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–+ servings
Hash Brown Egg Casserole

Hash Brown Egg Casserole: Cozy, Easy Breakfast Bake

Experience comfort with this Hash Brown Egg Casserole, a delicious and easy breakfast bake perfect for any gathering.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 30 ounces Frozen Shredded Hash Browns Thaw before using.
  • 8 large Eggs Acts as the binding agent.
  • 2 cups Milk Can substitute with non-dairy milk.
  • 1.5 cups Shredded Cheddar Cheese Brings creaminess and flavor.
  • 1 medium Chopped Onion Shallots can be used for a milder taste.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used instead.
  • 1 teaspoon Paprika Omit or substitute with chili powder if preferred.
  • to taste Salt Essential for seasoning.
  • to taste Black Pepper Essential for seasoning.
Optional Add-Ins
  • 1 cup Cooked Sausage or Bacon Adds heartiness.
  • 2 cups Sautéed Vegetables e.g., Spinach, Peppers for vibrant nutrition.

Equipment

  • 9x13-inch casserole dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
  2. In a large bowl, whisk together the eggs, milk, chopped onion, garlic powder, paprika, salt, and pepper.
  3. Fold in the thawed hash browns and shredded cheddar cheese, along with any optional add-ins.
  4. Pour the mixture into the prepared casserole dish, spread evenly, and sprinkle with remaining cheese and paprika.
  5. Bake uncovered for 45-50 minutes, or until the center is set and edges are golden brown.
  6. Let cool for 10 minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 220mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 1000IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Casserole can be prepared the night before and baked in the morning. Store leftovers in an airtight container for up to 3 days.

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