Description

This delicious hash brown egg casserole is a hearty and satisfying breakfast dish perfect for family mornings or brunch gatherings. Featuring a crispy hash brown base layered with a fluffy, seasoned egg mixture combined with savory breakfast meats and topped with melted cheddar cheese, this casserole is baked to golden perfection. Optional additions like garlic and onion powder and green onions enhance the flavor, making it a versatile and crowd-pleasing meal.

Ingredients

Scale

Main Ingredients

1 package (20 oz) frozen hash browns, thawed
12 large eggs
1 cup shredded cheddar cheese (or cheese of your choice)
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper

Optional Seasonings and Add-ins

1/2 teaspoon garlic powder (optional)
1/2 teaspoon onion powder (optional)
1 cup cooked breakfast sausage, bacon, or ham (optional)
1/4 cup chopped green onions (optional)

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
Prepare hash browns: Spread the thawed hash browns evenly in the bottom of the prepared baking dish to create an even base layer.
Mix egg mixture: In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until fully combined and smooth.
Add cooked meat: If using, stir in the cooked breakfast sausage, bacon, or ham into the egg mixture, ensuring the meat is evenly distributed.
Combine layers: Pour the egg and meat mixture evenly over the hash browns in the baking dish, making sure it covers the base completely.
Add cheese topping: Sprinkle the shredded cheddar cheese evenly over the top of the casserole for a golden, melty crust.
Bake the casserole: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the eggs are set and the top is golden brown and bubbly.
Cool and garnish: Let the casserole cool for a few minutes before serving. Garnish with chopped green onions if desired for a fresh finish.

Notes

You can substitute the shredded cheddar cheese with mozzarella, pepper jack, or your preferred cheese for varied flavors.
For a vegetarian version, omit the meat or replace it with cooked vegetables like bell peppers or mushrooms.
Make sure the hash browns are fully thawed and patted dry to avoid excess moisture in the casserole.
The casserole can be assembled the night before and baked in the morning for convenience.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.