Description
This easy hashbrown egg casserole is a delicious and hearty breakfast option that’s perfect for feeding a crowd. It’s simple to prepare and packed with flavor!
Ingredients
Scale
- 1 (20 oz) package frozen hashbrowns, thawed
- 8 large eggs
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Cooking spray or butter for greasing the pan
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the thawed hashbrowns, diced onion, diced bell pepper, garlic powder, salt, and pepper.
- Spread the hashbrown mixture evenly in a greased 9×13 inch baking dish.
- In another bowl, whisk together the eggs and milk until well combined.
- Pour the egg mixture over the hashbrown mixture in the baking dish.
- Sprinkle the shredded cheddar cheese evenly on top.
- Bake in the preheated oven for 45-50 minutes, or until the eggs are set and the top is lightly golden.
- Let it cool for a few minutes before slicing and serving. Enjoy!
Notes
- Feel free to add cooked sausage or bacon for extra protein. You can also customize the vegetables based on your preference.
- Prep Time: 15
- Cook Time: 50
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 1
- Sodium: 450
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 20
- Fiber: 2
- Protein: 10
- Cholesterol: 180