Amazing Egg Hashbrown Casserole: Easy Recipe!

Okay, friend, pull up a chair and let’s chat! Today, we’re diving into one of my absolute favorite comfort foods, the kind that just screams “weekend brunch” and makes everyone happy: Egg Hashbrown Casserole. Seriously, just the thought of that cheesy, potato-y goodness baking in the oven makes my mouth water!

I remember the first time I made this Egg Hashbrown Casserole. It was a chaotic Sunday morning. My kids were little, running around like tiny tornadoes, my husband was trying to read the newspaper over the din, and I was determined to make a “special” breakfast. I envisioned this beautiful, golden-brown Egg Hashbrown Casserole emerging from the oven, a testament to my domestic prowess. Instead, I almost set off the smoke alarm! Turns out, I’d forgotten to pre-cook the sausage (oops!), and the whole thing was a greasy, undercooked mess. We still ate it, of course (because, hangry kids!), but it was a far cry from my Pinterest-perfect vision. Ah, those were the days! That’s when I realized I needed a truly reliable and easy-to-follow Egg Hashbrown Casserole recipe!

But you know what? That mishap taught me a valuable lesson: cooking doesn’t have to be perfect to be delicious. It’s about the love you put into it, the memories you create, and the joy of sharing a meal with the people you care about. And now, years later, this Egg Hashbrown Casserole is a total family favorite. It’s requested for every holiday brunch, potluck, and even a random Tuesday night dinner (breakfast for dinner is always a win, right?).

What I love most about this Egg Hashbrown Casserole is that it’s so adaptable. You can throw in whatever veggies you have on hand, swap out the cheese, and even make it ahead of time (because who has time to cook a fancy breakfast on a busy weekday morning?). It’s also a great dish to bring to gatherings. This breakfast casserole is always a crowd pleaser.

Juggling work, kids, and life in general is a constant balancing act, and honestly, sometimes the easiest things fall by the wayside. It’s easy to fall into a cereal-for-dinner rut, but this casserole has really helped my family eat better and enjoy more of our time together.

My cooking philosophy is all about simple, delicious, and family-friendly recipes that don’t require a culinary degree (or a ton of fancy equipment). This Egg Hashbrown Casserole fits that bill perfectly. It’s straightforward, satisfying, and always a hit.

So, if you’re looking for a crowd-pleasing breakfast that’s both easy to make and incredibly delicious, then you’ve come to the right place. Let’s get cooking! I know you and your family will absolutely adore this Egg Hashbrown Casserole, just like mine does. And If you are looking for another crowd pleasing dish, check out my Southern Squash Casserole recipe.

Alright, let’s gather our ingredients! Don’t worry, nothing too complicated here. We’re keeping it simple and delicious, just the way I like it. This Egg Hashbrown Casserole comes together with ingredients you probably already have in your fridge and pantry.

Here’s what you’ll need:

• 1 (30-ounce) package frozen shredded hash browns, thawed: I always use the plain shredded hash browns, but you can definitely experiment with different varieties. Some people really love the kind with onions and peppers already mixed in, but my kids are picky, so I stick with the basics.
• 1 pound breakfast sausage, cooked and crumbled: You can use any kind of sausage you like – mild, spicy, even turkey sausage works great. I usually buy the bulk sausage and brown it myself, but you can also use pre-cooked sausage crumbles to save time.
• 1 cup shredded cheddar cheese: I always use sharp cheddar for my Egg Hashbrown Casserole because I love the extra flavor, but you can use any kind of cheese you like. Monterey Jack, mozzarella, or even a blend of cheeses would be delicious.
• 1/2 cup shredded mozzarella cheese. For a truly cheesy hashbrown casserole, you need mozzarella.
• 1 small onion, chopped: I usually use a yellow onion, but a white onion or even a shallot would work just as well. If you’re short on time, you can use pre-chopped onions from the produce section.
• 1 green bell pepper, chopped: This is optional, but I like the added flavor and color it brings to the Egg Hashbrown Casserole. If you don’t have a green bell pepper, you can use a red or yellow one instead.
• 12 large eggs: Make sure your eggs are fresh! Nothing worse than cracking open a bad egg (trust me, I’ve been there!).
• 1 cup milk: I usually use 2% milk, but you can use any kind of milk you like. Almond milk, soy milk, or even half-and-half would work in this Egg Hashbrown Casserole.
• 1 teaspoon salt: I use sea salt, but any kind of salt will do.
• 1/2 teaspoon black pepper: Freshly ground black pepper is always best, but pre-ground pepper works just fine too.
• 1/4 teaspoon garlic powder: This adds a little extra flavor to the Egg Hashbrown Casserole.
• Cooking spray: To grease your baking dish.

