Description
This Hashbrown Casserole with Eggs & Cheese is the ultimate breakfast bake! Shredded potatoes are combined with eggs, cheese, and seasonings, then baked until golden and bubbly. Great for weekend brunch, holidays, or meal prep.
Ingredients
Eggs:
- 6 large eggs
Seasonings:
- 1 cup milk (whole or 2%)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Other Ingredients:
- 4 cups frozen hashbrowns (thawed)
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 cup mozzarella cheese
- 1/2 cup cooked bacon or sausage, crumbled (optional)
- 1/4 cup chopped green onions (or diced onion)
- 2 tablespoons butter, melted
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Prepare egg mixture: In a large bowl, whisk eggs, milk, salt, pepper, garlic powder, and onion powder.
- Combine ingredients: Add hashbrowns, 1 cup cheddar cheese, mozzarella, meat (if using), and green onions. Stir to combine.
- Transfer to baking dish: Pour mixture into prepared baking dish. Drizzle melted butter over the top.
- Add cheese topping: Sprinkle remaining 1/2 cup cheddar cheese evenly on top.
- Bake: Bake uncovered for 40–45 minutes, or until eggs are set and casserole is golden brown.
- Serve: Let cool slightly before slicing. Serve warm.
Notes
- Make-ahead: Assemble casserole the night before, cover, and refrigerate. Bake in the morning.
- Variations: Add diced bell peppers, spinach, or mushrooms for extra veggies.
- Lighter option: Use turkey sausage and reduced-fat cheese.
- Freezer-friendly: Bake, cool completely, then freeze in portions for quick breakfasts.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch, Casserole
- Method: Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 220mg
