Description
This Easy Egg and Hashbrown Casserole is a satisfying dish that blends delicious flavors and textures, making it an ideal choice for breakfast or brunch. Whether you’re entertaining guests or enjoying a leisurely weekend meal, this casserole is sure to impress with its creamy cheese and crispy hashbrowns. With minimal preparation time and the ability to customize with your favorite ingredients, this recipe is perfect for any occasion. Enjoy it fresh out of the oven or prepare it ahead for ultimate convenience.
Ingredients
Scale
- 1 lb frozen hashbrowns, thawed
- 8 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional: Cooked turkey bacon or crumbled sausage
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Spread the thawed hashbrowns evenly in the bottom of the dish.
- Sprinkle cooked turkey bacon (or sausage) over the hashbrowns, followed by the cheddar and mozzarella cheeses.
- In a mixing bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
- Pour the egg mixture over the layered ingredients in the baking dish, gently pressing down with a spatula.
- Bake for 35-40 minutes until the eggs are set and the top is golden brown.
- Let cool for about 5 minutes before slicing and serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole (approximately 150g)
- Calories: 310
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 210mg