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Hash Brown Breakfast Casserole

A cozy and cheesy casserole combining crispy hash browns and scrambled eggs, perfect for breakfast gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 30 ounces frozen hash browns, thawed
  • 12 large eggs Use fresh eggs for best flavor.
  • 1 cup shredded cheddar cheese (or cheese of your choice) Choose quality cheese.
  • 1 cup milk (or a dairy-free alternative)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
Optional Toppings
  • diced bell peppers
  • chopped green onions
  • cooked sausage (or your favorite protein)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Grease a large casserole dish with cooking spray or butter.
  3. Spread the thawed hash browns evenly in the baking dish.
Mixing Ingredients
  1. In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until frothy.
  2. Pour the egg mixture evenly over the hash browns, adding any optional toppings if desired.
  3. Sprinkle the shredded cheese on top.
Baking
  1. Place the casserole in the preheated oven and bake for approximately 45 minutes, or until the eggs are set in the center and the top is golden brown.
  2. Allow the casserole to cool for a few minutes before slicing. Serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave for 1-2 minutes or bake at 350°F (175°C) for 10-15 minutes. You can also freeze the casserole before baking for up to three months.