Description
Make a delicious hash brown egg casserole with eggs, cheese, and crispy hash browns. A perfect, filling breakfast or brunch option!
Ingredients
Scale
For the Casserole:
- 1 package frozen hash browns (about 30 oz)
- 8 large eggs
- 1 cup shredded cheddar cheese (or cheese of your choice)
- 1/2 cup milk (whole, 2%, or skim)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup diced bell peppers (optional)
- 1/2 cup diced onions (optional)
- 1/2 cup cooked bacon or sausage (optional)
For Customizing:
- 1/2 cup cooked spinach
- 1/4 cup chopped tomatoes
- 1/4 teaspoon smoked paprika (for extra flavor)
- Fresh herbs like parsley or chives for garnish
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Prepare the Hash Browns: Spread the frozen hash browns evenly in the bottom of the prepared baking dish. If you want extra crispy hash browns, bake them for 10-15 minutes in the preheated oven before adding the egg mixture.
- Make the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder. If you’re adding vegetables, bacon, or sausage, stir them into the egg mixture.
- Assemble the Casserole: Pour the egg mixture over the hash browns in the baking dish. Use a spatula to spread it evenly. Sprinkle the shredded cheese on top.
- Bake the Casserole: Place the baking dish in the oven and bake for 25-30 minutes, or until the eggs are set and the top is golden brown. You can check for doneness by inserting a toothpick into the center—if it comes out clean, the casserole is ready.
- Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before slicing. Garnish with fresh herbs if desired and serve with toast or a side salad for a complete meal.