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Hashbrown Casserole with Eggs & Cheese

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Hashbrown casserole with eggs and cheese is a hearty, one-dish breakfast that combines shredded hashbrowns, fluffy eggs, and melty cheese into a comforting baked casserole. It’s ideal for brunch, holidays, or make-ahead mornings.

Ingredients

  • 4 cups frozen shredded hashbrowns, thawed
  • 8 large eggs
  • 1 cup milk or half-and-half
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon onion powder (optional)
  • 1 tablespoon butter (for greasing dish)
  • Optional add-ins:
  • 1 cup cooked bacon, sausage, or ham
  • 1/2 cup diced bell peppers
  • 1/4 cup chopped onions or scallions
  • 1 cup fresh spinach or sautéed veggies
  • Hot sauce or red pepper flakes (to taste)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder.
  3. Stir in thawed hashbrowns, 1 cup of shredded cheese, and any desired meats or vegetables.
  4. Pour the mixture into the prepared baking dish and spread evenly. Sprinkle remaining 1/2 cup cheese on top.
  5. Bake uncovered for 40–45 minutes, or until the center is set and the top is golden and bubbly.
  6. Let rest for 5–10 minutes before slicing and serving.

Notes

  • Thaw and drain hashbrowns fully to avoid excess moisture.
  • Customize with your favorite vegetables, proteins, and cheeses.
  • Can be assembled the night before and baked fresh in the morning.
  • Great for freezing in individual portions for quick breakfasts.
  • Use dairy-free milk and cheese for a lactose-free version.

Nutrition

Find it online: https://thefamilycooking.com/hashbrown-casserole-with-eggs-cheese/