Description
A hearty breakfast casserole with crispy hashbrowns, eggs, and cheese for a filling morning meal.
Ingredients
Scale
- 4 cups frozen shredded hashbrowns
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1/2 cup cooked and crumbled sausage or bacon
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Spread hashbrowns evenly in the baking dish.
- In a bowl, whisk eggs, milk, salt, pepper, and garlic powder.
- Stir in cheese, bell peppers, onions, and cooked sausage or bacon.
- Pour the egg mixture over the hashbrowns.
- Bake for 35-40 minutes until eggs are set and top is golden.
- Let cool for 5 minutes before serving.
Notes
- Use thawed hashbrowns for faster baking.
- Substitute ham for sausage or bacon if preferred.
- Add spinach or mushrooms for extra veggies.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 220mg
Keywords: breakfast casserole, hashbrowns, egg bake, easy breakfast, morning meal