Easy Egg Hashbrown Casserole
A comforting breakfast casserole combining crispy hashbrowns, fluffy eggs, and gooey cheese, perfect for family gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 cups frozen hashbrowns
- 8 large eggs
- 2 cups shredded cheese (cheddar or your choice)
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup diced vegetables (optional, e.g., bell peppers, onions)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the hashbrowns, eggs, milk, salt, pepper, garlic powder, onion powder, and half of the cheese. Mix well.
- Grease a 9×13 inch baking dish with butter or non-stick spray. Pour the mixture evenly into the dish.
- Sprinkle the remaining cheese on top, adding any additional veggies if desired.
- Bake for 45-50 minutes, or until the eggs are fully set and the top is golden brown.
- Let it cool slightly before cutting into squares and serve warm.
Notes
Customize with additional veggies or cheeses as desired. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 320mg
Find it online: https://us.recipesfood.org/easy-egg-hashbrown-casserole/
