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
Scale
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.
