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
Scale
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.
