Description
This Irresistible Hash Brown and Egg Casserole is a delightful blend of crispy, golden hash browns and fluffy eggs, creating a comforting dish that warms the soul. Each bite offers a satisfying crunch followed by a creamy, savory explosion of flavors, enhanced by the richness of cheese and the freshness of herbs.
Ingredients
- Hash Browns: 4 cups frozen hash browns, thawed
- Egg Mixture: 8 large eggs, beaten
- Cheese: 2 cups shredded cheddar cheese
- Vegetables: 1 cup diced bell peppers, 1 cup diced onions
- Seasoning: 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder
- Milk: 1/2 cup whole milk
- Butter: 1/4 cup melted butter
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the thawed hash browns, melted butter, salt, pepper, and garlic powder until well mixed.
- Spread the hash brown mixture evenly in a greased 9×13 inch baking dish.
- In another bowl, whisk together the eggs, milk, and half of the cheese until fully combined.
- Pour the egg mixture over the hash browns, ensuring even coverage.
- Sprinkle the remaining cheese, diced bell peppers, and onions on top.
- Bake in the preheated oven for 45-50 minutes, or until the eggs are set and the top is golden brown.
- Let it cool for 10 minutes before slicing and serving.
Notes
- This casserole can be prepared a day in advance; simply cover and refrigerate before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a vegetarian option, omit any meat and add more vegetables like spinach or mushrooms.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 320
- Sugar: 2 grams
- Sodium: 600 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 2 grams
- Protein: 12 grams
- Cholesterol: 220 milligrams
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