Hash Brown Egg Casserole Recipe: A Delicious All-Season Comfort
A hearty and flavorful casserole perfect for any time of the year, combining the crispiness of hash browns with the richness of eggs and cheese.
Ingredients
- 6 large eggs
- 1 cup whole milk (or 2% milk)
- 2 cups shredded cheddar cheese (or cheddar-Monterey Jack blend)
- 1 bag frozen shredded hash browns, thawed 30-ounce bag
- 1 pound breakfast sausage or bacon, cooked and crumbled
- 1 small onion, finely diced
- 1 any color bell pepper, diced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish) optional
- Butter or cooking spray (for greasing the baking dish) for greasing the baking dish
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
- Squeeze out excess moisture from the thawed hash browns and spread them evenly in the prepared baking dish.
- Cook the breakfast sausage or bacon until browned, then drain on paper towels. Dice the onion and bell pepper, and sauté until softened.
- In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Stir in the shredded cheese, cooked sausage or bacon, onion, and bell pepper.
- Pour the egg mixture over the hash browns in the baking dish. Bake for 35-40 minutes, or until the eggs are set and the top is golden brown.
- Remove from the oven, garnish with fresh parsley if desired, and let it rest for 5-10 minutes before serving.
Notes
For an extra crispy top, bake for an additional 5 minutes. Refrigerate leftovers for up to 3 days.