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–+ servings
Serine Milo

Classic Breakfast Hashbrown Casserole

A heartwarming breakfast dish featuring crispy hashbrowns, fluffy eggs, and melted cheese, perfect for family gatherings or a cozy morning at home.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 30 oz Frozen Hashbrowns Shortcut to crispy goodness
  • 6 large Eggs The heart of any breakfast dish
  • 1 cup Sour Cream For creaminess
  • 2 cups Shredded Cheddar Cheese Because cheese makes everything better
  • 1 medium Onion, chopped Adds that savory kick
  • 1 Bell Pepper, chopped For color and crunch
  • 1 cup Cooked Bacon or Sausage, optional Adds protein and flavor
  • Salt & Pepper, to taste Enhances all the flavors
  • Olive Oil, for sautéing

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a sauté pan, drizzle olive oil over medium heat. Add the chopped onion and bell pepper, sautéing for about 5-7 minutes until they soften and become fragrant.
  3. In a mixing bowl, crack the eggs, add sour cream, salt, and pepper. Whisk until combined and fluffy.
  4. Fold in the sautéed veggies and add cooked bacon or sausage if using.
  5. Gently fold in the frozen hashbrowns until well-coated.
Baking
  1. Grease a 9x13 casserole dish and spread the hashbrown mixture evenly.
  2. Cover with foil and bake for about 25 minutes.
  3. Uncover and sprinkle shredded cheddar cheese on top, then return to the oven for an additional 15-20 minutes, or until cheese is bubbling and golden.
Serving
  1. Let the dish rest for about 10 minutes before slicing into squares.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 28gProtein: 16gFat: 18gSaturated Fat: 8gSodium: 600mgFiber: 2gSugar: 1g

Notes

For a vegan version, substitute eggs with a plant-based scramble and use dairy-free sour cream and cheese. Add greens like spinach or kale for extra nutrition. Prepare the night before and bake in the morning, adding extra minutes if needed.

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