Best Breakfast Casserole (Hash Browns & Eggs)
This hearty breakfast casserole is perfect for a weekend brunch or a family gathering. Combining crispy hash browns, fluffy eggs, and savory toppings, it’s not only satisfying but also easy to prepare.
Equipment
- 1 9x13-inch baking dish
- 2 mixing bowls
- 1 whisk
- 1 cutting board
- 1 oven
- 1 spatula
Ingredients
- 30 ounces frozen hash browns
- 8 large eggs
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 cup diced cooked ham or cooked sausage
- 1 cup diced bell peppers Any color.
- 1 cup diced onion
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- cooking spray or butter For greasing the dish.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease the baking dish with cooking spray or butter.
- In a large mixing bowl, combine the frozen hash browns, diced ham or sausage, bell peppers, onion, garlic powder, paprika, salt, and pepper. Mix well.
- Spread the hash brown mixture evenly in the bottom of the prepared baking dish.
- In another bowl, whisk together the eggs and milk until well combined. Season with additional salt and pepper if desired.
- Pour the egg mixture over the hash browns in the baking dish, ensuring even coverage.
- Sprinkle the shredded cheddar cheese evenly on top of the casserole.
- Bake in the preheated oven for 45 minutes, or until the eggs are set and the top is golden brown.
- Remove from the oven and let sit for 5 minutes before slicing.
- Serve warm and enjoy!
Notes
Feel free to add other vegetables like spinach, mushrooms, or zucchini for added nutrients. You can make this dish a day ahead by assembling it the night before and refrigerating it. Just add an extra 5-10 minutes to the cooking time if baking straight from the fridge. This casserole freezes well. Cut into portions, wrap tightly, and store in the freezer for up to 2 months. Reheat in the oven or microwave when ready to serve.