I had NO idea breakfast could taste this good until this Egg Hashbrown Casserole came into my life! Seriously, friends, this isn’t your grandma’s bland breakfast bake. This is a flavor EXPLOSION.

I’m talking crispy hashbrowns, melty cheese, and a savory egg custard that will have you dancing in your kitchen. This Egg Hashbrown Casserole is everything Cuba Queen stands for: bold flavors, easy techniques, and food that makes you feel like celebrating!

I’m practically bursting to share this recipe with you. So, ditch the boring toast and get ready for the most epic breakfast of your life. This cheesy hashbrown casserole is calling your name!

INGREDIENTS You Need for This:

This Egg Hashbrown Casserole ingredient list is SHORT but mighty! We’re all about maximizing flavor with minimal fuss here at Cuba Queen.

30 oz bag of frozen shredded hashbrowns: Thawed. Don’t skip the thawing – it’s crucial for even cooking!
12 large eggs: Free-range if you can swing it. The yolks are richer and the flavor shines through.
1 cup of whole milk: Whole milk gives the custard that perfect creamy texture. Don’t skimp!
1/2 cup of heavy cream: Yes, we’re going there. It’s what makes this Egg Hashbrown Casserole extra decadent!
1 teaspoon of salt: Don’t be shy! Salt brings out all the other flavors.
1/2 teaspoon of black pepper: Freshly ground is always best.
1/2 teaspoon of garlic powder: For that subtle savory kick.
1/2 teaspoon of onion powder: Because everything’s better with onion!
2 cups of shredded cheddar cheese: Sharp cheddar is my go-to for the best flavor payoff.
1 cup cooked and crumbled bacon: The secret to epic Egg Hashbrown Casserole is using thick-cut bacon instead of the thin stuff. You’ll find the best ingredients for this Egg Hashbrown Casserole at your local butcher shop.

Store your bacon in an airtight container for up to 5 days after cooking. That way, it will be ready for your next breakfast extravaganza.

STEP-BY-STEP INSTRUCTIONS:

Alright, flavor adventurers, let’s get cooking! This Egg Hashbrown Casserole is easier than you think, and I’m here to guide you every step of the way. Don’t stress – your Egg Hashbrown Casserole is going to be incredible.

Preheat your oven to 350°F (175°C). While it’s heating up, grease a 9×13 inch baking dish. This is crucial to prevent sticking.
In a large bowl, whisk together the eggs, milk, heavy cream, salt, pepper, garlic powder, and onion powder. Make sure everything is well combined. We’re building our savory base here!
Add the thawed hashbrowns, cheddar cheese, and crumbled bacon to the egg mixture. Gently fold everything together until the hashbrowns are evenly coated. Pro tip for Egg Hashbrown Casserole perfection: Don’t overmix! We want those hashbrowns to stay somewhat intact for that perfect crispy texture.
Pour the hashbrown mixture into the prepared baking dish. Spread it out evenly.
Bake for 50-60 minutes, or until the Egg Hashbrown Casserole is golden brown and set. In my kitchen, this Egg Hashbrown Casserole takes exactly 55 minutes. Here’s where most people mess up their Egg Hashbrown Casserole – they don’t bake it long enough! The center should be firm, not jiggly.
Let the Egg Hashbrown Casserole cool for 10-15 minutes before slicing and serving. This allows the casserole to set properly. Your Egg Hashbrown Casserole should look golden brown and bubbly, smell savory and cheesy, and feel firm to the touch.
While your Egg Hashbrown Casserole is working its magic, grab your camera – this is Instagram gold! Here is where your Egg Hashbrown Casserole transforms into pure magic.

PRESENTATION:

Presentation is EVERYTHING, my friends! We eat with our eyes first, so let’s make this Egg Hashbrown Casserole look as amazing as it tastes. This Egg Hashbrown Casserole absolutely slays at brunch parties!

Serve it hot, straight from the oven. The aroma alone will have your guests drooling.
Garnish with fresh chives or green onions. A pop of color adds a touch of elegance.
Add a dollop of sour cream or Greek yogurt. This adds a cool, tangy contrast to the richness of the casserole.
Serve alongside a fresh fruit salad. Balance out the savory with something sweet and refreshing.

People absolutely lose their minds when I serve this Egg Hashbrown Casserole at potlucks! It’s also perfect for:

Holiday brunches: A crowd-pleasing centerpiece for your festive spread.
Weekend breakfasts: Treat yourself to something special.
Potlucks and gatherings: This Egg Hashbrown Casserole travels well and is always a hit.

Got leftovers? No problem! Transform them into:

Breakfast burritos: Wrap them in tortillas with salsa and avocado.
Hashbrown Casserole Melts: Top slices of bread with the casserole and cheese, then broil until bubbly.

