Description
A creamy, crispy, and cheesy breakfast casserole perfect for busy weeknights, featuring a golden crust and a blend of cheddar and mozzarella cheeses.
Ingredients
- 1 pound (450g) frozen shredded hash browns (plain, shredded, not cubed)
- 2 cups (200g) shredded sharp cheddar cheese
- 1 cup (100g) shredded whole milk mozzarella cheese
- 6 large eggs (room temperature recommended)
- 1 cup (240ml) whole milk
- 1 cup (240g) sour cream
- 1 small yellow onion, finely diced (about 70g)
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons (30g) melted butter
- Optional: 1 cup (150g) cooked bacon or sausage, chopped
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Dice the onion finely and mince the garlic. Chop optional cooked bacon or sausage if using.
- In a large mixing bowl, whisk together eggs, milk, sour cream, salt, and pepper until smooth and creamy.
- Add frozen hash browns, diced onion, garlic, cheddar cheese, mozzarella cheese, and optional meat to the egg mixture. Fold gently until evenly combined without overmixing.
- Pour the mixture into the prepared baking dish and spread evenly. Drizzle melted butter over the top to help create a crispy golden crust.
- Bake uncovered for 50-60 minutes until the top is golden brown and a knife inserted in the center comes out clean. If the center jiggles after 50 minutes, bake an additional 5-10 minutes.
- Let the casserole rest for about 5 minutes before serving to set and slice cleanly.
- Serve warm, optionally garnished with fresh herbs like chives or parsley.
Notes
Do not thaw the hash browns before mixing to ensure a crispy crust. Use room temperature eggs and dairy for even cooking. Drizzling melted butter on top is key for a golden crust. Test doneness with a knife inserted in the center. The casserole can be prepped the night before and baked fresh the next day, adding 10 extra minutes if baking from cold. Avoid baking at higher temperatures to prevent burning edges and undercooked center. For a lighter version, substitute sour cream with Greek yogurt. Pre-shredded cheese is not recommended due to anti-caking agents affecting melt quality.
- Prep Time: 11 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8th of ca
- Calories: 350
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 25
- Fiber: 2
- Protein: 18
Keywords: hash brown casserole, breakfast casserole, cheesy casserole, weeknight dinner, easy casserole, crispy hash browns, cheesy breakfast, make ahead casserole