Breakfast Just Got Better
Let’s face it: breakfast is the most important meal of the day, but it can also be the most challenging to get right. Enter the Egg Hashbrown Casserole: the ultimate breakfast comfort food that combines crispy, golden hashbrowns with fluffy scrambled eggs, and let’s not forget the melty cheese on top. Whether you’re feeding a crowd or just need a hearty way to start your day, this dish has got you covered.
Why Make This Recipe
So why should you whip up this delicious casserole? Here are a few reasons:
- Crowd-Pleaser: The combination of flavors appeals to everyone, from the picky eaters to the gourmet foodies.
- Make-Ahead Magic: You can prepare it the night before. Yes, save time in the morning! Who doesn’t want that?
- Customization Galore: Switch out ingredients based on what you have on hand. Want kale instead of bacon? Go for it!
- Comfort Food Vibes: It’s warm, filling, and frankly, just makes you feel good inside. 🥰
How to Make Egg Hashbrown Casserole: The Ultimate Breakfast Comfort Food
Ready to dive in? Making this casserole is as easy as pie (or should we say, as easy as casserole?). Here’s how:
- Gather Your Ingredients: You don’t want to start cooking only to realize you’re out of cheese. Not cool.
- Preheat Your Oven: Set it to 350°F (175°C) so it’s nice and hot when your casserole is ready to go in.
- Layer It Up: Put those hashbrowns down first, then add your sautéed veggies and egg mixture. Simple as that!
Ingredients
- 1 (30 oz) bag frozen hashbrowns (or fresh hashbrowns)
- 8 large eggs
- 1 cup shredded cheddar cheese (or your preferred cheese)
- 1 cup milk or heavy cream
- 1 small onion (optional), diced
- 1 bell pepper (optional), diced
- Salt and pepper to taste
- 1 tsp garlic powder (optional)
- 1/2 cup cooked crumbled bacon or sausage (optional)
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Layer the hashbrowns evenly in the bottom. Tip: If using fresh hashbrowns, sauté them briefly for extra crispiness!
- Sauté the onion and bell pepper in a pan over medium heat for about 5 minutes until they’re softened.
- In a bowl, whisk together the eggs, milk (or cream), salt, pepper, garlic powder, and any additional seasonings.
- Pour the egg mixture over the hashbrowns. Add the sautéed veggies, crumbled bacon or sausage, and cheese on top. Lightly press the mixture down.
- Bake for 40-50 minutes or until the eggs are set and the top is golden brown. Pro tip: Test with a knife—if it comes out clean, it’s ready!
- Let it cool slightly, then serve. Pair it with fresh fruit or a dollop of sour cream for a little zing!
How to Serve Egg Hashbrown Casserole: The Ultimate Breakfast Comfort Food
You’ve got your casserole baked to perfection. Now what? Serve it up hot, and watch the smiles appear! You can dish it out on plates or let everyone serve themselves straight from the dish (less clean-up, yay!). Add some fresh fruit or a side of yogurt to elevate the breakfast experience. 🍓
How to Store Egg Hashbrown Casserole: The Ultimate Breakfast Comfort Food
Got leftovers? Lucky you! Here’s how to store them:
- Fridge: Cover tightly with plastic wrap or transfer to an airtight container. It’ll keep for about 3-5 days.
- Freezer: You can also freeze portions for up to 2 months. Just make sure to wrap it well so it doesn’t get freezer burn.
Tips to Make Egg Hashbrown Casserole: The Ultimate Breakfast Comfort Food
- Use fresh herbs like chives or parsley for flavor flair!
- Adjust the seasoning to your taste. Sometimes a little extra salt or pepper makes a big difference.
- For a cheesy twist, try adding different types of cheese. Gouda, anyone? 🧀
Variation
Feeling adventurous? How about a Mexican twist? Throw in some jalapeños, swap the cheddar for pepper jack, and add some salsa on top before baking. Yum!
FAQs
1. Can I use fresh hashbrowns instead of frozen?
Absolutely! Just sauté them first for a crispy texture.
2. Can I make this casserole ahead of time?
You bet! Prep it the night before and simply pop it in the oven in the morning.
3. What should I serve with the casserole?
Fresh fruit, yogurt, or even a light green salad can complement it nicely.
Now grab your ingredients and get cooking! You’ll be the hero of breakfast. 🎉
Egg Hashbrown Casserole
Ingredients
Main ingredients
- 30 oz 1 (30 oz) bag frozen hashbrowns Fresh hashbrowns can also be used.
- 8 large eggs
- 1 cup shredded cheddar cheese Or your preferred cheese.
- 1 cup milk or heavy cream
- 1 small onion, diced Optional.
- 1 bell pepper diced Optional.
- to taste Salt
- to taste Pepper
- 1 tsp garlic powder Optional.
- 1/2 cup cooked crumbled bacon or sausage Optional.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
- Layer the hashbrowns evenly in the bottom. If using fresh hashbrowns, sauté them briefly for extra crispiness!
- Sauté the onion and bell pepper in a pan over medium heat for about 5 minutes until they’re softened.
- In a bowl, whisk together the eggs, milk (or cream), salt, pepper, garlic powder, and any additional seasonings.
- Pour the egg mixture over the hashbrowns. Add the sautéed veggies, crumbled bacon or sausage, and cheese on top. Lightly press the mixture down.
Cooking
- Bake for 40-50 minutes or until the eggs are set and the top is golden brown. Test with a knife—if it comes out clean, it’s ready!
- Let it cool slightly, then serve.
Notes
Printable Recipe Card
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