Description
This Easy Egg Hashbrown Casserole is a hearty and customizable breakfast or brunch dish combining crispy hashbrowns, fluffy eggs, and melted cheese. Perfect for meal prep or feeding a crowd with minimal effort.
Ingredients
- 4 cups frozen shredded hashbrowns, thawed
- 8 large eggs
- 1 cup milk or half-and-half
- 2 cups shredded cheddar cheese
- 1/2 cup diced onion
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 cup diced bell peppers or spinach (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Spread thawed hashbrowns evenly into the bottom of the prepared dish.
- In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
- Stir in shredded cheese, diced onion, and any optional vegetables or cooked meats.
- Pour the egg mixture evenly over the hashbrowns in the baking dish.
- Bake uncovered for 40–45 minutes, or until the center is set and the top is golden brown.
- Let cool for 5–10 minutes before slicing and serving.
Notes
Use sweet potato hashbrowns for a twist.Try different cheeses like mozzarella or pepper jack.Make it vegetarian by omitting meat and adding more veggies.For a spicy kick, add hot sauce or red pepper flakes.Make it dairy-free by using almond milk and dairy-free cheese.Store leftovers in the fridge for up to 4 days or freeze up to 2 months.Reheat in the microwave or oven until warmed through.
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 200mg
