Getting your recipe ready...
Easy Hash Brown Breakfast Casserole with Eggs and Cheddar
Start your day right with this comforting and savory Easy Hash Brown Breakfast Casserole, packed with eggs and cheddar cheese!
Ingredients
- 1 package (30 oz) frozen hash browns, thawed
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 cup milk
- 1/2 cup diced onion
- 1/4 cup diced bell pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon olive oil or butter (for greasing the dish)
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9x13 inch baking dish with olive oil or butter.
In a large bowl, combine the thawed hash browns, salt, pepper, garlic powder, and paprika.
Spread the hash brown mixture evenly into the greased baking dish.
In another bowl, whisk together the eggs and milk, then stir in the diced onion and bell pepper.
Pour the egg mixture over the hash browns, ensuring it distributes evenly.
Sprinkle the shredded cheddar cheese on top.
Bake in the preheated oven for 45 minutes, or until the casserole is set and the cheese is bubbly and lightly golden.
Let it rest for 5-10 minutes before slicing and serving.
Kitchen Tools
- Large mixing bowls
- Whisk
- 9x13 inch baking dish
- Spatula
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can prepare the casserole a day ahead and refrigerate it overnight before baking.
You can use any cheese you like, such as Monterey Jack, gouda, or even feta for a different flavor.
Yes, simply omit any meat and load it up with more vegetables.
Ensure that all your ingredients, especially the hash browns, are labeled gluten-free.
Yes, you can freeze it before or after baking, but it's best enjoyed fresh.