This hashbrown breakfast casserole is a warm and filling dish that brings together crispy hashbrowns, fluffy eggs, and gooey cheese. Perfect for a family brunch or a cozy morning at home!
I love how easy it is to throw together! Just mix, pour, and bake. It’s great for feeding a crowd, and trust me, everyone will be coming back for seconds (or thirds)! 😄
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns are super convenient. If you prefer fresh, just grate some potatoes and soak them in water to remove excess starch. You can also use tater tots for a fun twist!
Breakfast Sausage: I like using pork sausage for its flavor, but turkey or chicken sausage works well too for a lighter option. You can even skip the meat entirely and use veggies like spinach or mushrooms.
Cheese: Cheddar cheese gives a nice sharp flavor. Feel free to mix it up with Monterey Jack or pepper jack for added spice. Vegan cheese alternatives are available too for a dairy-free option!
Eggs: This recipe calls for large eggs, but you can use extra-large ones if that’s what you have. For a vegan version, try using a plant-based egg substitute or tofu, though the texture will change a bit.
How Can I Make Sure My Eggs on Top Are Perfectly Cooked?
Getting the eggs on top just right can be tricky, but here are my tips!
- Crack the eggs into shallow wells you make in the casserole. This helps to keep them from running all over.
- Keep an eye on the casserole during baking. The eggs should be set but still slightly jiggly—this is usually around 35-45 minutes of baking.
- If you’re not sure, you can also use a knife to test if the egg whites are firm. If they are, they are done!
Let the casserole sit for a few minutes after baking. This helps everything set up and makes serving easier!
Hashbrown Breakfast Casserole with Egg
Ingredients You’ll Need:
Base Ingredients:
- 4 cups frozen shredded hashbrowns, thawed
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup diced red bell pepper
- 1/2 cup diced onion
- 2 cups shredded cheddar cheese
- 8 large eggs
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 4 fresh eggs (for topping)
- 2 tbsp chopped fresh chives or green onions (for garnish)
How Much Time Will You Need?
This delicious casserole takes about 15 minutes of prep time, plus 35-45 minutes to bake in the oven. Don’t forget to let it sit for about 5 minutes after baking for the perfect serving consistency!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While that’s heating up, grab a 9×13 inch baking dish and lightly grease it so your casserole won’t stick.
2. Cook the Sausage:
In a skillet over medium heat, cook your breakfast sausage until it’s nice and browned. This usually takes about 5-7 minutes. Once it’s cooked, take it off the heat and drain any extra fat—you want it to be lean but still flavorful!
3. Assemble the Hashbrown Layer:
Spread the thawed hashbrowns evenly across the bottom of your greased baking dish. This will be your delicious base!
4. Add the Fillings:
Now, sprinkle the cooked sausage, diced red bell pepper, diced onion, and 1 1/2 cups of shredded cheddar cheese evenly over the hashbrowns. This is where all the flavor comes together!
5. Prepare the Egg Mixture:
In a large bowl, whisk together the 8 large eggs, milk, garlic powder, onion powder, and a pinch of salt and pepper. Make sure everything is well combined and frothy.
6. Pour the Egg Mixture:
Evenly pour your egg mixture over the hashbrown and filling layers in the baking dish. Don’t worry if it looks a bit full; it will bake up nicely!
7. Create Wells for Topping Eggs:
Using a spoon, make 4 shallow wells in the casserole mixture, spacing them evenly apart. Crack one fresh egg into each of these wells for a delightful topping!
8. Add More Cheese:
Finally, sprinkle the remaining 1/2 cup of shredded cheese over the entire casserole. Who doesn’t love extra cheese?
9. Bake It:
Pop the casserole in your preheated oven and bake uncovered for 35-45 minutes, or until the eggs on top are set and the casserole is golden brown all around the edges.
10. Garnish & Serve:
Once you take it out of the oven, let it sit for about 5 minutes to firm up a little more. Before serving, sprinkle generous amounts of chopped chives or green onions on top to add a bit of freshness!
Enjoy this hearty and cheesy breakfast casserole, perfect for a cozy brunch with family or friends! Yum!
Can I Use Fresh Hashbrowns Instead of Frozen?
Absolutely! If you prefer fresh potatoes, just grate them and soak them in water for about 30 minutes to remove excess starch, then drain and pat dry before using. This will work great in the casserole!
Can I Make This Casserole Vegetarian?
Yes! To make it vegetarian, simply omit the breakfast sausage and add more veggies, like spinach, mushrooms, or zucchini. You can also use a plant-based sausage for additional flavor without the meat.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the microwave or warm it up in the oven at 350°F (175°C) until heated through!
Can I Freeze This Casserole?
Definitely! You can freeze it before baking. Just assemble the casserole and cover it tightly with foil or plastic wrap. When ready to bake, thaw it in the fridge overnight and cook as directed. It may require a few extra minutes in the oven if baking from frozen!
