This tasty breakfast casserole combines crispy hash browns, eggs, cheese, and lots of yummy veggies. It’s the perfect start to your day and easy to whip up for a crowd!
Whenever I make this, the smell of cheese baking makes everyone gather in the kitchen. Plus, leftovers are great for a quick meal—if they last that long! 😄
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns are super convenient. If you’re in the mood to make it fresh, you can use grated raw potatoes. Just make sure to drain the excess moisture for the best texture!
Cheddar Cheese: Sharp cheddar brings a wonderful taste. You can swap it with mild cheddar for less sharpness or even a blend of cheeses like Monterey Jack for a creamier texture.
Bacon: I love using crumbled bacon for its smoky flavor. Turkey bacon or even cooked sausage can work as tasty alternatives if you’re looking for something lighter or a different flavor.
Green Onions: They add a nice onion flavor. You can replace them with diced red or yellow onions, but sauté them a bit first to mellow their taste, especially if you prefer a gentler flavor.
What’s the Best Way to Ensure a Well-Baked Casserole?
Baking this casserole takes a bit of patience, but it’s worth it! To ensure it’s cooked evenly, you might want to follow these tips:
- Preheat the oven properly. This helps the casserole cook without burning the top.
- Spread the hashbrown mixture evenly. A well-distributed base helps everything cook uniformly.
- Check for doneness. If the center is wobbly when you shake the dish, give it a few more minutes. You can cover it with foil if the top is browning too fast.
Taking these steps will help you serve a perfectly cooked hashbrown casserole that everyone will love!
How to Make Crack Breakfast Casserole Hashbrown
Ingredients You’ll Need:
For the Casserole:
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 2 cups shredded sharp cheddar cheese
- 1/2 cup chopped green onions or chives
- 1/2 cup chopped fresh parsley (optional)
- 12 slices bacon, cooked and crumbled, plus extra for topping
- 8 large eggs
- 2 cups milk
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray or butter for greasing the baking dish
How Much Time Will You Need?
This delicious breakfast casserole will take about 15 minutes of prep time and around 50-60 minutes to bake. Allow a few extra minutes for it to cool before slicing and serving. In total, you’re looking at about 1 hour and 15 minutes to enjoy this hearty dish!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
Start by preheating your oven to 350°F (175°C). While the oven heats up, grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
2. Mixing the Ingredients:
In a large mixing bowl, combine the thawed hashbrowns, shredded cheddar cheese, chopped green onions (or chives), and crumbled bacon. If you like, toss in the chopped parsley for a fresh touch. Mix everything together until well combined.
3. Assembling the Casserole:
Spread the hashbrown mixture evenly in the greased baking dish. Make sure it’s level and covers the bottom properly for even cooking.
4. Whisking the Egg Mixture:
In a medium bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper. Keep whisking until it’s all nicely blended and smooth.
5. Combining Everything:
Pour the egg mixture evenly over the hashbrown mix in the baking dish. Gently press down with a spatula or your fingers to help the eggs soak into the potatoes.
6. Baking the Casserole:
Place the dish in the oven and bake uncovered for about 50-60 minutes. The casserole should be set in the center and the top should turn a lovely golden brown.
7. Adding the Finishing Touches:
For a little extra crunch, sprinkle more crumbled bacon and a bit of cheese on top during the last 5 minutes of baking. Return it to the oven until everything is nicely melted.
8. Cooling and Slicing:
Once it’s done baking, take the casserole out of the oven and let it sit for a few minutes to cool. This will make slicing easier.
9. Garnishing and Serving:
Before serving, you can garnish with extra chopped chives or green onions for a pop of color and flavor. Serve warm and enjoy this cozy breakfast treat!
This hearty and cheesy hashbrown casserole is loaded with crispy bacon bits on top and a fluffy, flavorful inside. Perfect for breakfast, brunch, or a comforting weekend meal!
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole the night before, cover it tightly, and refrigerate it. Just add a few extra minutes to the baking time when you’re ready to cook it the next day.
Can I Use Fresh Hashbrowns Instead of Frozen?
Yes, fresh hashbrowns can be used! Just grate the potatoes and squeeze out any excess moisture before mixing them with the other ingredients to ensure the casserole holds together well.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or oven until heated through. You might want to add a splash of milk to keep it moist.
What Can I Substitute for Bacon?
If you’re looking for a bacon alternative, turkey bacon, sausage, or even diced ham work really well. For a vegetarian version, you can omit the meat and add more veggies like bell peppers or spinach!
