If you’re anything like me, breakfast casseroles are the ultimate cozy comfort food to gather around with friends or family. This Easy Egg Hashbrown Casserole Recipe perfectly blends crispy, tender hash browns with rich, cheesy eggs and savory sausage for a crowd-pleasing dish you’ll want to make again and again. It’s a gorgeous bake that delivers all the classic breakfast flavors in one soul-satisfying casserole, from the golden edges to the creamy, cheesy center. Whether for weekend brunch, a holiday morning, or a simple but hearty breakfast, this recipe shines with warmth and ease.
Ingredients You’ll Need
The beauty of this casserole lies in how simple yet essential each ingredient is to building those layers of flavor and texture. From the crispy hash browns that create a golden base to the melty cheeses that add richness, each component brings something special to the table.
- Frozen shredded hash browns (20 ounces, thawed and patted dry): The hearty foundation that crisps up beautifully in the oven.
- Large eggs (8): Bind everything together and provide that fluffy, custard-like texture we adore.
- Whole milk (1 cup): Adds silkiness and moisture to the egg mixture.
- Sour cream (1/2 cup): Brings a subtle tang and tenderizes the casserole for extra creaminess.
- Shredded cheddar cheese (2 cups): Gives sharp, rich flavor and a classic cheesy gooeyness.
- Shredded mozzarella cheese (1/2 cup): Adds stretchy, melty texture to complement cheddar.
- Cooked breakfast sausage (1 pound, crumbled) or diced ham: Infuses savory, meaty depth—easily swapped for vegetarian options like mushrooms or spinach.
- Finely diced onion (1/2 cup): Provides fragrant sweetness and a lovely bite.
- Diced bell pepper (1/2 cup): Offers a fresh crunch and bright pop of color.
- Salt (1/2 teaspoon): Enhances all the flavors perfectly.
- Black pepper (1/2 teaspoon): Adds just enough spice to wake up the palate.
- Garlic powder (1/2 teaspoon): Layers in cozy warmth and subtle aroma.
- Melted butter (2 tablespoons): Throws a little richness into the hash browns for crisp edges.
- Nonstick cooking spray: Prevents sticking and helps with even browning.
How to Make Easy Egg Hashbrown Casserole Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray so your casserole will slide out effortlessly once it’s baked.
Step 2: Layer the Hash Browns
Spread your thawed and dried hash browns evenly across the bottom of the baking dish. Then, drizzle the melted butter over the top and gently toss to coat. This little step is key—it ensures those hash browns crisp up in the oven instead of getting soggy.
Step 3: Whisk Together the Egg Mixture
In a large bowl, whisk the eggs, milk, sour cream, salt, pepper, and garlic powder until the mixture is smooth and creamy. This silky blend will soak into the hash browns, binding everything together with that irresistible custard texture.
Step 4: Add Sausage, Veggies, and Cheese
Now sprinkle your cooked and crumbled sausage evenly over the hash browns. Follow with the diced onions and bell peppers, then scatter the shredded cheddar and mozzarella cheeses on top. This layered medley builds flavor and makes every bite a little celebration.
Step 5: Pour the Egg Mixture and Bake
Pour the egg mixture evenly over the layered ingredients. Gently press down with a spatula to help everything soak up the custard. Place the casserole uncovered in the oven and bake for 40 to 45 minutes, until the edges turn golden and the center is set.
Step 6: Let It Rest Before Serving
Once out of the oven, allow your casserole to rest for 5 to 10 minutes. This step lets everything firm up beautifully, so you get clean slices and the flavors settle perfectly.
How to Serve Easy Egg Hashbrown Casserole Recipe
Garnishes
A sprinkle of fresh chopped chives, sliced green onions, or even a light dusting of smoked paprika brings extra color and a hint of brightness. A dollop of sour cream on the side adds a creamy contrast that complements the savory richness beautifully.
Side Dishes
Pair this casserole with fresh fruit salad or a simple mixed green salad to provide a refreshing balance to the richness. Toasted crusty bread or warm buttermilk biscuits also make fantastic accompaniment for soaking up every last bit of cheesy goodness.
