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Hash Brown Breakfast Casserole

A comforting breakfast casserole featuring crispy hash browns, fluffy eggs, and gooey melted cheese, perfect for feeding a crowd.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups frozen hash browns, thawed Ensure they are fully thawed and patted dry.
  • 1 cup shredded cheddar cheese Plus extra for topping.
  • 8 large eggs
  • 1 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Optional Add-ins
  • 1 cup cooked sausage, crumbled Optional.
  • 1/2 cup diced bell peppers Optional.
  • 1/2 cup chopped spinach Optional.
  • 1/2 cup diced onions Optional.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Spread the thawed hash browns evenly in the prepared baking dish. Sprinkle 1 cup of shredded cheddar cheese over the hash browns.
  3. In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper.
  4. If using sausage, bell peppers, spinach, or onions, sprinkle them over the hash browns.
  5. Pour the egg mixture evenly over the hash browns and toppings, and use a spatula to press everything down slightly.
Baking
  1. Bake the casserole in the preheated oven for 35–40 minutes, or until the eggs are set and the top is golden. Sprinkle extra cheese on top during the last 5 minutes of baking, if desired.
Serving
  1. Let the casserole cool for 5–10 minutes before slicing. Serve warm and enjoy!

Notes

Thaw the hash browns completely to avoid a watery casserole. For extra crunch, pre-bake or pan-fry the hash browns before assembling. This recipe can be doubled to serve a larger crowd.