Hashbrown Breakfast Casserole
A comforting and easy-to-make breakfast casserole combining crispy hashbrowns, fluffy eggs, and melty cheese.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Ingredients
Scale
- 1 pound frozen hashbrowns
- 8 large eggs
- 1 cup shredded cheese (cheddar or your choice)
- 1 cup milk
- 1 cup diced cooked meats (like sausage or ham)
- 1 cup diced vegetables (like bell peppers or onions)
- Salt and pepper to taste
- Optional: herbs or spices (like garlic powder or paprika)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the hashbrowns, eggs, milk, diced meats, and diced vegetables in a large mixing bowl.
- Season with salt, pepper, and any optional herbs or spices to your liking.
- Stir in the shredded cheese until well combined.
- Pour the mixture into a greased casserole dish.
- Bake for 45-50 minutes, or until the eggs are set and the top is golden brown.
- Let the dish cool for a few minutes before serving. Enjoy it warm!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. You can freeze it for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 320mg
Find it online: https://www.topchoicerecipes.com/hashbrown-breakfast-casserole/