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Hash Brown Egg Casserole

A hearty and easy-to-make casserole featuring crispy hash browns, creamy eggs, and gooey cheese, perfect for family gatherings or cozy breakfasts.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch, Main Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 4 cups frozen hash browns, thawed
  • 1 ½ cups shredded cheddar cheese divided
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 6 large eggs
  • 1 cup milk
Vegetable Layer
  • 1 medium onion, diced
  • 1 bell pepper diced any color

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix the thawed hash browns with half of the shredded cheddar cheese, salt, and pepper until well combined.
  3. Spread the hash brown mixture evenly in a greased 9x13-inch baking dish.
  4. In a skillet over medium heat, sauté the diced onion and bell pepper until they are soft and fragrant, about 5-7 minutes. Let them cool slightly and layer them on top of the hash browns.
  5. In another bowl, whisk together the eggs and milk. Pour this mixture evenly over the hash brown and veggie layers.
  6. Sprinkle the remaining cheddar cheese over the top.
Baking
  1. Place the casserole in the preheated oven and bake for 45-50 minutes, or until the eggs are fully set and the top is golden brown.
  2. Allow it to cool slightly before serving.

Notes

For substitutes, consider using sweet potatoes or zucchini for the hash browns. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat at 350°F (175°C) for about 20-30 minutes.