Imagine waking up to a golden, cheesy masterpiece that transforms ordinary breakfast ingredients into a mouthwatering morning sensation! This Hashbrown and Cheese Breakfast Bake is not just a meal—it's a culinary experience that combines crispy hashbrowns, melted cheddar, and a creamy egg mixture that will have your entire family racing to the breakfast table. Perfect for lazy weekend mornings, busy weekday meal prep, or impressing overnight guests, this recipe is about to become your new breakfast obsession.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 bag (30 oz) frozen hashbrowns
- 2 cups shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 cup sour cream
- 4 large eggs
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish thoroughly with butter or cooking spray to prevent sticking.
- In a large mixing bowl, thaw the frozen hashbrowns by letting them sit at room temperature for 10 minutes. If they seem overly frozen, you can microwave them briefly to soften.
- Dice the onions and bell peppers into small, uniform pieces. If desired, sauté them lightly in a pan with a touch of butter to soften and enhance their flavor.
- In a separate large bowl, whisk together the eggs, sour cream, garlic powder, salt, and pepper until smooth and well combined.
- Add the diced onions and bell peppers to the hashbrowns. Pour the egg and sour cream mixture over the hashbrowns and vegetables, stirring gently to ensure even coating.
- Fold in 1 1/2 cups of the shredded cheddar cheese, reserving the remaining 1/2 cup for topping.
- Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the remaining cheese on top of the casserole.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set. The edges should be crispy and the cheese melted and bubbly.
- Remove from the oven and let the breakfast bake rest for 5-10 minutes before serving. This allows the casserole to set and makes it easier to cut and serve.
- Slice into squares and serve hot. Optional garnishes include chopped fresh chives, additional sour cream, or hot sauce.
Tips
- Thawing Trick: Let frozen hashbrowns sit at room temperature for 10 minutes before mixing to ensure even cooking and prevent excess moisture.
- Flavor Enhancement: Lightly sauté your onions and bell peppers before adding them to the mix for a deeper, more caramelized flavor profile.
- Cheese Selection: While cheddar is classic, experiment with different cheese blends like monterey jack or a sharp white cheddar for variety.
- Crispiness Hack: For extra crispy edges, use a ceramic or cast-iron baking dish and ensure your oven is fully preheated.
- Make-Ahead Magic: This casserole can be assembled the night before and refrigerated, then baked fresh in the morning—perfect for meal prep!
- Customization: Add cooked bacon bits, diced ham, or make it vegetarian by incorporating spinach or mushrooms.
- Serving Suggestion: Let the breakfast bake rest for 5-10 minutes after baking to help it set and make cutting easier.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 18g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 160mg
