Looking for a breakfast dish that’s not only delicious but also perfect for feeding a crowd? Look no further than this mouthwatering Egg Hashbrown Casserole! Packed with fluffy eggs, crispy hashbrowns, and melty cheese, this American classic is a guaranteed hit at any brunch or family gathering. With just 15 minutes of prep time and a golden, bubbling finish after 45 minutes in the oven, you’ll be left wondering how something so simple can taste so divine. Dive into this recipe and discover the secret to a hearty meal that will have everyone coming back for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 bag frozen hashbrowns
- 8 large eggs
- 1 cup milk
- 1 cup shredded cheese
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Generously grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- In a large mixing bowl, thaw the frozen hashbrowns slightly by letting them sit at room temperature for 10 minutes. If they are still frozen, use a fork to separate them gently.
- Dice the onion and bell pepper into small, uniform pieces. Ensure they are chopped finely for even distribution throughout the casserole.
- In a separate large bowl, crack the 8 eggs and whisk them thoroughly. Add the milk, salt, and pepper. Whisk until the mixture is smooth and well combined.
- Spread the hashbrowns evenly across the bottom of the prepared baking dish. Create a uniform layer that covers the entire bottom of the dish.
- Sprinkle the diced onions and bell peppers over the hashbrowns, distributing them evenly.
- Pour the egg mixture slowly and evenly over the hashbrowns and vegetables, ensuring complete coverage.
- Sprinkle the shredded cheese over the top of the casserole, covering the entire surface.
- Place the baking dish in the preheated oven and bake for 40-45 minutes. The casserole is done when the eggs are set, the top is golden brown, and a knife inserted in the center comes out clean.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the casserole to set and makes it easier to slice and serve.
- Cut into 6 equal portions and serve hot. Optional: Garnish with fresh chopped herbs like parsley or chives for added flavor and presentation.
Tips
- Customize Your Veggies: Feel free to mix and match your vegetables! Spinach, mushrooms, or even diced tomatoes can add a fresh twist to the casserole.
- Cheese Choices: While shredded cheese is a must, try experimenting with different varieties such as cheddar, Monterey Jack, or even a spicy pepper jack for an extra kick.
- Make Ahead: This casserole can be prepared the night before. Just assemble it, cover it with foil, and refrigerate. In the morning, pop it in the oven straight from the fridge—just add a few extra minutes to the baking time.
- Check for Doneness: Ovens vary, so keep an eye on your casserole as it bakes. It’s ready when the top is golden brown and a knife inserted into the center comes out clean.
- Rest Before Serving: Allowing the casserole to rest for 5-10 minutes after baking helps it set, making it easier to slice and serve.
- Garnish for Flair: Don’t forget to add a sprinkle of fresh herbs like parsley or chives on top before serving for a pop of color and flavor!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 16g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 250mg
