This Egg Hashbrown Casserole is a hearty, comforting, and incredibly easy dish perfect for breakfast, brunch, or even a casual dinner. It’s a crowd-pleaser that minimises prep time while maximising deliciousness.
Key Ingredients for Egg Hashbrown Casserole:
- 1 pound frozen shredded hash browns, thawed and drained very well
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled cooked bacon or sausage (optional)
- 1/2 cup milk
- 4 large eggs
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup chopped fresh chives or green onions for garnish (optional)
- 1 tablespoon butter or cooking spray for greasing the dish
How to Make Egg Hashbrown Casserole:
Prepare to be amazed by how simple and satisfying this Egg Hashbrown Casserole is! This dish is incredibly easy to assemble, exploding with cheesy, savory flavors and a wonderfully comforting texture that will have everyone asking for seconds. With a prep time of just 15 minutes and a bake time of around 40-45 minutes, it’s perfect for busy mornings or when you need a fuss-free yet impressive meal.
Step-by-Step Instructions:
** Preheat Your Oven and Prepare the Dish:** Begin by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking. This simple step ensures your casserole slides out cleanly after baking.
Layer the Hash Browns: Spread the thawed and thoroughly drained shredded hash browns evenly across the bottom of the prepared baking dish. The key here is to get as much moisture out of the hash browns as possible to avoid a soggy casserole. You can press them down with paper towels or a clean kitchen towel.
Add the Savory Mix-Ins: Sprinkle the shredded cheddar cheese evenly over the hash browns. If you’re using cooked bacon or sausage, scatter it on top of the cheese. Don’t be shy with the cheese; it melts beautifully and adds a wonderfully gooey layer.
Whisk the Egg Mixture: In a medium bowl, whisk together the milk, large eggs, salt, and black pepper until well combined and frothy. This forms the creamy binder that holds the casserole together and ensures each bite is rich and flavorful.
Pour and Bake: Gently pour the egg mixture over the hash brown and cheese layer, ensuring it distributes evenly. Try to get some of the liquid into all the nooks and crannies. Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the casserole is set in the center and golden brown around the edges. You can test for doneness by gently poking the center; it should feel firm.
Rest and Garnish: Once baked, carefully remove the casserole from the oven. Let it rest for about 5-10 minutes before serving. This allows the casserole to set up properly, making it easier to slice and serve. Garnish with fresh chopped chives or green onions just before serving for a burst of fresh flavor and color.
Why You’ll Love This Egg Hashbrown Casserole:
You’re going to adore this Egg Hashbrown Casserole for its sheer comfort and versatility. Its star quality lies in the perfect marriage of crispy hash Browns, gooey cheese, and a soft, rich egg custard; it’s like a breakfast strata but even simpler. Making this at home is a fantastic way to save money compared to expensive brunch outings, offering incredible value without sacrificing taste. The optional smoky bacon or savory sausage add delightful little bursts of flavor that elevate it beyond a basic egg bake, making every forkful a delightful experience. Forget bland, uninspired breakfasts; this dish is a guaranteed winner that will become a weekend staple. Give it a try this weekend and prepare for some serious breakfast bliss that the whole family will rave about!
Storing and Reheating Tips:
This Egg Hashbrown Casserole is fantastic for making ahead and enjoying throughout the week.
- Refrigeration: Once the casserole has cooled completely, wrap the baking dish tightly with plastic wrap or transfer the leftovers to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Reheating: For individual portions, scoop out a slice and reheat it in the microwave for 1-2 minutes until heated through, or place it in a skillet over medium-low heat with a splash of water for a wonderfully crispy bottom layer. For larger quantities, you can reheat the entire casserole in a 350°F (175°C) oven, covered loosely with foil, for about 15-20 minutes, or until heated through.
- Freezing: You can also freeze portions or the entire casserole for future meals. Once cooled, wrap individual slices or the whole dish tightly in plastic wrap, then in aluminum foil, or place in freezer-safe containers. It can be stored in the freezer for up to 1-2 months. To reheat from frozen, thaw overnight in the refrigerator, then reheat as directed above, or bake directly from frozen at 350°F (175°C), covered, for longer (around 45-60 minutes), removing the cover for the last 10-15 minutes to let it brown.
Final Thoughts:
This Egg Hashbrown Casserole is an ultimate comfort food that’s incredibly simple to prepare. It’s a wonderfully forgiving recipe, perfect for busy mornings or when you’re craving something hearty and satisfying. Give it a try and experience a new favorite for all your breakfast and brunch needs!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Egg Hashbrown Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking.1 tablespoon butter or cooking spray
- Spread the thawed and thoroughly drained shredded hash browns evenly across the bottom of the prepared baking dish. The key here is to get as much moisture out of the hash browns as possible to avoid a soggy casserole. You can press them down with paper towels or a clean kitchen towel.1 pound frozen shredded hash browns
- Sprinkle the shredded cheddar cheese evenly over the hash browns. If you’re using cooked bacon or sausage, scatter it on top of the cheese. Don’t be shy with the cheese; it melts beautifully and adds a wonderfully gooey layer.1 cup shredded cheddar cheese, 1/2 cup crumbled cooked bacon or sausage
- In a medium bowl, whisk together the milk, large eggs, salt, and black pepper until well combined and frothy. This forms the creamy binder that holds the casserole together and ensures each bite is rich and flavorful.1/2 cup milk, 4 large eggs, 1/4 teaspoon salt, 1/8 teaspoon black pepper
- Gently pour the egg mixture over the hash brown and cheese layer, ensuring it distributes evenly. Try to get some of the liquid into all the nooks and crannies. Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the casserole is set in the center and golden brown around the edges. You can test for doneness by gently poking the center; it should feel firm.
- Once baked, carefully remove the casserole from the oven. Let it rest for about 5-10 minutes before serving. This allows the casserole to set up properly, making it easier to slice and serve. Garnish with fresh chopped chives or green onions just before serving for a burst of fresh flavor and color.1/4 cup chopped fresh chives or green onions