This Egg and Hashbrown Casserole is a great way to start your day! It’s loaded with fluffy eggs, crispy hashbrowns, and melted cheese—all the breakfast favorites in one dish!
It’s super easy to make, and it tastes amazing! I love serving it with a side of fresh fruit for a colorful breakfast. You’ll want to make this every weekend! 🍳🥔
Key Ingredients & Substitutions
Hashbrowns: Frozen hashbrowns are super convenient but fresh potatoes work too! Just shred them and maybe soak them to reduce moisture. If you want a healthier twist, try sweet potatoes instead.
Eggs: For fluffier texture, using larger eggs (like jumbo) can add extra volume. If you need an egg substitute, 1/4 cup of unsweetened applesauce or half a banana can work in a pinch.
Ham: Cooked ham adds great flavor, but feel free to swap it for cooked bacon, sausage, or even veggies for a meatless option! I love adding diced bell peppers or spinach for a pop of color and extra nutrition.
Cheese: Cheddar is classic, but mozzarella or pepper jack are awesome alternatives if you’re looking for different flavors. I sometimes mix cheeses for extra creaminess!
Milk: Whole or 2% milk is best for creaminess, but dairy-free options like almond or oat milk can work well, too. Just make sure it’s unsweetened!
How Can I Ensure My Casserole Is Cooked Perfectly?
To make sure your casserole is cooked just right, keep an eye on a few key points:
- Preheat your oven! This helps the dish cook evenly.
- Use a toothpick or knife to check for doneness. It should come out clean when the eggs are set.
- Let it rest for 5 minutes after baking. This helps set the ingredients and makes it easier to slice.
- Watch the top color. If it’s getting too brown, you can lightly cover it with foil to prevent burning.
Following these tips will help you achieve a hearty, delicious casserole every time! Enjoy your cooking adventure!
Egg and Hashbrown Casserole
Ingredients You’ll Need:
Base Ingredients:
- 4 cups frozen hashbrowns, thawed
- 8 large eggs
- 1 cup cooked ham, diced
- 2 cups shredded cheddar cheese
- 1 cup milk (whole or 2%)
- 1/2 cup onion, finely chopped (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Cooking spray or butter (for greasing the baking dish)
How Much Time Will You Need?
This Egg and Hashbrown Casserole takes about 15 minutes to prepare and needs 45 to 50 minutes to bake. In total, you should plan for about 1 hour to 1 hour and 10 minutes—from prep to serving. It’s a perfect dish to get ready in the morning while everyone is waking up!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating up, take a 9×9 inch baking dish and lightly grease it with cooking spray or butter to prevent sticking.
2. Mix the Egg Mixture:
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder (if using) until everything is well mixed and fluffy. This gives your casserole a light, airy texture.
3. Combine with Hashbrowns and Fill the Dish:
Now, gently stir in the thawed hashbrowns, diced ham, chopped onion (if you want to add some flavor), and 1 1/2 cups of shredded cheddar cheese into your egg mixture. Make sure everything is combined well, and then pour this delicious mixture into your prepared baking dish, spreading it evenly.
4. Add Cheese and Bake:
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top for that yummy, cheesy finish. Pop it in the preheated oven and bake for about 45 to 50 minutes. Keep an eye on it—it’s ready when the eggs are set, and the top is a nice golden brown.
5. Let It Rest and Serve:
Once out of the oven, let your casserole sit for 5 minutes to cool slightly and set. Just before serving, garnish with fresh chopped parsley for a lovely touch. Cut it into squares, and serve warm. Enjoy your hearty, cheesy Egg and Hashbrown Casserole!
This dish is a fantastic choice for breakfast or brunch and can easily feed a large group. It’s comfort food at its finest!
Can I Use Fresh Hashbrowns Instead of Frozen?
Absolutely! Just shred fresh potatoes and soak them in water for about 30 minutes to remove excess starch. Then, drain and dry them before mixing into the casserole for the best texture.
Can I Prepare This Casserole the Night Before?
Yes, you can! Simply prepare everything up to the baking step, cover it tightly, and refrigerate overnight. In the morning, just pop it in the oven straight from the fridge; you may need to add an extra 10-15 minutes to the baking time.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm individual portions in the microwave or in the oven at 350°F (175°C) until heated through.
What Other Add-Ins Can I Use?
Feel free to customize! Veggies like bell peppers, spinach, or mushrooms add great flavor and nutrition. You can also swap ham for cooked sausage or bacon, or even go meatless for a veggie-friendly option!