Description
This Easy Egg Hashbrown Casserole is a hearty and comforting breakfast dish perfect for brunch or a family breakfast. Combining tender hashbrowns, fluffy eggs, savory sausage, and melted cheddar cheese, it’s a flavorful casserole that’s simple to prepare and bake. Ideal for making ahead, it delivers cheesy, satisfying bites that everyone will love.
Ingredients
Scale
Main Ingredients
- 1 package (20 ounces) frozen shredded hashbrowns, thawed
- 8 large eggs
- 1/2 cup milk
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1/2 pound breakfast sausage, cooked and crumbled (or diced ham)
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon butter (for greasing the dish)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly with butter to prevent sticking.
- Layer Hashbrowns: Spread the thawed shredded hashbrowns evenly across the bottom of the prepared baking dish to form a uniform layer.
- Cook Sausage: In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked through. Drain any excess grease to keep the casserole from becoming greasy.
- Mix Egg Base: In a large mixing bowl, whisk together the eggs, milk, sour cream, salt, black pepper, and garlic powder until the mixture is smooth and well combined.
- Add Fillings: Stir the cooked sausage, diced onion, diced bell pepper, and 1 1/2 cups of shredded cheddar cheese into the egg mixture, evenly distributing the ingredients.
- Assemble the Casserole: Pour the egg mixture evenly over the layer of hashbrowns in the dish, gently spreading it to cover all the hashbrowns.
- Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole for a golden cheesy crust.
- Bake: Place the casserole in the preheated oven and bake for 40 to 45 minutes, until the center is set and the top is lightly browned and golden.
- Rest and Serve: Allow the casserole to rest for 5 to 10 minutes after baking. Then slice into portions and serve warm.
Notes
- You can assemble the casserole the night before, cover it tightly, and refrigerate overnight to save time in the morning before baking.
- Substitute the breakfast sausage with cooked bacon, or make a vegetarian version by omitting meat and adding sautéed mushrooms or spinach.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly before serving.
