Description
This Easy Egg Hashbrown Casserole is a comforting and hearty breakfast dish featuring crispy thawed shredded hashbrowns, fluffy eggs, creamy sour cream, and melted cheddar cheese baked to golden perfection. It’s simple to prepare, perfect for busy mornings or weekend brunches, and can be customized with cooked bacon or sausage for added flavor.
Ingredients
Scale
Main Ingredients
- 4 cups frozen shredded hashbrowns, thawed
- 8 large eggs
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup milk
- 1/4 cup melted butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Optional Protein
- 1/2 cup cooked and crumbled bacon or sausage
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure easy serving.
- Mix Wet Ingredients and Seasonings: In a large bowl, whisk together the eggs, sour cream, milk, melted butter, salt, black pepper, garlic powder, and onion powder until the mixture is smooth and well combined.
- Add Hashbrowns and Vegetables: Fold in the thawed shredded hashbrowns, diced onion, and shredded cheddar cheese. If using optional bacon or sausage, fold it into the mixture now for added flavor and protein.
- Transfer to Baking Dish: Pour the combined mixture evenly into the prepared baking dish. Use a spatula to spread it out evenly to ensure consistent cooking.
- Bake: Place the casserole uncovered in the preheated oven and bake for 45 to 50 minutes, or until the center is set and the top is lightly golden brown. Avoid opening the oven door frequently to maintain an even temperature.
- Cool and Serve: Remove the casserole from the oven and let it cool for about 5 minutes. This helps it firm up slightly for easier slicing. Serve warm and enjoy your hearty breakfast casserole.
Notes
- For extra creaminess, substitute half the sour cream with cream cheese.
- Add diced bell peppers or mushrooms for a vegetable boost.
- This casserole can be assembled the night before and baked fresh in the morning.
- Store leftovers covered in the refrigerator for up to 3 days and reheat in the oven or microwave.
- To make dairy-free, swap milk with almond or oat milk, use dairy-free cheese, and substitute sour cream with dairy-free yogurt.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
