Print

Crispy Cheesy Hash Brown Breakfast Casserole

crispy cheesy hash brown breakfast casserole - featured image
Print Recipe

A crispy, cheesy hash brown casserole with a gooey center and savory egg custard, perfect for a hearty breakfast or brunch.

Ingredients

Scale
  • 4 cups frozen shredded hash browns (about 900g)
  • 2 cups shredded sharp cheddar cheese (about 200g)
  • 1 cup shredded mozzarella cheese (about 100g)
  • 6 large eggs, room temperature
  • 1 cup sour cream (240ml)
  • 1 cup whole milk (240ml), or 2% milk
  • 1/2 cup diced onions (75g), optional
  • 2 cloves minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons melted butter (30g)
  • Optional add-ins: cooked bacon, diced bell peppers, chopped spinach

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. If using frozen hash browns, thaw slightly and squeeze out excess moisture with a clean kitchen towel.
  3. In a large bowl, combine shredded cheddar, mozzarella, and hash browns; toss to distribute cheese evenly.
  4. In another bowl, whisk together eggs, sour cream, milk, salt, black pepper, minced garlic, and diced onions (if using) until smooth and slightly frothy.
  5. Lightly grease a 9×13 inch baking dish with butter or cooking spray.
  6. Spread half of the hash brown and cheese mixture evenly on the bottom of the dish.
  7. Pour half of the egg mixture over the hash browns.
  8. Repeat layering with remaining hash browns and egg mixture.
  9. Drizzle melted butter evenly over the top layer.
  10. Bake uncovered for 40-45 minutes until golden brown and a toothpick inserted near the center comes out clean or with a few moist crumbs.
  11. Let the casserole rest for 5-10 minutes before serving.
  12. Optional: For extra crispy edges, broil for 2-3 minutes at the end, watching carefully to avoid burning.

Notes

Thaw and squeeze excess moisture from hash browns to avoid sogginess. Use room temperature eggs and dairy for smooth custard. Drizzle melted butter on top before baking for a crispy crust. Broil 2-3 minutes at the end for extra crispiness. Can be assembled the night before and baked fresh in the morning with extra baking time. Store leftovers refrigerated up to 3 days or freeze portions up to 2 months.

Nutrition

Keywords: hash brown casserole, breakfast casserole, cheesy breakfast, crispy hash browns, easy breakfast, brunch recipe, make ahead breakfast

Find it online: https://coracooks.com/crispy-cheesy-hash-brown-breakfast-casserole-easy-recipe-for-perfect-morning-meals/