When making Egg Hashbrown Casserole, you can find the frozen hash browns in the freezer section of your grocery store. I’ve also found that buying the larger bags of shredded cheese is more cost-effective if you make this casserole often. Here’s an Egg Hashbrown Casserole trick I learned: if you’re using frozen vegetables, thaw them slightly before adding them to the casserole. This will help prevent the casserole from becoming watery.

For busy families making Egg Hashbrown Casserole, I recommend prepping the ingredients the night before. Chop the onion and bell pepper, cook the sausage, and shred the cheese. Then, in the morning, all you have to do is mix everything together and bake!

Storing leftover ingredients for your Egg Hashbrown Casserole is easy. Just keep them in airtight containers in the fridge. The shredded cheese will last for about a week, the cooked sausage for about 3-4 days, and the chopped vegetables for about 2-3 days.

Now that we have all of our ingredients, let’s move on to the fun part – making the Egg Hashbrown Casserole! You can even use some of the skills you learn making the Broccoli Cheese Casserole when preparing this dish.

Okay, friend, let’s get our hands dirty and make this Egg Hashbrown Casserole! Don’t worry, it’s super easy, even if you’re not a seasoned chef. I’ll walk you through each step, just like we’re cooking side-by-side in my kitchen. I’ve made plenty of different egg and potato casserole recipes, but this one is a clear winner.

1. Preheat your oven to 350°F (175°C). While the oven is heating up, grease a 9×13 inch baking dish with cooking spray. This will prevent the Egg Hashbrown Casserole from sticking and make it easier to clean up later.
2. In a large bowl, combine the thawed hash browns, cooked sausage, cheddar cheese, mozzarella cheese, onion, and bell pepper. Mix everything together until it’s evenly distributed. Don’t worry if it looks like a lot – it will all fit in the baking dish!
3. In a separate bowl, whisk together the eggs, milk, salt, pepper, and garlic powder. Make sure the eggs are fully incorporated and the mixture is smooth. This is the liquid that will bind everything together and create that creamy texture we all love in an Egg Hashbrown Casserole.
4. Pour the egg mixture over the hash brown mixture in the bowl. Stir gently to coat all of the ingredients. You want to make sure that every piece of hash brown is coated in the egg mixture.
5. Pour the mixture into the prepared baking dish. Spread it out evenly so that the Egg Hashbrown Casserole cooks evenly.
6. Bake for 45-55 minutes, or until the top is golden brown and the eggs are set. The Egg Hashbrown Casserole is done when a knife inserted into the center comes out clean. I learned the hard way with Egg Hashbrown Casserole that oven temperatures can vary, so keep an eye on it and adjust the baking time as needed. In my kitchen, Egg Hashbrown Casserole usually takes about 50 minutes to bake.
7. Let the casserole cool for a few minutes before serving. This will allow the eggs to set up a bit more and make it easier to slice.

While the Egg Hashbrown Casserole is cooking, I usually tidy up the kitchen or catch up on a little reading. Sometimes, if I’m feeling ambitious, I’ll whip up a quick fruit salad to serve on the side. Your Egg Hashbrown Casserole should smell like a combination of savory sausage, cheesy goodness, and warm potatoes. It’s a truly comforting aroma that will make everyone’s mouth water!

