Description
A delicious and hearty breakfast casserole made with hashbrowns, eggs, cheese, and your choice of toppings. Perfect for feeding a crowd!
Ingredients
Scale
- 1 bag (30 oz) frozen hashbrowns
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 6 large eggs
- 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, spinach)
- 1 cup cooked and crumbled bacon or sausage (optional)
- Chopped green onions for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the frozen hashbrowns, cheddar cheese, mozzarella cheese, and any optional ingredients like diced vegetables or cooked meat.
- In another bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined.
- Pour the egg mixture over the hashbrown mixture and stir until everything is evenly coated.
- Spread the mixture evenly in a greased 9×13 inch baking dish.
- Bake in the preheated oven for 45-50 minutes, or until the eggs are set and the top is golden brown.
- Allow to cool for a few minutes before slicing. Garnish with chopped green onions if desired.
Notes
- You can customize this casserole with your favorite vegetables and meats.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave.
Nutrition
- Calories: 290
- Sugar: 2
- Sodium: 500
- Fat: 15
- Carbohydrates: 30
- Fiber: 2
- Protein: 10
- Cholesterol: 180
Keywords: hashbrown egg casserole, breakfast casserole, easy breakfast recipe, make ahead breakfast, cheesy hashbrown casserole