Description
A hearty and customizable breakfast casserole made with crispy hashbrowns, eggs, and cheese, perfect for feeding a crowd.
Ingredients
Scale
- 1 (30 oz) package frozen hashbrowns
- 8 large eggs
- 2 cups shredded cheese (cheddar or your choice)
- 1 cup milk
- 1/2 cup diced onions (optional)
- Salt and pepper to taste
- 1 pound cooked sausage or bacon (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the frozen hashbrowns, eggs, shredded cheese, milk, diced onions (if using), salt, and pepper in a large bowl.
- Prepare a 9×13 inch baking dish by greasing it with cooking spray or butter.
- Pour the hashbrown mixture into the greased baking dish and spread it evenly.
- Bake in the preheated oven for about 45-50 minutes until the center is set and the top is golden brown.
- Cool the casserole for a few minutes before serving.
Notes
Serve hot and consider adding toppings like sour cream or salsa. Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 200mg
Keywords: breakfast casserole, hashbrowns, brunch recipe, egg casserole