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Hash Brown Egg Casserole
Ingredients
- 1 bag (30 ounces) frozen hash browns, thawed
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup diced bell peppers
- 1/2 cup cooked and crumbled bacon (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine thawed hash browns, half of the cheddar cheese, diced bell peppers, and crumbled bacon (if using).
In another bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and black pepper.
Pour the egg mixture over the hash brown mixture and stir until well combined.
Transfer the mixture to a greased 9x13 inch baking dish, and spread it evenly.
Top with remaining cheddar cheese and bake for 40-45 minutes or until the casserole is set and golden on top.
Let it cool for a few minutes before slicing and serving.
Kitchen Tools
- Mixing bowls
- 9x13 inch baking dish
- Whisk
- Spatula
Chef's Tips
Troubleshooting
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Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can assemble it a day in advance and bake it when ready.
Absolutely! Just make sure to freeze before baking and then bake from frozen, adding a bit more time.
Add jalapeños or use spicy sausage to kick up the heat!
Yes, you can use cooked quinoa or cauliflower rice for a different base.
Zucchini, broccoli, and kale are great additions!