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Easy Hashbrown Breakfast Casserole

A creamy and hearty breakfast casserole with crispy hashbrowns, fluffy eggs, and customizable toppings, perfect for busy mornings or leisurely brunches.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 1 bag (30 oz) frozen shredded hashbrowns, thawed
  • 1 cup shredded cheddar cheese You can substitute with other cheeses like mozzarella or pepper jack.
  • 1 cup diced vegetables (bell peppers, onions, etc.) Feel free to customize with your favorite vegetables.
Egg Mixture
  • 8 large eggs
  • 1 cup milk
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
For Greasing the Dish
  • Cooking spray or butter For greasing the baking dish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13-inch baking dish with cooking spray or butter.
  3. Spread the thawed hashbrowns evenly across the bottom of the prepared dish.
  4. Sprinkle the diced vegetables on top of the hashbrowns.
  5. Sprinkle the shredded cheddar cheese generously over the vegetables.
  6. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until well combined.
  7. Pour the egg mixture evenly over the layers in the casserole dish.
Baking
  1. Place the casserole in your preheated oven and bake for 45-50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  2. Allow the casserole to cool for a few minutes, then slice it and serve warm.

Notes

You can assemble the casserole the night before and store it in the fridge. Bake it for an additional 10-15 minutes when ready to serve. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.