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Best Breakfast Hashbrown Casserole

A delightful casserole featuring crispy hashbrowns, fluffy eggs, gooey cheese, and vibrant bell peppers, perfect for breakfast gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 4 cups frozen hashbrowns (thawed, if possible)
  • 6 large eggs
  • 2 cups shredded cheese (cheddar or a mix of your favorites)
  • 1 cup milk
  • 1 small onion, diced
  • 1 bell pepper (any color), diced
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat the Oven: Set your oven to 350°F (175°C) to get it hot and ready for baking.
  2. Prepare the Hashbrowns: In a large mixing bowl, combine the thawed hashbrowns with half of the shredded cheese, diced onion, bell pepper, and salt and pepper. Mix until well combined.
  3. Layer the Casserole: Grease a 9x13 inch baking dish, and spread the hashbrown mixture evenly across the bottom.
  4. Mix the Eggs and Milk: In a separate bowl, whisk together the eggs and milk. Pour this mixture evenly over the hashbrown layer in the baking dish.
  5. Add Cheese: Sprinkle the remaining shredded cheese on top of everything.
  6. Bake: Place the casserole in the preheated oven and bake for 45-50 minutes or until the top is golden brown and the eggs are set.
  7. Cool and Serve: Let it rest for a few minutes before slicing. Serve warm and enjoy the smiles around the table!

Notes

You can customize this recipe with different types of cheese and vegetables. Make sure the hashbrowns are fully thawed for best results. Store leftovers in an airtight container for up to 3 days; freeze for up to 3 months.