Cheesy Hashbrown Egg Casserole

Key Ingredients & Substitutions

Hashbrowns: Use frozen hashbrowns for convenience. If you prefer fresh, grate your own potatoes, but remember to squeeze out excess moisture. This will help your casserole set nicely.

Diced Ham: This is great for adding protein, but you can easily leave it out for a vegetarian version. Alternatively, use cooked bacon or sausage for an extra flavor boost!

Onions: A small onion adds sweetness when cooked. If you’re not a fan, try using green onions or shallots for a milder taste. You may also use onion powder instead, but I recommend fresh for a better flavor.

Cheddar Cheese: I love sharp cheddar cheese for its rich flavor. Feel free to substitute with Monterey Jack or a dairy-free cheese if you’re avoiding dairy.

Sour Cream: This adds creaminess. Plain Greek yogurt is a great substitute if you want a healthier option or if you run out of sour cream!

How Do I Ensure My Casserole is Perfectly Cooked?

The cooking time is essential for a perfect casserole. To check if it’s done, insert a knife in the center; it should come out clean without any runny egg. Here are more tips to get it just right:

• Preheat your oven fully before adding your casserole. A consistent temperature helps it cook evenly.
• Let the casserole rest after baking. This allows it to firm up for easier serving.
• Keep an eye on it towards the end of the baking time. Ovens can vary, so check for doneness a little early!

Cheesy Hashbrown Egg Casserole

Ingredients You’ll Need:

For the Casserole:

• 4 cups frozen hashbrowns, thawed
• 1 cup diced ham (optional, can omit for vegetarian version)
• 1 small onion, finely chopped
• 2 cups shredded cheddar cheese, divided
• 8 large eggs
• 2 cups milk (whole or 2%)
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 2 tablespoons butter (for greasing the baking dish)
• Fresh chives or parsley, chopped (for garnish)

How Much Time Will You Need?

This recipe takes about 15 minutes of prep time and around 45-55 minutes of baking time, for a total of about 1 hour. Allow an additional 5-10 minutes for cooling before serving. It’s perfect for a leisurely weekend brunch or a cozy family breakfast!

Step-by-Step Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). While the oven is warming up, prepare your baking dish by lightly greasing a 9×13-inch dish with butter to prevent sticking.

2. Mix the Hashbrown Base:

In a large mixing bowl, combine the thawed hashbrowns, diced ham (if using), chopped onion, and 1 1/2 cups of the shredded cheddar cheese. Give it a good mix to ensure everything is well combined.

3. Prepare the Egg Mixture:

In another bowl, whisk together the eggs, milk, sour cream, garlic powder, onion powder, salt, and pepper until it’s smooth and creamy. This mixture adds fluffiness to your casserole.

4. Combine the Mixtures:

Pour the egg mixture over the hashbrown mix in your large bowl. Stir gently to combine all ingredients so that the hashbrowns are evenly coated with the egg mixture.

5. Transfer to Baking Dish:

Carefully transfer the combined mixture into the greased baking dish, spreading it out evenly to ensure even cooking.

6. Add the Final Touch:

Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole. This will melt and create a delicious cheesy crust.

7. Bake to Perfection:

Place the baking dish in the oven and bake for 45-55 minutes or until the casserole is set and the top is golden brown. You can check for doneness by inserting a knife in the center; it should come out clean.

8. Cool and Garnish:

Once baked, remove the casserole from the oven and let it cool for about 5-10 minutes. This will help it set and make it easier to slice. Before serving, garnish with chopped fresh chives or parsley for a pop of color.

Enjoy your warm, cheesy, comforting hashbrown egg casserole! Perfect for sharing with family and friends!

Can I Use Fresh Hashbrowns Instead of Frozen?

Yes, you can! If you prefer fresh hashbrowns, just grate about 4 cups of potatoes and squeeze out excess moisture. This will help ensure your casserole is not too watery.

Can I Prep This Casserole the Night Before?

Absolutely! Assemble the casserole, cover it tightly with plastic wrap, and refrigerate overnight. In the morning, just pop it in the oven straight from the fridge. You may need to add a few extra minutes to the baking time.

How Can I Store Leftovers?

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions or warm up in the oven at 350°F (175°C) until heated through.

What Other Ingredients Could I Add?

This casserole is quite versatile! Consider adding bell peppers, spinach, or mushrooms for extra veggies. You could also switch up the cheese or add some spices like paprika or cayenne for a kick!