Go Back

Hashbrown Breakfast Casserole

This comforting Hashbrown Breakfast Casserole combines crispy hashbrowns, savory eggs, and gooey cheese, perfect for a crowd-pleasing brunch or family gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 24 oz Frozen hashbrowns The star of the dish!
  • 6 large Eggs Full of protein, used as a binder.
  • 2 cups Shredded cheddar cheese For ooey-gooey goodness.
  • 1 cup Sour cream For creaminess (Greek yogurt can be used as a lighter substitute).
  • 1 cup Diced bell peppers Adds flavor and color.
  • 1 small Diced onion For savory aroma.
  • to taste Salt and pepper Essential for seasoning.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. In a large mixing bowl, combine frozen hashbrowns, half of the cheddar cheese, diced onions, and bell peppers. Sprinkle with salt and pepper. Mix well.
  3. In another bowl, whisk the eggs and sour cream together until smooth and creamy.
  4. Pour the egg mixture over the hashbrown mixture and gently stir until well-coated.
  5. Grease a 9x13 inch baking dish with cooking spray or butter, and transfer the mixture into it, spreading evenly.
  6. Top with remaining cheddar cheese.
Baking
  1. Bake in the preheated oven for 45 minutes, or until the top is golden brown and edges are bubbly.
  2. Let cool for a few minutes before cutting into squares to serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the microwave or oven.