Pour the egg mixture evenly over the hashbrowns and cheese in the baking dish. Use a spatula to gently press down to ensure everything is evenly distributed.
Bake:
Bake in the preheated oven for 45-55 minutes, or until the casserole is set in the center and the top is golden brown. You can insert a knife in the center to check for doneness—it should come out clean.
Cool and Serve:
Allow the casserole to cool for a few minutes before slicing. Garnish with chopped fresh parsley if desired.
Tips:
Make-Ahead: You can assemble the casserole a day ahead. Cover it with plastic wrap or aluminum foil and refrigerate. Bake it straight from the fridge, adding a few extra minutes to the baking time if needed.
Variations: Feel free to customize the casserole with other ingredients like sautéed mushrooms, bell peppers, or different types of cheese. You can also use ham or cooked chicken instead of bacon or sausage.
Crispier Hashbrowns: For extra crispy hashbrowns, pre-bake the hashbrowns for about 10 minutes before adding the other ingredients.
This casserole is a crowd-pleaser that’s perfect for brunches, holiday breakfasts, or any time you need a hearty and satisfying meal. Enjoy your Easy Hashbrown Breakfast Casserole!
ADVERTISEMENT
