This Egg and Hashbrown Casserole is a cozy dish that’s perfect for breakfast or brunch. It’s packed with fluffy eggs, crispy hashbrowns, and cheese—what’s not to love?
Making it is a breeze! I just mix everything up, pop it in the oven, and wait for the yummy smell to fill my kitchen. It’s a hit with family and friends every time! 🥚🥔
Key Ingredients & Substitutions
Hashbrowns: Frozen, shredded hashbrowns are super convenient and perfect for this dish. If you can’t find them, you can use freshly grated potatoes. Just squeeze out the excess moisture to avoid a soggy casserole.
Eggs: Large eggs add protein and richness. If you’re looking for a lower-cholesterol option, you can use egg whites or even a plant-based egg substitute.
Cheddar Cheese: Sharp cheddar gives great flavor. Feel free to swap it out with Monterey Jack or Pepper Jack for a kick. Gouda also works well for a creamier texture!
Bacon: Cooked bacon adds savory goodness. For a vegetarian version, you can skip the bacon or use chopped mushrooms to provide a similar umami flavor.
Sour Cream: It adds creaminess and tang. Greek yogurt is a great substitute if you’re looking for a healthier option, and it will still add that nice creaminess.
How Do I Ensure a Fluffy Casserole?
To make sure your casserole turns out fluffy and not dense, focus on the mixing process. When whisking the eggs, beat them well to incorporate air. This helps lift the casserole as it bakes.
- Mix the eggs and milk first until frothy. This aeration is key!
- Don’t over-mix the hashbrowns; just fold them in gently to keep the texture light.
- Let the casserole sit for a few minutes before baking to allow the flavors to meld, but don’t leave it too long!
Keeping these tips in mind will help you achieve a delightful, fluffy casserole that everyone will enjoy! Enjoy your cooking!
How to Make Egg And Hashbrown Casserole
Ingredients You’ll Need:
Main Ingredients:
- 4 cups frozen shredded hashbrowns, thawed
- 8 large eggs
- 1 1/2 cups shredded cheddar cheese, divided
- 1 cup cooked bacon, chopped (optional)
- 1 cup whole milk or half-and-half
- 1/2 cup sour cream
- 1 small onion, finely chopped (optional)
- 2 cloves garlic, minced (optional)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried parsley or chives for garnish
Time Needed:
This delicious casserole will take about 15 minutes to prepare and 45-55 minutes to bake. You’ll need a total of about 1 hour to 1 hour and 10 minutes from start to finish, with a little time to cool before serving. Perfect for a busy morning!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating, grab a 9×13-inch baking dish and grease it with some cooking spray or butter. This helps prevent sticking and makes for easier serving!
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the eggs, whole milk (or half-and-half), sour cream, salt, and black pepper. If you’re using garlic and onion, toss those in too! Mix everything until it’s well combined and a little frothy. This aeration helps the casserole become fluffy.
3. Combine with Hashbrowns:
Next, gently fold in the thawed hashbrowns, half of the shredded cheddar cheese, and the cooked bacon (if you’re using it). Be careful not to over-mix; just combine everything until it’s well distributed.
4. Pour into Baking Dish:
Pour the mixture into your prepared baking dish and spread it out evenly. This ensures that every bite is just as delicious as the last!
5. Add the Cheese:
Sprinkle the remaining shredded cheddar cheese over the top of the casserole. This will create a lovely cheesy crust as it bakes.
6. Bake It Up:
Bake the casserole uncovered for 45-55 minutes. You’ll know it’s ready when the center is set and the top is golden brown. To check, insert a knife into the center; if it comes out clean, you’re all set!
7. Cool and Garnish:
Once it’s out of the oven, let the casserole cool for about 5 minutes for easier slicing. Before serving, sprinkle some dried parsley or chives on top for a little color and flavor boost.
8. Serve and Enjoy:
Now you’re ready to dig in! Serve warm and enjoy this comforting and savory breakfast or brunch dish. It’s perfect for gatherings or a cozy family meal!
This Egg and Hashbrown Casserole has a beautiful golden crust with a soft, cheesy interior. Each bite is filled with flavor, and the melty cheese on top, along with bits of bacon and herbs, adds a delicious finishing touch. Enjoy! 🍽️
Can I Use Fresh Hashbrowns Instead of Frozen?
Absolutely! You can use freshly grated potatoes instead of frozen hashbrowns. Just make sure to squeeze out any excess moisture before adding them to the mix to avoid a soggy casserole.
Can I Make This Casserole Ahead of Time?
Yes! You can assemble the casserole the night before and store it in the refrigerator. Just add a few extra minutes to the baking time in the morning, as it may need a bit longer to cook through if it’s coming straight from the fridge.
How Should Leftovers Be Stored?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or oven until heated through. A splash of milk can help restore some creaminess if it seems dry.
Can I Make This Casserole Vegetarian?
Definitely! Just omit the bacon and add more veggies like bell peppers, spinach, or mushrooms. This will still give you a hearty, delicious dish without the meat!
