When you’re craving a hearty and satisfying breakfast or brunch that’s as easy to make as it is delicious, the Egg and Hashbrown Casserole is your ultimate answer. This classic dish offers a delightful combination of fluffy scrambled eggs, crispy hashbrowns, and savory cheese, making it a crowd-pleasing option for any occasion. Get ready to elevate your morning with this incredibly useful recipe.
Key Ingredients for Egg and Hashbrown Casserole
- 1 pound breakfast sausage (pork or turkey), crumbled
- 1 medium onion, chopped
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ cup milk
- 2 cups shredded cheddar cheese, divided
- 6 large eggs, lightly beaten
- 3 cups frozen hashbrown potatoes, thawed
- Salt and freshly ground black pepper to taste
- Optional toppings: chopped chives, sour cream, hot sauce
How to Make Egg and Hashbrown Casserole
This Egg and Hashbrown Casserole is wonderfully simple to prepare, making it perfect for busy mornings or laid-back brunches. With just a few wholesome ingredients and straightforward steps, you’ll create a dish that’s both incredibly satisfying and bursting with flavor, featuring a creamy binder and a delightful mix of textures. The entire process, from prep to bake, typically takes about 75 minutes, with minimal active cooking time.
Step-by-Step Instructions
- Preheat and Prepare Your Casserole Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray.
- Cook the Sausage and Onion: In a large skillet over medium heat, cook the crumbled breakfast sausage until it is browned and no longer pink. Drain off any excess grease. Add the chopped onion to the skillet with the sausage and cook until the onion is softened and translucent, about 5-7 minutes.
- Create the Creamy Sauce: In a medium bowl, whisk together the condensed cream of mushroom soup and milk until well combined and smooth. Stir in 1 cup of the shredded cheddar cheese.
- Combine Wet Ingredients: In a separate bowl, lightly beat the eggs. Season them with salt and pepper.
- Assemble the Casserole: In the prepared baking dish, spread the thawed hashbrown potatoes evenly across the bottom. Top the hashbrowns with the cooked sausage and onion mixture.
- Layer the Savory Mixture: Pour the creamy soup and cheese mixture evenly over the sausage and onion layer. Next, gently pour the beaten eggs over the soup mixture.
- Add Topping: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the entire casserole.
- Bake to Perfection: Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
- Brown the Top: Remove the foil and continue to bake for another 10-15 minutes, or until the eggs are set and the cheese is melted and golden brown.
- Rest and Serve: Let the casserole stand for about 5-10 minutes before serving to allow it to set. This makes it easier to slice and serve. Enjoy!
Why You’ll Love This Egg and Hashbrown Casserole
You’ll absolutely adore this Egg and Hashbrown Casserole because it’s the ultimate comfort food, offering a perfect harmony of tender eggs, crispy hashbrowns, and savory sausage all baked together with gooey, melted cheese. It’s a fantastic, budget-friendly alternative to expensive brunch outings, allowing you to create a restaurant-quality meal right in your own kitchen without breaking the bank. The addition of creamy mushroom soup gives it a delightful richness that’s subtle yet deeply satisfying, a step up from a simple scrambled egg dish and equally as comforting as a loaded breakfast burrito.
This recipe is a true lifesaver for feeding a hungry crowd or for enjoying delicious leftovers throughout the week – it’s designed for ease and maximum flavor impact for minimal effort. Don’t wait to transform your mornings or impress your brunch guests; gather your ingredients and try this incredibly rewarding Egg and Hashbrown Casserole today!
Storing and Reheating Tips
Properly storing and reheating your Egg and Hashbrown Casserole ensures you can enjoy its deliciousness for days to come.
- Refrigeration: Once the casserole has cooled completely, cover it tightly with plastic wrap or transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, you can freeze individual portions or the entire casserole. Wrap portions tightly in plastic wrap and then in aluminum foil, or place in freezer-safe containers. Frozen casserole will maintain its best quality for up to 2-3 months.
- Reheating from Refrigerator: To reheat, place a portion in a microwave-safe dish and microwave on medium power for 1-2 minutes, or until heated through. For a crisper texture, you can reheat individual servings in a toaster oven or a conventional oven preheated to 325°F (160°C) for about 10-15 minutes, or until warmed through.
- Reheating from Frozen: Thaw the frozen casserole in the refrigerator overnight before reheating using the methods above. Alternatively, you can reheat directly from frozen by covering it with foil and baking in a 325°F (160°C) oven for about 40-50 minutes, removing the foil for the last 10-15 minutes to allow the top to brown and crisp up.
Final Thoughts
The Egg and Hashbrown Casserole truly epitomizes the perfect blend of comfort, flavor, and simplicity. Give this easy-to-follow recipe a try; it’s guaranteed to become a cherished part of your breakfast and brunch repertoire. Happy cooking!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Egg and Hashbrown Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray.
- In a large skillet over medium heat, cook the crumbled breakfast sausage until it is browned and no longer pink. Drain off any excess grease. Add the chopped onion to the skillet with the sausage and cook until the onion is softened and translucent, about 5-7 minutes.1 pound breakfast sausage (pork or turkey), 1 medium onion
- In a medium bowl, whisk together the condensed cream of mushroom soup and milk until well combined and smooth. Stir in 1 cup of the shredded cheddar cheese.1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, 2 cups shredded cheddar cheese
- In a separate bowl, lightly beat the eggs. Season them with salt and pepper.6 large eggs, salt, freshly ground black pepper
- In the prepared baking dish, spread the thawed hashbrown potatoes evenly across the bottom. Top the hashbrowns with the cooked sausage and onion mixture.3 cups frozen hashbrown potatoes, 1 pound breakfast sausage (pork or turkey), 1 medium onion
- Pour the creamy soup and cheese mixture evenly over the sausage and onion layer. Next, gently pour the beaten eggs over the soup mixture.1 (10.75 ounce) can condensed cream of mushroom soup, 2 cups shredded cheddar cheese, 6 large eggs
- Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the entire casserole.2 cups shredded cheddar cheese
- Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
- Remove the foil and continue to bake for another 10-15 minutes, or until the eggs are set and the cheese is melted and golden brown.
- Let the casserole stand for about 5-10 minutes before serving to allow it to set. This makes it easier to slice and serve. Enjoy!