For a seasonal twist, try adding:

Roasted vegetables: Butternut squash in the fall, asparagus in the spring.
Different cheeses: Gruyere for a nutty flavor, pepper jack for a spicy kick.

FAQs:

Got questions? I’ve got answers! I want you to feel totally confident making this Egg Hashbrown Casserole, so let’s tackle some common challenges.

Can I make this Egg Hashbrown Casserole ahead of time? YES! This is a fantastic make-ahead breakfast casserole option. Assemble the casserole, cover it tightly, and refrigerate it overnight. Add about 15-20 minutes to the baking time. I’ve tested this myself countless times, and it works like a charm!
What if I don’t have heavy cream? You can substitute with half-and-half, but the texture won’t be quite as rich. The heavy cream creates a luxuriousness that’s hard to beat.
Can I use a different type of cheese? Absolutely! Experiment with your favorites. Pepper jack adds a spicy kick, Gruyere adds a nutty flavor, and mozzarella creates a super melty texture. I encourage you to try it!
How do I know when my Egg Hashbrown Casserole is perfectly done? The center should be firm, not jiggly. A toothpick inserted into the center should come out clean. Keep an eye on it during the last 15 minutes of baking to prevent over-browning.
Can I add vegetables to this Egg Hashbrown Casserole? Of course! Sautéed onions, peppers, mushrooms, or spinach would all be delicious additions. Just be sure to cook them before adding them to the casserole.
Can I make this Egg Hashbrown Casserole spicier? YES! Add a pinch of cayenne pepper to the egg mixture, or top the casserole with sliced jalapeños before baking. I love a little heat!
What if my hashbrowns are sticking to the bottom of the dish? Make sure you grease the baking dish thoroughly before adding the hashbrown mixture. You can also line the dish with parchment paper for extra insurance.

This Egg Hashbrown Casserole is super flexible. Customize it to your heart’s content. So, what are you waiting for? Let’s get cooking!

CONCLUSION:

This Egg Hashbrown Casserole is more than just a breakfast dish. It’s a celebration of bold flavors, easy techniques, and food that brings people together. This recipe represents everything Cuba Queen stands for – making cooking fun, accessible, and outrageously delicious! If you liked this recipe, you NEED to try Hashbrown Casserole and taco-hashbrown-casserole.

Here are my Egg Hashbrown Casserole Power Tips to make this your signature dish:

Don’t skip thawing the hashbrowns! This ensures even cooking and prevents a soggy casserole.
Use good quality ingredients! It makes a HUGE difference in the flavor.
Don’t be afraid to experiment with different cheeses and toppings! Make it your own!

Here are a few Egg Hashbrown Casserole variations I’ve created and loved:

Spicy Chorizo Egg Hashbrown Casserole: Add cooked chorizo and a pinch of cayenne pepper.
Vegetarian Egg Hashbrown Casserole: Load it up with sautéed vegetables like mushrooms, peppers, and spinach.
Ham and Swiss Egg Hashbrown Casserole: Use diced ham and shredded Swiss cheese for a classic combination.

The Spicy Chorizo version gets the biggest reactions from my friends. I’m confident you can make this cheesy hashbrown casserole your signature dish.

For more inspiration, check out Hashbrown Breakfast Casserole and Best Breakfast Casserole (Hash Browns & Eggs) Recipe for even more ideas! For more bold flavor adventures, check out Butternut Squash Casserole. If you love a savory breakfast bake, then you will love this Egg Hashbrown Casserole.

Now go forth and create some Egg Hashbrown Casserole memories! Don’t forget to share your results with me – I can’t wait to see your culinary creations!

Egg Hashbrown Casserole

Print Recipe

This Egg Hashbrown Casserole is a hearty and satisfying breakfast or brunch dish. Loaded with crispy hashbrowns, eggs, cheese, and your favorite breakfast meats, it’s a perfect way to start the day or feed a crowd.

Author: Quinn
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Yield: 8 servings
Category: Breakfast
Method: Baked
Cuisine: American

Ingredients

Scale

30 ounces frozen shredded hash browns, thawed
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped bell pepper (any color)
1 cup cooked and crumbled breakfast sausage or bacon
8 large eggs
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded cheddar cheese, divided
Optional: chopped green onions, for garnish

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a large skillet, heat olive oil over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
Add cooked sausage or bacon to the skillet and cook for another minute.
In a large bowl, whisk together eggs, milk, salt, and pepper.
Stir in the thawed hash browns, cooked vegetables and meat, and 1 1/2 cups of shredded cheddar cheese.
Pour the mixture into the prepared baking dish.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
Bake for 45-50 minutes, or until the casserole is set and the cheese is melted and lightly browned.
Let stand for 10 minutes before serving. Garnish with chopped green onions, if desired.

Notes

Serve with a dollop of sour cream or salsa for extra flavor. For a spicier kick, add a pinch of cayenne pepper to the egg mixture.