If you’re looking for a hearty, comforting dish that brings together the best of breakfast flavors in one pan, the Easy Egg Hashbrown Casserole Recipe is exactly what you need. This casserole is a delicious blend of crispy hashbrowns, savory pork sausage, melty cheddar cheese, and fluffy eggs baked to perfection. It’s a crowd-pleaser that warms you up from the inside out and comes together with surprisingly simple ingredients and steps. Whether it’s for a weekend brunch or a cozy family dinner, this recipe checks all the boxes for flavor, texture, and ease.
Ingredients You’ll Need
Every ingredient in this Easy Egg Hashbrown Casserole Recipe is a superstar on its own but when combined, they create a symphony of taste and texture. From the crispy hashbrowns to the creamy eggs and sharp cheddar, each component brings something special to the table.
- 2 pounds thawed frozen hash brown potatoes: The base of the casserole, offering a crispy and tender texture that holds all other flavors together.
- 1 pound pork sausage: Adds a savory, meaty richness that perfectly complements the potatoes.
- 1 small diced onion: Provides a subtle sweetness and a touch of crunch after cooking.
- 5 eggs: The binder that turns everything into a fluffy, custard-like delight.
- 1/2 cup milk: Makes the egg mixture smooth and creamy, enhancing the casserole’s tenderness.
- 1/2 teaspoon onion powder: Boosts the onion flavor, giving depth without the extra texture.
- 1/8 teaspoon garlic powder: Adds a hint of warmth and complexity to the seasoning.
- Salt to taste: Essential for bringing out all the flavors in the dish.
- Black pepper to taste: Offers a mild heat that brightens every bite.
- 12 ounces shredded cheddar cheese: Melts beautifully throughout, providing gooey, cheesy pockets that everyone loves.
How to Make Easy Egg Hashbrown Casserole Recipe
Step 1: Cook the Sausage and Onions
Start by browning the pork sausage in a large skillet over medium heat. Use a spatula to break it into crumbles so it cooks evenly. When the sausage is nearly done, add the diced onion and sauté until soft and fragrant, about 3-4 minutes. This step infuses the dish with rich meaty flavor and sweetness from the onions.
Step 2: Prepare the Egg Mixture
In a large bowl, whisk together the eggs, milk, onion powder, garlic powder, salt, and black pepper. The seasoning here sets the flavor tone for the entire casserole and creates that silky custard texture once baked.
Step 3: Combine Hashbrowns and Sausage Mixture
Add the thawed hashbrowns and cooked sausage-onion mixture into the egg mixture. Stir well to ensure the hashbrowns are fully coated and the sausage is evenly distributed. This union guarantees that every bite will have a balance of all elements.
Step 4: Add the Cheese
Fold in about two-thirds of the shredded cheddar cheese into the mixture. The cheese will melt during baking and bind the casserole together, while a little cheese left on top forms a golden, irresistible crust.
Step 5: Bake the Casserole
Pour the entire mixture into a greased 9×13-inch baking dish. Sprinkle the remaining cheese evenly on top. Bake in a preheated oven at 350°F (175°C) for about 50 to 60 minutes, or until the top is golden brown and the casserole is set in the middle. Let it cool for a few minutes before serving to allow the flavors to settle.
How to Serve Easy Egg Hashbrown Casserole Recipe
Garnishes
Sprinkle freshly chopped green onions or parsley over the top for a burst of color and a fresh, herbal contrast. A spoonful of sour cream or a dash of hot sauce can also add delightful tang and heat that pairs perfectly with the rich casserole.
Side Dishes
This casserole is a wonderful main course, but pairing it with a crisp green salad or steamed fresh vegetables balances the meal wonderfully. Fresh fruit salad or lightly toasted bread rounds out the meal nicely without overwhelming the flavors.
Creative Ways to Present
Serve the casserole in individual ramekins or muffin tins for single-serve portions that are perfect for brunch parties or potlucks. For a twist, top each serving with a sunny-side-up egg or sliced avocado, turning each plate into an eye-catching and indulgent treat.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Easy Egg Hashbrown Casserole Recipe in an airtight container in the refrigerator. It will keep well for up to 4 days, making it a great option for quick weekday breakfasts or lunches.
