This hashbrown breakfast casserole is a cozy mix of crispy hashbrowns, fluffy eggs, gooey cheese, and your favorite toppings. Perfect for feeding a crowd or for a Sunday brunch!
It’s super easy to make; just layer everything and pop it in the oven! Trust me, your friends will ask for seconds, and you might need to guard your leftovers. 😄
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns are perfect for convenience! If you don’t have them, you can grate fresh potatoes. Just remember to rinse and squeeze out excess water to prevent sogginess.
Cheddar Cheese: I love using sharp cheddar for its strong flavor. You can swap it with Monterey Jack for a milder taste or even a dairy-free cheese if needed!
Eggs: Fresh, large eggs work best. If you prefer an egg substitute or are vegan, you can use a commercial egg replacer. You’ll need about 1/4 cup for each egg.
Red Bell Pepper: Adds a nice pop of color and flavor, but you can use any bell pepper or even sautéed mushrooms for a different twist.
Milk: Whole milk gives a creamy texture, but feel free to use almond milk or oat milk for a dairy-free version!
How Do You Ensure the Eggs Are Perfectly Cooked?
Getting the eggs just right is crucial for this casserole. To do this, it’s important to check both the casserole’s overall cooking time and the doneness of the eggs on top.
- Start with a solid preheated oven at 375°F (190°C). This helps cook everything evenly.
- Bake uncovered for about 30-40 minutes. Watch for the eggs to set in the center without being too dry.
- If you’ve added whole eggs on top, you might need a few extra minutes. The whites should be firm, with the yolks being your desired doneness (runny or firm).
Remember, letting the casserole rest for a few minutes after baking helps any residual heat finish cooking the eggs perfectly!
Hashbrown Breakfast Casserole with Eggs
Ingredients You’ll Need:
Base Ingredients:
- 4 cups frozen shredded hashbrowns, thawed
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1/2 cup milk (whole or 2%)
Veggies and Seasonings:
- 1/2 cup diced red bell pepper
- 1/4 cup chopped green onions (plus extra for garnish)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
For Greasing:
- 2 tablespoons butter, melted
How Much Time Will You Need?
This delicious hashbrown breakfast casserole takes about 10 minutes of prep time and 30-40 minutes of baking time. You’ll have a hearty dish ready in under an hour, perfect for brunch or breakfast gatherings!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While the oven is heating up, grab a 9×13-inch baking dish. Lightly grease it using the melted butter or non-stick spray to prevent sticking.
2. Mix the Hashbrowns and Veggies:
In a large bowl, combine the thawed hashbrowns, shredded cheddar cheese, diced red bell pepper, and chopped green onions. Give it a good mix until everything is combined evenly.
3. Form the Base:
Spread the hashbrown mixture evenly across the bottom of your greased baking dish. Press it down gently to compact it slightly and create a solid base for the casserole.
4. Prepare the Egg Mixture:
In another bowl, take your eggs and whisk them together with the milk, garlic powder, onion powder, and a sprinkle of salt and black pepper. Whisk until smooth and fully combined.
5. Combine and Pour:
Now, pour the egg mixture evenly over the hashbrown layer in the baking dish. Make sure it spreads out and covers the mixture well.
6. Optional Whole Eggs:
If you want some delicious whole eggs on top, carefully crack 3-4 eggs and place them into the dish, spaced evenly over the top of the casserole. Just add a little pinch of salt and pepper on each egg.
7. Bake to Perfection:
Pop the baking dish into the preheated oven and bake uncovered for 30-40 minutes. Keep an eye on it; you want the eggs to be fully set and the top to be golden brown. If you added whole eggs, check that the whites are set but the yolks are still running (or cooked to your liking).
8. Cool and Garnish:
Once done, take the casserole out of the oven and let it cool for a few minutes. Before serving, sprinkle some extra chopped green onions and parsley on top for color and flavor!
Enjoy this hearty and delicious hashbrown breakfast casserole as a satisfying start to your day!
Can I Use Fresh Hashbrowns Instead of Frozen?
Yes! If you prefer fresh hashbrowns, you can grate potatoes, but be sure to rinse them to remove excess starch and squeeze out moisture to prevent sogginess in your casserole.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole the night before by assembling it up to the baking step. Just cover it with plastic wrap and refrigerate. When ready to bake, remove the wrap and add a few extra minutes to the baking time if it’s cold from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave or in the oven until warmed through for a quick breakfast or snack.
Can I Customize the Vegetables?
Definitely! Feel free to swap in your favorite vegetables like spinach, mushrooms, or zucchini. Just make sure to sauté any veggies with high moisture content before adding them to prevent the casserole from becoming too watery.
