My Family’s Favorite Egg Hashbrown Casserole

I remember the first time I made Egg Hashbrown Casserole. My youngest was going through a picky eating phase, and mornings were a battleground. I needed a breakfast that was both filling and appealing. I stumbled upon a recipe online and thought, “Why not?” Let me tell you, the silence that fell over the table as my kids devoured it was pure music to my ears! That Egg Hashbrown Casserole became a staple – a real comfort food win!

It’s now my go-to when I need a sanity-saving comfort food for breakfast, brunch, or even a quick dinner. Seriously, who says breakfast foods are only for breakfast?

This Egg Hashbrown Casserole brings our family so much comfort. It’s warm, cheesy, and packed with everything you need to start the day right (or end it happily!). It’s been a wild ride perfecting this recipe, adjusting flavors to please everyone, but I’m so excited to finally share it with you.

If you’re a busy mom seeking simple comfort food that satisfies even the pickiest eaters, you’ve come to the right place. Let’s ditch the mealtime stress and embrace some cozy chaos with this amazing Egg Hashbrown Casserole! You can whip up this Best Breakfast Casserole and watch the whole family smile.

INGREDIENTS You’ll Need:

Trust me, this Egg Hashbrown Casserole ingredient list is simple because busy moms need comfort without complexity! No worries if you don’t have ham – I sometimes use cooked sausage for extra comfort in my Egg Hashbrown Casserole.

30 ounces frozen shredded hash browns, thawed: Trust me, the convenience of frozen hash browns is a lifesaver.
12 large eggs: Eggs are the star of this show, providing protein and binding everything together for our Egg Hashbrown Casserole.
1 cup milk: Adds creaminess and helps the eggs cook evenly.
1/2 cup sour cream: This is my little comfort hack! It makes the Egg Hashbrown Casserole extra rich and delicious.
1 teaspoon salt: Enhances all the flavors.
1/2 teaspoon black pepper: Adds a touch of spice.
1/2 teaspoon garlic powder: Because everything tastes better with garlic!
2 cups shredded cheddar cheese: I usually buy a big block and shred it myself, but pre-shredded works great too. The Egg Hashbrown Casserole needs that yummy cheese!
1 cup cooked ham, diced: You can use bacon, sausage, or even leftover cooked chicken or turkey. The options are endless!

Here’s a Egg Hashbrown Casserole comfort hack that changed our family’s dinnertime: I always keep a bag of frozen diced ham in the freezer for quick additions like this. You can find these simple ingredients at your regular grocery store. This Egg Hashbrown Casserole proves delicious doesn’t mean expensive – it’s all about using affordable ingredients in a comforting way! My family gets extra comfort when I add a little bit of diced green onions to the mixture before baking, they really love the added flavor!

Let’s Make it Happen!

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. This step is crucial to prevent sticking and ensure your Egg Hashbrown Casserole slides out easily.
In a large bowl, whisk together the eggs, milk, sour cream, salt, pepper, and garlic powder. Make sure everything is well combined. We want a smooth and creamy base for our Egg Hashbrown Casserole.
Add the thawed hash browns, cheese, and cooked ham to the egg mixture. Stir until everything is evenly coated. Don’t worry if your Egg Hashbrown Casserole mixture looks a little lumpy; it’ll all come together in the oven.
Pour the mixture into the prepared baking dish. Spread it out evenly.
Bake for 45-50 minutes, or until the Egg Hashbrown Casserole is golden brown and set. A knife inserted into the center should come out clean. In my busy kitchen, this comforting Egg Hashbrown Casserole usually takes about 48 minutes, but oven times vary.
Let the Egg Hashbrown Casserole stand for 10 minutes before cutting and serving. This allows it to set up a bit more, making it easier to slice. Perfect time to prep tomorrow’s lunch!

Here’s where I used to struggle with my Egg Hashbrown Casserole – learn from my experience! I used to overbake it, making it dry. Now, I check it frequently after 40 minutes and pull it out as soon as it’s set. While your Egg Hashbrown Casserole is cooking, take a moment to appreciate creating comfort for your family! Your Egg Hashbrown Casserole should smell amazing by now – a true sign of comfort food in the making. Don’t worry if your Egg Hashbrown Casserole looks a little puffed up when it comes out of the oven; it will settle as it cools. For an easier clean up, you can line the baking dish with parchment paper.

How We Love to Eat This!

My family enjoys this comforting Egg Hashbrown Casserole in so many ways! Sometimes, we top it with a dollop of sour cream and a sprinkle of fresh chives. The kids devour this comforting Egg Hashbrown Casserole when I serve it with a side of fresh fruit salad. It adds a touch of sweetness and balances out the richness of the casserole.

This Egg Hashbrown Casserole is perfect for those busy weeknights when we need comfort food fast! It’s also a great option for weekend brunches or potlucks. It travels well and can be served warm or at room temperature. I’ve even made mini Egg Hashbrown Casserole cups using muffin tins for a fun and portable snack!

For a seasonal variation, try adding some roasted vegetables like bell peppers, onions, and zucchini in the summer. In the fall, I like to add some cooked butternut squash or sweet potatoes for a cozy, autumnal twist to my Egg Hashbrown Casserole. Guests always rave about how delicious and comforting this casserole is. It’s a guaranteed crowd-pleaser! If there are any leftovers (which is rare!), I like to chop them up and use them in breakfast burritos or quesadillas the next day.

