If you are craving a comforting dish that combines crispy, golden potatoes with fluffy eggs and melty cheese, this Easy Egg Hashbrown Casserole is exactly what you need. It is a crowd-pleasing recipe that’s perfect for breakfast, brunch, or even a cozy dinner. This casserole brings together simple ingredients like shredded hashbrowns, sharp cheddar, and creamy sour cream to create a rich and satisfying meal that feels both hearty and homey. Once you try this Easy Egg Hashbrown Casserole, it will quickly become a go-to in your kitchen for its unbeatable flavor and effortless preparation.
Ingredients You’ll Need
This recipe calls for simple, straightforward ingredients that each play a crucial role in making this casserole irresistibly tasty. From the tender diced onions that add a subtle sweetness, to the creamy sour cream which creates a luscious texture, every component shines in harmony.
- Frozen shredded hashbrowns: The foundation of the casserole, providing that classic crispy potato base.
- Eggs: Bind everything together for a fluffy, custard-like texture.
- Sour cream: Adds creaminess and a slight tang to balance the richness.
- Shredded cheddar cheese: Melts throughout for gooey, cheesy goodness and a sharp flavor punch.
- Diced onions: Give a subtle crunch and mild sweetness.
- Milk: Lightens the mixture for perfect consistency.
- Salt: Enhances all the flavors perfectly.
- Black pepper: Adds a gentle heat and depth.
- Garlic powder: Brings warmth and a hint of savory spice.
- Butter: Used to grease the dish and dot the top for richness and a golden finish.
How to Make Easy Egg Hashbrown Casserole
Step 1: Prepare Your Oven and Ingredients
Start by preheating your oven to 350°F (175°C) so it’s nice and hot when you’re ready to bake. Make sure the frozen shredded hashbrowns are mostly thawed to prevent excess moisture from making your casserole soggy. Gather all your ingredients and have them ready to mix.
Step 2: Mix the Casserole Ingredients
In a large mixing bowl, combine 4 cups of thawed frozen shredded hashbrowns, 6 large eggs, 1 cup of sour cream, 2 cups of shredded cheddar cheese, 1/2 cup of diced onions, and 1/2 cup of milk. Sprinkle in 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Stir everything gently until it’s well mixed and the cheese and sour cream are evenly distributed.
Step 3: Prepare the Baking Dish
Lightly grease a 9×13 inch baking dish with butter to prevent sticking and lend a subtle buttery flavor to the base. Spread the hashbrown mixture evenly inside the dish, smoothing it out so it bakes uniformly. Dot the top with small pieces of butter – this little touch helps the casserole develop a rich, golden crust as it cooks.
Step 4: Bake to Perfection
Place the dish uncovered into the preheated oven and bake for about 45 to 50 minutes. You’ll know it’s ready when the casserole is set in the center, the eggs are fully cooked through, and the top is bubbling with golden spots of cheese and butter. Let it rest for 5 minutes after removing from the oven; this helps it firm up slightly and makes it easier to serve.
How to Serve Easy Egg Hashbrown Casserole
Garnishes
To add a fresh burst, sprinkle chopped green onions or fresh herbs like parsley or chives on top just before serving. A dollop of sour cream or a few slices of ripe avocado can also give your casserole a creamy, tangy contrast that brightens each bite.
Side Dishes
This casserole pairs beautifully with crisp, fresh fruit salad or a light mixed greens salad dressed with a citrus vinaigrette. For a heartier meal, add some crispy bacon strips or sausage links on the side to complement the cheesy, eggy goodness of the casserole.
Creative Ways to Present
For brunch gatherings, serve this Easy Egg Hashbrown Casserole in individual ramekins for a cute, personalized touch. You can also layer it in a clear glass baking dish for a beautiful visual of the cheesy, potato layers that will wow your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your Easy Egg Hashbrown Casserole, simply cover any leftovers with foil or plastic wrap and store in the refrigerator. It stays fresh for up to 3 days and tastes just as delicious reheated.
Freezing
You can freeze the casserole before baking by pressing the mixture into a freezer-safe dish and wrapping it tightly. Thaw it overnight in the fridge before baking as directed. This is perfect for busy mornings or when you want to prep ahead for a crowd.
Reheating
Reheat leftover casserole slices in the microwave for a quick fix or warm them gently in the oven at 350°F until heated through. Cover with foil to keep it moist and prevent the top from drying out during reheating.
FAQs
Can I add meat to the Easy Egg Hashbrown Casserole?
Absolutely! Adding cooked and crumbled sausage or diced ham before baking gives the casserole extra heartiness and flavor, making it even more satisfying.
What’s a good substitute for sour cream?
Greek yogurt works wonderfully as a lighter alternative to sour cream and still gives the casserole that creamy texture and tang you want.
Do the hashbrowns need to be fully thawed?
It’s best if the hashbrowns are mostly thawed to avoid excess water, which can make the casserole watery. Just let them defrost enough to break up easily before mixing.
Can I make this recipe gluten-free?
Yes, just be sure to use gluten-free hashbrowns to keep the dish gluten-free. All other ingredients are naturally gluten-free.
How long does the casserole keep after baking?
Stored properly in the fridge, it lasts about 3 days. For longer storage, freezing is a great option as outlined above.
Final Thoughts
Nothing beats the cozy comfort of a warm, cheesy breakfast casserole that’s both simple to make and downright delicious. This Easy Egg Hashbrown Casserole is a shining example of a recipe that delivers flavor, texture, and satisfaction with every bite. Whether you’re cooking for a family breakfast or a relaxed brunch with friends, this dish will win hearts and keep everyone asking for seconds. Give it a try soon — I promise it will become one of your favorite easy dishes!
Print
Easy Egg Hashbrown Casserole
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Easy Egg Hashbrown Casserole is a comforting and delicious breakfast or brunch dish featuring a creamy mix of eggs, sour cream, shredded cheddar cheese, and tender hashbrowns baked to golden perfection. Simple to prepare and packed with flavor, it’s perfect for family meals or weekend gatherings.
Ingredients
Base Ingredients
- 4 cups frozen shredded hashbrowns (thawed)
- 6 large eggs
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup diced onions
- 1/2 cup milk
Seasonings and Add-ons
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Butter (for greasing and dotting on top)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Mix Ingredients: In a large mixing bowl, combine the thawed frozen shredded hashbrowns, eggs, sour cream, shredded cheddar cheese, diced onions, and milk. Season the mixture with salt, black pepper, and garlic powder. Stir everything together until well combined to ensure even flavor.
- Prepare Baking Dish: Lightly grease a 9×13 inch baking dish with butter to prevent sticking and add richness.
- Spread Mixture: Evenly spread the hashbrown mixture in the prepared baking dish, smoothing the top with a spatula.
- Top with Butter: Dot small pieces of butter on top of the casserole to enhance the flavor and create a golden crust.
- Bake: Bake uncovered for 45 to 50 minutes until the casserole is set, eggs are fully cooked, and the top is golden and bubbly.
- Cool and Serve: Remove the casserole from the oven and let it cool for 5 minutes before serving to allow it to set further and make serving easier.
Notes
- For a meatier version, add cooked and crumbled sausage or diced ham to the mixture before baking.
- You can swap sour cream for Greek yogurt for a lighter option.
- Add chopped bell peppers for additional vegetables and flavor.
- Make sure the hashbrowns are mostly thawed to prevent excess water in the casserole.
