Hashbrown Breakfast Casserole
A comforting hashbrown breakfast casserole filled with crispy hashbrowns, melty cheese, and flavorful vegetables, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups frozen hashbrowns
- 1 cup shredded cheese (cheddar or your choice)
- 6 eggs
- 1 cup milk
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- Salt and pepper to taste
- Optional: cooked bacon or sausage
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the frozen hashbrowns, shredded cheese, diced onion, and bell pepper in a large bowl.
- Whisk together the eggs, milk, salt, and pepper in another bowl.
- Combine the egg mixture with the hashbrown mixture and stir to combine.
- Pour the combined mixture into a greased baking dish.
- Bake for 30-35 minutes, or until set and golden brown on top.
- Cool slightly before slicing and serve warm.
Notes
Make it ahead by preparing the night before and baking it in the morning. You can add or swap out veggies for personal preference.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 200mg