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Hashbrown Breakfast Casserole

Hashbrown breakfast casserole with a crispy potato base and a cheesy egg custard baked until golden. This easy hashbrown casserole layers cheddar and savory soup for a simple breakfast casserole that slices clean for family brunch.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

frozen diced hash browns
  • 30 oz frozen diced hash browns 1 bag (30 oz), thawed
large eggs
  • 8 large eggs
whole milk
  • 1 cup whole milk
sour cream
  • 1 cup sour cream
sharp cheddar
  • 2 cup sharp cheddar shredded, divided
cream of chicken soup
  • 10.5 oz cream of chicken soup 1 can
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
salt and black pepper
  • 0.5 salt and black pepper to taste
fresh chives
  • 1 tbsp fresh chives for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and combine the potato layer
  1. Preheat oven to 350°F and grease a 9x13 dish. Use a lightly greased coating so the casserole releases cleanly.
  2. Mix thawed hash browns with sour cream, cream of chicken soup, garlic powder, onion powder, salt, pepper, and 1 cup cheddar. Stir until evenly coated and the mixture looks thick and cohesive.
  3. Spread the hash brown mixture in the prepared dish and press lightly into an even layer. Aim for full coverage so the edges can crisp as it bakes.
Add custard and bake
  1. Whisk eggs and milk together until smooth and uniform in color. Pour the mixture over the potato layer so it settles between shreds.
  2. Top with the remaining cheddar. Make sure it covers the surface for a bubbly, golden top.
  3. Bake for 45–50 minutes at 350°F until eggs are set and the top is golden. The center should look firm while the cheddar bubbles and browns; garnish with fresh chives.

Notes

For best texture, thaw the hash browns and blot off any excess moisture before mixing so the base crisps instead of turning watery. Store leftovers covered in the refrigerator for up to 4 days and reheat until hot through. Freezing is not recommended because the cheesy egg custard can weep when thawed. For a lighter option, use low-fat sour cream and reduced-fat sharp cheddar to cut calories while keeping the same baked set.