Hashbrown Breakfast Casserole
This hearty hashbrown breakfast casserole features cheesy hashbrowns, tender vegetables, and fluffy eggs, making it a perfect dish for breakfast, brunch, or gatherings.
Ingredients
Main Ingredients
- 1 bag frozen hashbrowns
- 1 cup shredded cheese (cheddar or your choice) Use your favorite cheese for variety.
- 6 large eggs
- 1 cup milk
- 1 small onion, diced
- to taste Salt and pepper
Optional Ingredients
- to taste cooked bacon or sausage For added flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the hashbrowns, cheese, onion, bell pepper, salt, and pepper. Stir until evenly distributed.
- In another bowl, whisk together the eggs and milk until well combined.
- Pour the egg mixture over the hashbrown mixture and stir to combine gently.
- Transfer the mixture into a greased 9×13 inch baking dish and spread into an even layer.
Baking
- Bake for 45-50 minutes or until set and golden on top.
- Let cool for a few minutes before serving.
Notes
To store leftovers, keep in an airtight container in the fridge or freeze for longer storage. Thaw frozen portions in the fridge before reheating.