Egg Hashbrown Casserole
The ultimate breakfast comfort food combining crispy hashbrowns, fluffy scrambled eggs, and melted cheese, perfect for feeding a crowd or starting your day right.
Ingredients
Main ingredients
- 30 oz 1 (30 oz) bag frozen hashbrowns Fresh hashbrowns can also be used.
- 8 large eggs
- 1 cup shredded cheddar cheese Or your preferred cheese.
- 1 cup milk or heavy cream
- 1 small onion, diced Optional.
- 1 bell pepper diced Optional.
- to taste Salt
- to taste Pepper
- 1 tsp garlic powder Optional.
- 1/2 cup cooked crumbled bacon or sausage Optional.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
- Layer the hashbrowns evenly in the bottom. If using fresh hashbrowns, sauté them briefly for extra crispiness!
- Sauté the onion and bell pepper in a pan over medium heat for about 5 minutes until they’re softened.
- In a bowl, whisk together the eggs, milk (or cream), salt, pepper, garlic powder, and any additional seasonings.
- Pour the egg mixture over the hashbrowns. Add the sautéed veggies, crumbled bacon or sausage, and cheese on top. Lightly press the mixture down.
Cooking
- Bake for 40-50 minutes or until the eggs are set and the top is golden brown. Test with a knife—if it comes out clean, it’s ready!
- Let it cool slightly, then serve.
Notes
Serve with fresh fruit or a dollop of sour cream. Leftovers can be stored in the fridge for 3-5 days or frozen for up to 2 months.