Description
A delicious and hearty breakfast bake made with hashbrowns, eggs, and cheese, perfect for feeding a crowd!
Ingredients
Scale
- 1 (30 oz) bag frozen hashbrowns, thawed
- 8 large eggs
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup chopped green onions (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, combine the thawed hashbrowns, half of the cheddar cheese, salt, pepper, garlic powder, and onion powder. Mix well.
- Spread the hashbrown mixture evenly in the prepared baking dish.
- In another bowl, whisk together the eggs and milk until fully combined. Pour the egg mixture over the hashbrown layer.
- Top with the remaining cheddar cheese and green onions if using.
- Bake in the preheated oven for 45-50 minutes, or until the eggs are set and the top is golden brown.
- Allow to cool slightly before slicing and serving.
Notes
- Feel free to customize with your favorite vegetables or proteins, such as bell peppers, cooked sausage, or ham.
- This casserole can be made ahead of time. Assemble the night before, cover, and refrigerate. Bake in the morning.
- Prep Time: 15
- Cook Time: 50
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 1
- Sodium: 450
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 2
- Protein: 12
- Cholesterol: 210
Keywords: hashbrown egg casserole, easy breakfast bake, breakfast casserole, cheesy hashbrown casserole, make ahead breakfast casserole