If your kids love this hearty recipe, they’ll go crazy for Cracker Barrel Hashbrown Casserole! It’s another family favorite we make all the time. You can also check out this (Improved) Cracker Barrel Hashbrown Casserole Recipe for a similar comforting dish.

FAQs: Your Questions Answered

Is this Egg Hashbrown Casserole really filling enough for growing kids? Absolutely! The combination of eggs, hash browns, cheese, and ham provides a good balance of protein, carbohydrates, and fats to keep them full and energized. Plus, you can always add a side of fruit or yogurt to round out the meal.
What if my picky eater won’t try this Egg Hashbrown Casserole? I get it! Picky eaters are a challenge. Try letting them add their own toppings, like ketchup, hot sauce, or a sprinkle of extra cheese. You can also sneak in some finely chopped veggies, like spinach or bell peppers, into the mixture. You can start with a smaller portion and encourage them to take just one bite.
Can I meal prep this Egg Hashbrown Casserole for busy weeks ahead? Yes! You can assemble the casserole the night before and store it in the refrigerator. Just add about 10-15 minutes to the baking time. You can also bake the casserole ahead of time, let it cool completely, cut it into squares, and freeze them individually. Reheat in the microwave or oven when ready to eat.
Can I substitute the ham with something else? Of course! You can use bacon, sausage, cooked chicken, turkey, or even crumbled tofu for a vegetarian option in this Egg Hashbrown Casserole.
Can I use fresh potatoes instead of frozen hash browns? You can, but it will require more prep time. You’ll need to peel and shred the potatoes, then cook them slightly before adding them to the casserole. Frozen hash browns are a huge time-saver, especially on busy mornings.
Can I make this dairy-free? You can substitute the milk and sour cream with dairy-free alternatives like almond milk and dairy-free sour cream. Just be sure to choose a dairy-free cheese that melts well.
How long does this Egg Hashbrown Casserole last in the refrigerator? It will last for 3-4 days in the refrigerator. Be sure to store it in an airtight container.
Can I add vegetables to this casserole? Yes, you can add onions, bell peppers, mushrooms, spinach, or any other vegetables you like. Sauté them before adding them to the casserole.
Can I make this Egg Hashbrown Casserole in a slow cooker? Yes, you can! Spray the inside of your slow cooker with cooking spray. Pour the Egg Hashbrown Casserole mixture into the slow cooker and cook on low for 6-8 hours, or until the eggs are set.

Is this Egg Hashbrown Casserole really filling enough for growing kids? What if my picky eater won’t try this Egg Hashbrown Casserole? Can I meal prep this Egg Hashbrown Casserole for busy weeks ahead? These are all questions I’ve been asked, and I hope these answers help you feel confident making this dish!

For more simple comfort food ideas for busy families, check out Taco Hashbrown Casserole!

Final Thoughts:

This Egg Hashbrown Casserole is more than just a recipe; it’s a solution for busy families who crave comforting, homemade meals without the stress. It’s a versatile dish that can be customized to suit your family’s preferences and dietary needs. I hope this recipe brings as much comfort and joy to your table as it has to mine. It supports my family’s comfort food goals because it’s easy, filling, and always a hit. It’s a dinnertime win, every time!

My Egg Hashbrown Casserole Comfort Hacks:

Use pre-shredded cheese to save time.
Keep a bag of frozen diced ham on hand for quick additions.
Assemble the casserole the night before for a stress-free morning.

Here are a few family-tested Egg Hashbrown Casserole variations:

Spicy Egg Hashbrown Casserole: Add a pinch of cayenne pepper or some diced jalapeños to the egg mixture. My husband loves this version!
Veggie-Loaded Egg Hashbrown Casserole: Add a variety of sautéed vegetables, such as bell peppers, onions, mushrooms, and spinach. My daughter prefers this one.
Meat Lovers Egg Hashbrown Casserole: Use a combination of bacon, sausage, and ham for an extra hearty casserole. My son always asks for this!

I hope you’ll make this recipe your own way, adding your favorite ingredients and putting your personal touch on it. Remember, cooking should be fun and enjoyable, not a source of stress.

I hope this recipe becomes a new family favorite, bringing comfort and smiles to your table. Give this satisfying Egg Hashbrown Casserole a try and let me know what you think!

Egg Hashbrown Casserole

Print Recipe

This Egg Hashbrown Casserole is a hearty and comforting breakfast or brunch dish, perfect for feeding a crowd. It combines crispy hashbrowns, savory sausage, cheese, and a flavorful egg custard for a satisfying meal.

Author: Beatriz
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Yield: 8 servings
Category: Breakfast
Method: Baked
Cuisine: American

Ingredients

Scale

30 ounces frozen shredded hash browns, thawed
1 pound breakfast sausage, cooked and crumbled
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
6 large eggs
1 cup milk
1/2 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
Optional: chopped green onions, for garnish

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a large bowl, combine the thawed hash browns, cooked sausage, cheddar cheese, and Monterey Jack cheese. Mix well.
Spread the hash brown mixture evenly into the prepared baking dish.
In a separate bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and garlic powder.
Pour the egg mixture evenly over the hash brown mixture in the baking dish.
Bake for 45-50 minutes, or until the casserole is set and the top is golden brown.
Let the casserole cool for a few minutes before slicing and serving. Garnish with chopped green onions, if desired.

Notes

For a spicier kick, add a pinch of cayenne pepper to the egg mixture or use spicy breakfast sausage.