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Easy Egg Hashbrown Casserole

Easy Egg Hashbrown Casserole - Cozy, Make-Ahead Breakfast

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 1 (30–32 ounce) bag frozen shredded hashbrowns, thawed
  • 1 tablespoon butter, plus more for greasing
  • 1 small yellow onion, finely chopped
  • 1 red bell pepper, finely chopped (optional)
  • 1 pound breakfast sausage, cooked and crumbled (or 8 slices bacon, cooked and chopped)
  • 10 large eggs
  • 1 cup milk (whole or 2%; use 3/4 cup for a firmer set)
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 cups shredded cheddar cheese, divided (or a mix of cheddar and Monterey Jack)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional, for warmth)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 green onions, thinly sliced (for topping)
  • Nonstick spray or extra butter for greasing the baking dish

Instructions
 

  • Prep the pan and oven: Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or spray. Spread the thawed hashbrowns on a clean towel and press to remove excess moisture. Drier potatoes mean a better texture.
  • Cook the add-ins: In a skillet, melt 1 tablespoon butter over medium heat. Cook the onion and bell pepper with a pinch of salt until tender, 5–6 minutes. If using sausage, cook and crumble it in the same pan, then drain off excess fat. Set aside.
  • Whisk the egg mixture: In a large bowl, whisk eggs, milk, and sour cream until smooth. Stir in 1 1/2 cups cheddar, garlic powder, onion powder, smoked paprika, salt, and pepper.
  • Assemble the casserole: Add hashbrowns, cooked onion/pepper, and sausage or bacon to the bowl. Fold gently to combine. Taste the mixture (a small bit of potato/sausage) and adjust seasoning if needed.
  • Fill the dish: Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining 1/2 cup cheese on top for a golden, melty crust.
  • Bake: Place on the center rack and bake 40–50 minutes, until the edges are bubbling and the center is set. A knife inserted near the middle should come out without liquid egg. If the top browns too fast, tent loosely with foil.
  • Rest and serve: Let it rest 10 minutes to firm up. Top with green onions. Slice into squares and serve warm with hot sauce, salsa, or a dollop of sour cream.