Description
A delightful breakfast casserole made with tender hashbrowns, fluffy eggs, and cheese, perfect for gatherings or cozy mornings.
Ingredients
Scale
- 4 cups hashbrowns (frozen or homemade)
- 6 large eggs
- 1 cup cheddar cheese (or your choice)
- 1 cup milk or cream
- 1 onion, diced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced (optional)
- Salt and pepper to taste
- Herbs like thyme or chives (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the hashbrowns by defrosting frozen ones or rinsing and squeezing out excess moisture from grated potatoes.
- Sauté onions and peppers in olive oil for 3-4 minutes until softened.
- Whisk together eggs, milk, salt, and pepper in a bowl.
- In a greased 9×13-inch baking dish, layer hashbrowns, sautéed vegetables, and pour the egg mixture on top. Sprinkle with cheese.
- Bake for 45-50 minutes until the eggs are set and the top is golden brown.
- Allow to rest for a few minutes before serving.
Notes
Let all ingredients come to room temperature before assembling to ensure even cooking. Drain excess moisture from vegetables to avoid a soggy casserole.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 180mg
Keywords: breakfast casserole, egg hashbrown casserole, comforting breakfast, family recipe, vegetarian breakfast