Here’s an Egg Hashbrown Casserole shortcut my family loves: If you’re really short on time, you can skip the chopping and use frozen diced onions and peppers. Just thaw them slightly before adding them to the casserole. This will save you about 10-15 minutes of prep time.

Remember that this is a make ahead breakfast casserole. You can assemble this casserole the night before and bake it in the morning. Just cover it tightly with plastic wrap and refrigerate it overnight. When you’re ready to bake it, remove it from the refrigerator and let it sit at room temperature for about 30 minutes before baking.

Now that you know how to make this amazing casserole, be sure to try out my Cheesy Green Bean Casserole recipe as well!

Alright, the Egg Hashbrown Casserole is out of the oven, it smells amazing, and you’re probably starving! But before you dig in, let’s talk about how I love to serve this dish. Because presentation matters, even for a simple hashbrown egg bake!

My family loves this Egg Hashbrown Casserole when I serve it with a side of fresh fruit. Berries, melon, or even just a simple apple slices are a perfect complement to the savory casserole. I also like to offer a variety of toppings, like sour cream, salsa, hot sauce, or even a sprinkle of fresh herbs. This allows everyone to customize their own serving and create their perfect bite. This is definitely one of the best cheesy hashbrown casserole dishes out there.

Go-to side dishes that pair perfectly with Egg Hashbrown Casserole include:

• Fresh Fruit Salad: The sweetness and acidity of the fruit cut through the richness of the casserole.
• Toast or Biscuits: For soaking up all that cheesy, eggy goodness.
• Avocado Slices: Adds a creamy, healthy fat and a pop of color.
• A Simple Green Salad: Provides a light and refreshing contrast to the heavy casserole.

This Egg Hashbrown Casserole is perfect for:

• Weekend Brunches: Of course! It’s a classic brunch dish that everyone will love.
• Holiday Gatherings: It’s a crowd-pleaser that’s easy to make ahead of time.
• Potlucks: It’s always a hit at potlucks, and it’s easy to transport.
• Breakfast for Dinner: Because who doesn’t love breakfast for dinner?

When it comes to presentation, I like to sprinkle a little extra shredded cheese or fresh herbs on top of the Egg Hashbrown Casserole before serving. This adds a pop of color and makes it look even more appealing.

If you have extra Egg Hashbrown Casserole (which is rare in my house!), you can store it in the refrigerator for up to 3 days. To reheat it, simply microwave it for a few minutes or bake it in the oven until it’s warmed through. Leftover Egg Hashbrown Casserole is also great for making breakfast burritos or frittatas. You can chop it up and add it to your favorite recipes.

Seasonal Egg Hashbrown Casserole variations I’ve tried include adding roasted vegetables in the fall, like butternut squash or sweet potatoes. In the spring, I like to add asparagus or spinach. And in the summer, I might add diced tomatoes or corn. Friends always ask for this Egg Hashbrown Casserole recipe whenever I have them over!

Okay, let’s tackle some of the most common questions I get about this Egg Hashbrown Casserole. I’ve made this recipe countless times, so I’ve definitely learned a few tricks along the way.

Q: Can I make this Egg Hashbrown Casserole ahead of time?

A: Absolutely! As I mentioned before, this Egg Hashbrown Casserole is a great make-ahead dish. Simply assemble it the night before, cover it tightly with plastic wrap, and refrigerate it. In the morning, let it sit at room temperature for about 30 minutes before baking. You may need to add a few extra minutes to the baking time, since it will be cold.

Q: Can I use fresh hash browns instead of frozen?

A: You can, but I don’t recommend it. Fresh hash browns tend to release a lot of moisture, which can make the Egg Hashbrown Casserole soggy. If you do use fresh hash browns, make sure to squeeze out as much excess moisture as possible before adding them to the casserole.

