This Cheesy Hashbrown Egg Casserole is the perfect dish for breakfast or brunch! It’s packed with fluffy eggs, crispy hashbrowns, and loads of gooey cheese. Yum!
Honestly, who can resist a cheesy, comforting casserole? I love serving this to guests with a side of fresh fruit—it makes everything feel a bit special. 🍳🧀
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns make this dish easy. If you’re out of hashbrowns, you can finely chop fresh potatoes, though they’ll need longer to cook. Just make sure to drain excess moisture!
Eggs: Eggs are the star here, giving the casserole its structure. You can swap in egg substitutes or use aquafaba (chickpea water) if you’re looking for a vegan option, but the texture will be different.
Sour Cream: Sour cream adds creaminess and tang. If you’re out, Greek yogurt is a great substitute—just look for the plain version to avoid sweetness.
Cheese: While cheddar is a classic choice, feel free to mix it up! Monterey Jack, pepper jack, or even a blend of cheeses can work beautifully and add extra flavor.
Bacon: I use cooked bacon for that nice smoky taste. If you want a vegetarian dish, omit the bacon or use cooked mushrooms or spinach for added flavor.
What’s the Best Way to Ensure a Fluffy Casserole?
Getting the right texture in this casserole means mixing your ingredients just right. Here’s how to achieve that fluffy finish:
- Whisk the wet ingredients—eggs, sour cream, and butter—until smooth. This helps incorporate air for fluffiness.
- When you mix in the hashbrowns and other ingredients, do it gently. Overmixing can lead to a dense texture.
- Don’t skip the resting time after baking; this allows the casserole to set and makes slicing easier.
By following these tips, you’re on your way to a delicious, fluffy Cheesy Hashbrown Egg Casserole that’s sure to impress!
Cheesy Hashbrown Egg Casserole
Ingredients You’ll Need:
For The Casserole:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 8 large eggs
- 1 cup sour cream
- 1/4 cup melted butter
- 1 small onion, finely chopped
- 2 cups shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 6 slices cooked bacon, chopped (plus extra for garnish)
For Garnish (optional):
- 2 tbsp chopped fresh parsley
Estimated Time:
This Cheesy Hashbrown Egg Casserole takes about 15 minutes for prep and about 45-50 minutes to bake. You’ll be enjoying a delicious meal in about 1 hour total, making it a great option for breakfast or brunch gatherings!
Easy Steps to Make Your Casserole:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grab a 9×13-inch baking dish and grease it with butter or non-stick spray so the casserole doesn’t stick later.
2. Whisk Together The Wet Ingredients:
In a big mixing bowl, crack in those 8 large eggs, add the cup of sour cream, and pour in the melted butter. Sprinkle in the salt, pepper, and garlic powder. Grab a whisk and mix everything together until it’s nice and smooth.
3. Combine with Hashbrowns and Other Goodies:
Now, it’s time to add the fun stuff! Stir in your thawed hashbrowns, chopped onion, shredded cheddar cheese, and the cooked and chopped bacon. Mix it all together well—this is what makes it so hearty!
4. Pour and Spread:
Carefully pour the mixture into your greased baking dish. Use a spatula or the back of a spoon to spread it out evenly so that every bite is delicious.
5. Bake Until Golden:
Now, pop your casserole into the preheated oven and bake it for about 45-50 minutes. You’ll know it’s done when the top is golden brown and the center is set—no jiggles!
6. Final Touches:
When it’s ready, take it out of the oven (don’t forget to use oven mitts!). If you like, sprinkle some extra chopped bacon and parsley on top for a lovely, colorful garnish.
7. Cool and Serve:
Let your casserole cool for about 5-10 minutes—this makes it easier to slice. Cut into squares and serve warm. Enjoy this cheesy, savory goodness!
This casserole is perfect for feeding a group, so don’t hesitate to make it for your next brunch or family gathering. Enjoy every cheesy bite!
Can I Use Fresh Hashbrowns Instead of Frozen?
Yes, you can! If using fresh potatoes, finely chop them and par-boil or sauté them for a few minutes to ensure they cook through in the casserole. Just make sure to drain any excess moisture before mixing!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with a damp paper towel and warm it in the microwave or bake in the oven until heated through.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole the night before. Just cover it tightly with plastic wrap and refrigerate. When ready to bake, remove it from the fridge and let it sit for about 20 minutes at room temperature before putting it in the oven.
Can I Freeze the Casserole?
Yes, you can freeze it before baking! Just assemble the casserole, cover it tightly with foil or plastic wrap, and freeze for up to 2 months. When you’re ready to bake, thaw it in the fridge overnight and then bake as directed.