Description
This hearty Hashbrown Egg Casserole combines crispy shredded hashbrowns, sautéed vegetables, savory bacon, and a rich blend of cheddar and mozzarella cheese, all baked together in a custardy egg and cream mixture. Perfect for breakfast, brunch, or a comforting anytime meal, this casserole is easy to prepare and delivers a delicious, satisfying dish with a golden, bubbly top and tender center.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ cups shredded cheddar cheese (reserve a small handful for topping)
- ½ cup shredded mozzarella cheese
Base and Toppings
- 4 cups frozen shredded hashbrowns, thawed
- 2 tablespoons unsalted butter, melted
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 6 slices cooked bacon, crumbled
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking and add flavor to the casserole crust.
- Form Hashbrown Base: Spread the thawed shredded hashbrowns evenly across the bottom of the baking dish. Pour the melted butter over them and sprinkle with a pinch of salt and black pepper. Press gently with a spoon to create an even layer, which helps the bottom crisp while baking.
- Sauté Vegetables and Bacon: In a skillet over medium heat, sauté the chopped onion and diced red bell pepper for about 4 minutes until softened. Add the crumbled cooked bacon, toss together, then remove from heat and allow to cool slightly before adding to the casserole to prevent premature cooking of the egg mixture.
- Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs, whole milk, and heavy cream until fully combined. Add salt, black pepper, garlic powder, and onion powder, then whisk again until smooth and slightly frothy. Stir in most of the shredded cheddar and all of the mozzarella cheese, saving a small amount of cheddar for the topping.
- Assemble Casserole: Evenly spread the sautéed vegetable and bacon mixture over the hashbrown base in the baking dish. Pour the egg and cheese mixture evenly over everything to ensure the flavors meld uniformly. Sprinkle the reserved cheddar cheese on top for a golden finish.
- Bake to Perfection: Place the casserole in the preheated oven and bake for about 45 minutes, until the top is golden brown and the center is set. Check doneness by inserting a knife or toothpick; it should come out clean and the casserole should no longer jiggle in the center.
- Rest and Serve: Let the casserole rest for about 10 minutes after baking. This setting time allows the casserole to firm up for easier slicing and enhances flavor melding. Serve warm to enjoy the best texture and taste.
Notes
- Ensure hashbrowns are fully thawed to prevent excess moisture which can make the casserole soggy.
- You can substitute bacon with sausage or omit for a vegetarian version, adding extra cheese or vegetables instead.
- For a lower-fat version, use reduced-fat milk and cheese.
- Allowing the casserole to rest after baking helps it slice neatly.
- Use fresh spices for best flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: hashbrown casserole, breakfast casserole, egg casserole, bacon casserole, cheesy casserole, brunch recipe, baked egg dish
