Go Back

Hash Brown Egg Casserole

A savory blend of crispy hash browns and fluffy eggs, perfect for brunch or family gatherings. This casserole is budget-friendly and easy to prepare, making it a crowd-pleaser.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package package of frozen hash browns (thawed)
  • 6 large large eggs
  • 1 cup milk (whole or low-fat)
  • 1 cup shredded cheese (cheddar or your favorite)
  • 1 cup diced vegetables (like bell peppers or onions) Feel free to substitute spinach for a healthier twist.
  • Salt and pepper, to taste
  • Optional: cooked sausage or bacon for added protein Add for extra flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the thawed hash browns with half of the shredded cheese, salt, and pepper. Mix well.
  3. Spread the hash brown mixture evenly in a greased 9x13-inch baking dish.
  4. In another bowl, whisk together the eggs and milk. Add the diced vegetables and any cooked meat you’d like.
  5. Pour the egg mixture over the hash browns, ensuring it seeps throughout. Top with the remaining cheese.
Baking
  1. Bake in the preheated oven for about 45 minutes, or until the eggs are set and the top is golden brown.
  2. Allow to cool slightly before cutting into squares.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave. Get creative with your ingredients to personalize the dish.