Hashbrown Breakfast Casserole Recipe

This hearty hashbrown breakfast casserole combines crispy hash browns, creamy eggs, tangy sour cream, and sharp cheddar with savory bacon and a hint of onion. Perfect as a make-ahead dish and freezer-friendly option, it delivers a satisfying, comforting breakfast experience that jumps starts your day with rich, indulgent flavors.

I love this hashbrown breakfast casserole because its a hearty and easy meal to make and enjoy later. I used 1 (30-ounce) bag frozen shredded hash browns, 10 large eggs, 1 cup milk and 1 cup sour cream to bring together a rich, creamy texture that doesnt overwhelm the other flavors.

I also tossed in 1 1/2 cups shredded cheddar cheese and 1/2 cup diced yellow onion to add a nice savory taste while 1/2 pound bacon, cooked and crumbled, gives the dish its irresistible smoky kick. Its a nutrient dense breakfast that fuses proteins and carbs which is really important when youre startin your day.

I like how its an oven breakfast casserole that can be made ahead, just like other easy company breakfast ideas i grew up with. This dish can be prepped, baked and even frozen for a quick meal.

Its a practical and delicious option for busy mornings.

Why I Like this Recipe

I love this recipe because first off, it’s super easy to prep and you can just throw everything together without much fuss. The mix of eggs, sour cream, and milk makes it really creamy and satisfying. Second, it’s hearty and filling so I never feel rushed in the morning and it keeps me full for a long time. Also, I seriously enjoy how all the flavors come together—the crispy bacon, melty cheddar, and the little bite of the onions make it sooo tasty. And lastly, leftovers are a win for me since I can just heat up a portion later in the week when I’m in a rush.

Ingredients

• Hash browns provide hearty carbohydrates and fibre and form a crispy, tasty base.
• Eggs supply quality protein and act as a binder giving structure to the dish.
• Milk adds creaminess, calcium, and essential nutrients, making the casserole rich.
• Sour cream gives a tangy flavor and smooth texture enhancing overall creaminess.
• Cheddar cheese rocks with its bold flavor and extra protein, boosting taste.
• Bacon supplies smoky, salty crunch and additional protein that livens up the meal.
• Onions offer subtle sweetness and fiber which balances the savory richness.
• The medley creates a balanced breakfast casserole filled with textures and flavors.

Ingredient Quantities

• 1 (30-ounce) bag frozen shredded hash browns, thawed
• 10 large eggs
• 1 cup milk (whole or 2%)
• 1 cup sour cream
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup diced yellow onion
• 1/2 pound bacon, cooked and crumbled
• Salt and pepper, to taste

How to Make this

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish so nothing sticks.

2. In a big bowl, beat the eggs, milk, and sour cream together until they’re well mixed. Add salt and pepper to taste.

3. Stir in the thawed hash browns, shredded cheddar, diced yellow onion, and crumbled bacon into the egg mixture.

4. Make sure everything is combined evenly, then pour the mix into your prepared dish.

5. Spread it all out so that it cooks evenly in the oven.

6. Place the dish in the oven and bake for about 45-50 minutes or until the top turns a light golden brown and the center is set.

7. Let it cool for a few minutes before cutting, so you don’t burn your tongue.

8. Serve warm and enjoy your hearty breakfast casserole, or cool it completely if you’re planning to freeze leftovers for later.

Equipment Needed

1. Oven for preheating and baking the casserole
2. 9×13 inch baking dish, preferably non-stick or well-greased
3. Large mixing bowl for beating the eggs, milk, and sour cream
4. Whisk or hand mixer to get a smooth mixture
5. Measuring cups and spoons to ensure correct ingredient portions
6. Knife and cutting board for dicing the yellow onion
7. Spatula or large spoon for stirring all ingredients together
8. Oven mitts for safely handling the hot baking dish

FAQ

Hashbrown Breakfast Casserole Recipe Substitutions and Variations

• Instead of using sour cream, you could swap it out with plain Greek yogurt for a similar tang but with a slightly thicker texture
• If you dont have whole milk or 2% milk, try using almond milk or another plant-based milk – it works fine in the casserole
• If you wanna ditch bacon, turkey bacon or even diced ham can bring that salty kick to the dish
• Not a fan of cheddar cheese? You can substitute with pepper jack or even mozzarella for a different twist in flavor
• If yellow onions aren’t your thing, red onions or even shallots can work pretty well to add that mild, sweet crunch

Pro Tips

1. If you want your hash browns extra crispy, pat them dry a bit before mixing them in. This helps remove excess water and makes for a better texture when baked
2. Let your bacon cool on paper towels after cooking so its extra grease drips off, this way the casserole doesnt turn out too oily
3. Try adding a pinch of garlic powder or paprika to the egg mix for an extra boost of flavor its a simple twist that really works
4. Always let the casserole cool for a few minutes before you cut it up, this helps it set and makes it easier to slice without breaking apart