole dish. Try to cover everything for a uniform bake.
9. Top with More Cheese:
Sprinkle the remaining cheddar cheese evenly on top of the egg mixture. More cheese equals more yum!
10. Bake:
Place the casserole in the preheated oven and bake uncovered for 45 to 55 minutes, or until the eggs are set, and the top is golden brown. It’s the perfect time to enjoy the delicious smells filling your kitchen!
11. Cool and Serve:
Once baked, remove the casserole from the oven and let it cool slightly. This makes it easier to slice and serve.
12. Garnish:
Before serving, garnish with fresh chopped parsley for a pop of color and freshness. Your guests will appreciate the touch!
Enjoy your hearty Egg and Hashbrown Casserole warm! It’s perfect for breakfast, brunch, or any comforting meal. Happy Cooking! 😊
Can I Use Fresh Hashbrowns Instead of Frozen?
Yes, you can use fresh grated potatoes instead of frozen. Just make sure to rinse and thoroughly dry them to remove excess moisture, ensuring you get that perfect crispy texture when baked.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole the night before and refrigerate it. Just cover it tightly with plastic wrap. When you’re ready to bake, add an extra 10-15 minutes to the cooking time since it will be cold from the fridge.
What If I Don’t Have Milk?
No problem! You can substitute milk with any non-dairy milk (like almond or soy milk) or broth for a different flavor. Just ensure it’s unsweetened if you’re using a non-dairy option.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, just pop it in the microwave or warm it in the oven until heated through. Enjoy your second round! 🎉