Freezing
You can freeze the casserole either before or after baking. If freezing raw, cover tightly with foil and plastic wrap, then freeze for up to 3 months. Thaw overnight in the fridge before baking. For baked leftovers, portion into airtight containers or wrap well with plastic and foil before freezing.
Reheating
Reheat refrigerated or thawed casserole in a 350°F oven for 15-20 minutes until warmed through. You can also microwave individual slices, but be sure to cover loosely to keep moisture and prevent drying out.
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely! Fresh potatoes can be used if you grate them and squeeze out excess moisture. However, frozen hashbrowns save time and are perfectly convenient without compromising texture.
Is there a vegetarian version of this casserole?
Yes, you can substitute the pork sausage with vegetarian sausage or cooked vegetables like mushrooms and bell peppers to keep it hearty yet meat-free.
Can I prepare this casserole the night before?
Yes, this recipe is perfect for make-ahead meals. Assemble everything in the dish, cover, and refrigerate overnight, then bake fresh in the morning.
What type of cheese works best in this recipe?
Cheddar cheese is ideal for its flavor and melting qualities, but feel free to experiment with Colby, Monterey Jack, or even a mix for different tastes.
How spicy is this casserole?
This Easy Egg Hashbrown Casserole Recipe is mild by default. You can add a pinch of cayenne pepper or hot sauce if you want to bring some heat into the dish.
Final Thoughts
This Easy Egg Hashbrown Casserole Recipe is truly one of those dishes that feels like a warm hug on a plate. Its simplicity, combined with its hearty, comforting flavors, makes it a recipe worth keeping close. Whether you’re cooking for family, friends, or just yourself, this casserole is bound to become a new favorite that’s both nostalgic and exciting. Give it a try—you might just find your new go-to breakfast, brunch, or anytime meal inspiration!
Print
Easy Egg Hashbrown Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This Easy Egg Hashbrown Casserole is a hearty and comforting dish perfect for breakfast or brunch. Combining crispy hashbrowns, savory pork sausage, sautéed onions, eggs, and melted sharp cheddar cheese, this casserole is baked to golden perfection, delivering a deliciously filling meal that serves four.
Ingredients
Hashbrowns & Sausage
- 2 pounds thawed frozen hash brown potatoes
- 1 pound pork sausage
- 1 small onion, diced
Egg Mixture
- 5 large eggs
- 1/2 cup milk
- 1/2 teaspoon onion powder
- 1/8 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Cheese
- 12 ounces shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook Sausage and Onion: In a large skillet over medium heat, cook the pork sausage until it is fully browned, breaking it into crumbles as it cooks. Add the diced onion and continue cooking until the onion becomes translucent and soft. Drain any excess grease.
- Mix Egg Mixture: In a large bowl, whisk together the eggs, milk, onion powder, garlic powder, salt, and black pepper until fully combined.
- Combine Hashbrowns, Sausage, and Egg Mixture: In a large mixing bowl, combine the thawed hash brown potatoes, cooked sausage and onions, and shredded cheddar cheese. Pour the egg mixture over and stir gently until everything is evenly coated.
- Transfer to Baking Dish: Grease a 9×13-inch baking dish and spread the casserole mixture evenly in the dish.
- Bake: Bake in the preheated oven for 50 to 60 minutes, or until the eggs are set, the cheese is melted, and the top is golden brown.
- Rest and Serve: Allow the casserole to rest for 5 to 10 minutes before slicing and serving to let it firm up for easier serving.
Notes
- For a lower-fat version, use turkey sausage and reduced-fat cheddar cheese.
- You can prepare this casserole a day ahead and refrigerate; bake it the next morning, adding extra baking time if chilled.
- Add chopped bell peppers or mushrooms with the onions for extra vegetables and flavor.
- Adjust seasoning to your taste; consider adding paprika or cayenne for a spicy kick.