Q: Can I substitute the sausage with something else?

A: Of course! You can use any kind of cooked meat you like, such as bacon, ham, or even ground beef. You could also use vegetarian sausage or leave the meat out altogether. My blog readers enjoy the hashbrown egg bake with bacon as a substitute.

Q: My Egg Hashbrown Casserole is too watery. What did I do wrong?

A: There are a few reasons why your Egg Hashbrown Casserole might be watery. One reason is that you didn’t thaw the hash browns completely before adding them to the casserole. Another reason is that you used too many vegetables that release moisture, such as tomatoes or zucchini. To prevent this, make sure to thaw the hash browns completely and squeeze out any excess moisture. Also, avoid using too many watery vegetables. You know what I do when my Egg Hashbrown Casserole is too watery? I broil it for a few minutes at the end of the baking time to evaporate some of the excess moisture.

Q: Can I freeze Egg Hashbrown Casserole?

A: Yes, you can freeze Egg Hashbrown Casserole, but the texture may change slightly. To freeze it, let it cool completely and then wrap it tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it in the refrigerator overnight and then reheat it in the oven or microwave.

Q: Can I add cheese to the top of the Egg Hashbrown Casserole during the last few minutes of baking?

A: Of course! We love cheese, so adding cheese on top is a welcome option. The best breakfast casserole (hash browns & eggs) recipe should always include a little extra cheese!

Q: What kind of cheese works best in this Egg Hashbrown Casserole?

A: I personally love using sharp cheddar cheese in my Egg Hashbrown Casserole for its bold flavor, but the beauty of this recipe is its versatility. Monterey Jack melts beautifully and adds a creamy texture, while mozzarella offers that classic cheesy pull that everyone loves. A blend of cheeses can also create a more complex flavor profile. Feel free to experiment with your favorites! This egg and potato casserole is really forgiving.

So there you have it, friend! My go-to Egg Hashbrown Casserole recipe that’s been a family favorite for years. I hope you give it a try and love it as much as we do! It holds a special place in my heart because it’s a reminder that the best meals are often the simplest, and that cooking is about so much more than just the food itself.

Here are my Egg Hashbrown Casserole Pro Tips:

• Don’t overbake it! Overbaking will dry out the eggs and make the casserole tough.
• Let it cool slightly before serving. This will allow the eggs to set up a bit more and make it easier to slice.
• Get creative with the toppings! Sour cream, salsa, hot sauce, fresh herbs – the possibilities are endless.

Egg Hashbrown Casserole variations I’ve tried with my family include:

• Spicy Egg Hashbrown Casserole: Adding diced jalapenos or a dash of hot sauce to the egg mixture. My husband loves this version!
• Vegetarian Egg Hashbrown Casserole: Leaving out the sausage and adding extra vegetables, such as mushrooms, spinach, or broccoli.
• Mexican Egg Hashbrown Casserole: Adding diced tomatoes, black beans, corn, and a packet of taco seasoning to the hash brown mixture. The kids especially love this cheesy hashbrown casserole.

This Egg Hashbrown Casserole is perfect for a quick breakfast or a relaxing weekend brunch. You can customize it to your family’s taste preferences, and it’s always a crowd-pleaser. Whether you’re feeding a hungry family or hosting a brunch for friends, this casserole is sure to be a hit. You can check out Cheesy Overnight Hash Brown Egg Casserole – The Food Charlatan if you would like to compare this dish with other recipes!

I encourage you to make this Egg Hashbrown Casserole your own. Experiment with different ingredients, toppings, and variations. Don’t be afraid to get creative and have fun in the kitchen! It really is the best breakfast casserole (hash browns & eggs) recipe!

I hope your Egg Hashbrown Casserole cooking experience is filled with joy, laughter, and delicious food. Remember, cooking is about more than just following a recipe – it’s about creating memories and sharing them with the people you love. Now, go forth and make some Egg Hashbrown Casserole magic!