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Egg And Hashbrown Casserole

This hearty Egg and Hashbrown Casserole is perfect for a weekend brunch or a comforting family meal. Packed with eggs, cheese, and hashbrowns, it's a delicious and easy-to-make dish.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 cups frozen shredded hashbrowns thawed
  • 8 large eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 2 cups shredded cheddar cheese divided
  • 1/2 cup chopped cooked turkey bacon or beef sausage
  • 1/4 cup chopped onions
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp chopped fresh parsley

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Whisk together eggs, sour cream, milk, salt, pepper, and garlic powder.
  3. Fold in hashbrowns, half of the cheese, bacon/sausage, and onions.
  4. Pour mixture into the baking dish and spread evenly.
  5. Sprinkle remaining cheese over the top.
  6. Bake uncovered for 45-50 minutes until set and golden brown.
  7. Cool for 5-10 minutes and garnish with parsley.
  8. Cut into squares and serve warm.

Notes

For a spicier kick, add a pinch of red pepper flakes to the egg mixture.