Creative Ways to Present
Serve this casserole in individual ramekins for a charming brunch presentation or pack portions into muffin tins for portable, hand-held bites perfect for breakfast on the go. You can also add a colorful side of sautéed vegetables or a dollop of pesto to jazz it up visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover casserole tightly with foil or plastic wrap and store in the refrigerator for up to 3 days. It reheats wonderfully and can easily feed your family for a couple of meals.
Freezing
This Easy Egg Hashbrown Casserole Recipe freezes well when wrapped securely. Freeze either the whole casserole or individual slices in airtight containers or zip-top bags for up to 2 months. Just thaw overnight in the fridge before reheating to maintain texture and flavor.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for 15 to 20 minutes until warmed through, or microwave individual portions for 1 to 2 minutes. Adding a splash of milk can help keep the casserole moist during reheating.
FAQs
Can I make this casserole vegetarian?
Absolutely! Simply skip the sausage and substitute sautéed mushrooms, spinach, or your favorite veggies to keep it hearty and tasty while making it veggie-friendly.
Do I have to thaw the hash browns before using them?
Yes, thawing and patting the hash browns dry is important to avoid excess water in the casserole, which can make it soggy instead of crispy and golden.
Can I use different types of cheese?
Definitely! Feel free to experiment with cheeses like Monterey Jack, pepper jack for a bit of spice, or a creamy Havarti. The key is to use melty cheeses for that perfect ooey-gooey texture.
Is it okay to prepare this casserole the night before?
Yes! Assemble the casserole, cover it tightly, and refrigerate overnight. Then bake it fresh in the morning. This makes it perfect for busy days or special occasions.
What if I don’t have sour cream?
You can substitute sour cream with Greek yogurt or even cream cheese thinned with a little milk. Both options add richness and creaminess to the dish.
Final Thoughts
This Easy Egg Hashbrown Casserole Recipe has quickly become one of my favorite go-to dishes when I want a comforting, crowd-pleasing breakfast without loads of fuss. It’s simple to throw together, packed with flavors everyone loves, and perfect for any time you want to start your day on a deliciously cheesy note. I truly hope you give this recipe a try and make it part of your breakfast repertoire—it’s one of those dishes that feels like a warm hug on a plate.
Print
Easy Egg Hashbrown Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Easy Egg Hashbrown Casserole is a hearty and comforting breakfast dish featuring a crispy hashbrown base layered with a savory mixture of eggs, cheeses, breakfast sausage, and vegetables. Perfect for busy mornings or brunch gatherings, this casserole is simple to prepare, can be made ahead, and baked to golden perfection.
Ingredients
Main Ingredients
- 1 bag (20 ounces) frozen shredded hash browns, thawed and patted dry
- 8 large eggs
- 1 cup whole milk
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 pound breakfast sausage, cooked and crumbled (or diced ham)
Vegetables & Seasonings
- 1/2 cup finely diced onion
- 1/2 cup diced bell pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons melted butter
- Nonstick cooking spray
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Prepare Hash Browns: Spread the thawed hash browns evenly into the prepared baking dish. Drizzle the melted butter over them and toss lightly to coat, ensuring an even buttery base.
- Mix Egg Mixture: In a large bowl, whisk together the eggs, whole milk, sour cream, salt, black pepper, and garlic powder until the mixture is smooth and well combined.
- Add Toppings: Sprinkle the cooked and crumbled breakfast sausage, finely diced onion, diced bell pepper, shredded cheddar, and mozzarella evenly over the hash browns in the dish.
- Combine and Coat: Pour the egg mixture evenly over the top of the layered ingredients. Gently press down with a spatula so all ingredients are coated and compacted.
- Bake: Place the casserole in the preheated oven and bake uncovered for 40 to 45 minutes, or until the center is fully set and the top is lightly golden brown.
- Rest and Serve: Remove from the oven and let rest for 5 to 10 minutes to allow the casserole to set further before slicing and serving hot.
Notes
- Make sure to thaw and drain the hash browns thoroughly to avoid excess moisture which can make the casserole soggy.
- You can assemble the casserole the night before, cover, and refrigerate overnight for a quick morning bake.
- For a vegetarian version, omit the sausage and replace it with sautéed mushrooms or spinach for added flavor and nutrients.
