Best Breakfast Hashbrown Casserole

A comforting and delicious casserole made with crispy hashbrowns, cheese, and a creamy egg mixture, perfect for any breakfast occasion.

Print Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Casserole Base

2 cups frozen hashbrowns Feel free to use fresh if you have them!
1 cup diced ham or cooked sausage Adds protein and heartiness; swap in bacon for a different flavor.
2 cups shredded cheddar cheese For that melty, gooey texture.

Egg Mixture

6 large eggs The binding element; make it rich and fluffy.
1 cup milk For creaminess; you can use plant-based milk for a dairy-free version.
1 teaspoon garlic powder For a touch of flavor; onion powder works well too.
Salt and pepper to taste Essential seasonings to elevate the dish.

Method

Preparation

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
In a large mixing bowl, combine the hashbrowns, ham or sausage, and 1 cup of shredded cheese.
In another bowl, whisk together the eggs, milk, garlic powder, and season with salt and pepper.
Pour the egg mixture over the hashbrown mixture in the baking dish, stirring gently to combine.
Finally, sprinkle the remaining cheddar cheese on top for a tasty finish.

Baking

Bake in the preheated oven for 45 minutes, or until the eggs are set and the cheese is golden and bubbly.
Let cool slightly before serving.

Notes

This dish can be made ahead and stored in the fridge overnight. For an extra crispy top, broil the casserole for the last few minutes of baking, watching closely to prevent burning.