This Egg and Hashbrown Casserole is a hearty dish perfect for breakfast or brunch! With fluffy eggs, crispy hashbrowns, and cheesy goodness, it’s sure to please everyone!
It’s like a warm hug on a plate! I love making this when I have friends over—it’s easy to prepare and always gets smiles. Plus, who can resist that cheesy topping? 😋
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns are super convenient for this recipe. If you have fresh potatoes, you can grate them and partially cook them for a fresher taste.
Diced Ham: Ham adds great flavor, but you can easily switch it out for cooked bacon, sausage, or even leave it out for a vegetarian version.
Cheddar Cheese: I love sharp cheddar for its bold flavor, but feel free to use mozzarella or Monterey Jack for a milder taste. Mixing different cheeses can also be fun!
Cream of Chicken Soup: For a lighter version, consider using cream of mushroom or a homemade cream sauce. If you’re avoiding gluten, look for gluten-free options or make your own sauce using flour alternatives.
How Can I Ensure My Casserole Is Fluffy and Flavorful?
The key to a fluffy and well-cooked casserole lies in proper mixing and baking. Make sure to whisk the egg mixture well to incorporate air, which helps in fluffiness.
- Spread the ingredients evenly in the baking dish to ensure even cooking.
- When pouring the egg mixture, try to cover all areas, and give it a gentle press down to help it soak in.
- Keep an eye on the baking time; if the top browns too quickly, you can cover it loosely with foil until it’s done cooking.
Letting it rest after baking helps the casserole firm up, making it easier to slice and serve. Enjoy your delicious creation!
Egg and Hashbrown Casserole
Ingredients You’ll Need:
Base Ingredients:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1 cup diced cooked ham (optional)
- 2 cups shredded cheddar cheese
- 1/2 cup finely chopped onion
Egg Mixture:
- 8 large eggs
- 1 cup milk (whole or 2% recommended)
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
Garnish:
- 1 tablespoon chopped fresh parsley (for garnish)
How Much Time Will You Need?
This delicious casserole requires a total of about 1 hour and 10 minutes—10 minutes for prep and 45-55 minutes of baking time. After baking, let it rest for a few minutes to set before serving. It’s a straightforward recipe that’s perfect for a cozy gathering or a warm family breakfast!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grab a 9×13 inch casserole dish and lightly grease it with cooking spray or butter to prevent sticking.
2. Layer the Hashbrowns:
Spread the thawed hashbrowns evenly across the bottom of your greased casserole dish. This will be the hearty base that holds everything together!
3. Add Ham, Onion, and Cheese:
Next, sprinkle the diced cooked ham, finely chopped onion, and 1 1/2 cups of shredded cheddar cheese over the hashbrowns. This combination adds flavor and richness to the casserole.
4. Mix the Egg Mixture:
In a large bowl, whisk together the eggs, milk, cream of chicken soup, salt, pepper, and garlic powder (if using). Make sure everything is mixed well for a smooth consistency.
5. Combine and Settle:
Pour the egg mixture evenly over the hashbrown layer in the casserole dish. Gently press the ingredients down with a spatula to help the egg soak in and cover everything completely.
6. Top it Off:
Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of the casserole, adding a nice cheesy layer that will melt into a golden brown during baking.
7. Bake Away:
Place the casserole in the preheated oven and bake uncovered for 45-55 minutes. You’ll know it’s done when the casserole is set and the top is nice and golden brown!
8. Rest and Serve:
Once baking is complete, remove the casserole from the oven and allow it to cool for 5-10 minutes. This resting period helps the dish firm up a bit, making it easier to serve. Before diving in, sprinkle it with some fresh parsley for a lovely pop of color.
Enjoy this comforting, cheesy Egg and Hashbrown Casserole hot, perfect for breakfast, brunch, or even a cozy dinner!
Can I Use Fresh Potatoes Instead of Frozen Hashbrowns?
Yes! If you prefer fresh potatoes, grate them and steam or parboil them for about 5-7 minutes until slightly tender. Allow them to cool before using, as this will help them integrate well into the casserole.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it overnight. When you’re ready to bake, just add an extra 10-15 minutes to the cooking time. It’s a great option for meal prepping!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, place individual portions in the microwave or warm them in the oven at 350°F (175°C) until heated through.
Can I Substitute the Cream of Chicken Soup?
Yes, you can use cream of mushroom soup for a different flavor, or you can make a homemade sauce using milk and a thickener like flour or cornstarch for a gluten-free option. This will also keep it lighter!
