Hashbrown Egg Casserole Recipe
A cheesy, comforting breakfast casserole with crispy hashbrowns, fluffy eggs, and gooey cheddar cheese—easy to prep and feeds the whole family.
Print Pin Servings: 8 Servings
Calories: 330kcal
Cost: $10
Equipment
- 1 9x13 inch baking dish Glass or ceramic recommended
- 1 Large mixing bowl For egg mixture
- 1 Wire whisk or fork For beating eggs
- 1 Clean kitchen towel To squeeze hashbrowns dry
Ingredients
- 30 oz Frozen hashbrowns Thawed, excess moisture squeezed out
- 12 Large eggs
- 1 cup Whole milk
- 2 cups Shredded cheddar cheese Sharp cheddar recommended
- 0.5 cup Diced yellow onion
- 1 Bell pepper Diced (red or green)
- 2 tablespoon Butter Melted
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Paprika Adds smoky flavor
Instructions
- Pre-bake hashbrowns
- Whisk eggs with seasonings
- Pour and top with cheese
- Bake until golden
- Let it rest before slicing
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 220g | Calories: 330kcal | Carbohydrates: 16g | Protein: 18g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 250mg | Sodium: 580mg | Potassium: 420mg | Fiber: 1g | Sugar: 2g | Vitamin A: 950IU | Vitamin C: 18mg | Calcium: 280mg | Iron: 2mg