Egg Hashbrown Casserole
A warm and comforting breakfast casserole combining crispy hashbrowns and fluffy eggs, perfect for serving to a crowd or enjoying solo.
Ingredients
Base Ingredients
- 4 cups hashbrowns Crispy base for the casserole.
- 6 large eggs Fluffy goodness that binds the dish.
- 1 cup cheddar cheese, shredded Adds richness and flavor.
- 1/2 cup milk Adds creaminess.
- 1 teaspoon salt Essential seasoning.
- 1/2 teaspoon pepper To spice things up.
- 1/4 cup green onions, chopped For fresh crunch.
- 1 tablespoon butter To grease the baking dish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a greased baking dish, spread the hashbrowns evenly.
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Pour the egg mixture over the hashbrowns.
- Sprinkle shredded cheese and chopped green onions on top.
- Bake for 30-35 minutes or until the eggs are set and the top is golden.
- Let it cool for a few minutes, then serve warm.
Notes
For extra crispy hashbrowns, bake them for about 10 minutes before adding the egg mixture. Consider using different cheeses or adding sautéed vegetables for variation. Can be made ahead of time and stored in the fridge for 3-4 days.