Description
This irresistible hash brown and egg casserole is the perfect hearty breakfast dish, combining crispy hash browns, fluffy eggs, melted cheddar cheese, and flavorful vegetables baked to golden perfection. Ideal for serving a crowd or prepping ahead for a satisfying morning meal.
Ingredients
Scale
Main Ingredients
- 1 package (30 oz) frozen hash browns
- 8 large eggs
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking your casserole evenly.
- Mix Ingredients: In a large bowl, combine the frozen hash browns, eggs, milk, diced onion, diced bell pepper, salt, black pepper, and garlic powder thoroughly to blend all flavors.
- Combine: Mix well to ensure all ingredients are evenly distributed and the eggs are well incorporated with the vegetables and hash browns.
- Prepare Baking Dish: Grease a 9×13 inch baking dish generously to prevent sticking, then pour the hash brown mixture into the dish, spreading it evenly.
- Add Cheese: Sprinkle the shredded cheddar cheese evenly across the top of the mixture for a cheesy crust.
- Bake: Bake the casserole in the preheated oven for 45-50 minutes, or until the eggs are set through and the top is golden brown and bubbly.
- Cool and Serve: Allow the casserole to cool for a few minutes after baking to set, then slice and serve warm for a delicious breakfast treat.
Notes
- For extra flavor, consider adding cooked crumbled sausage or bacon.
- You can substitute the cheddar cheese with mozzarella or pepper jack for a different taste profile.
- Make sure the casserole has cooled slightly before serving to avoid burns and easier slicing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave until warm.
