Description
A creamy, cheesy breakfast casserole made with crispy hashbrowns, eggs, and cheddar cheese. Perfect for a weekend brunch or meal prep!
Ingredients
Units
Scale
- 3 cups frozen hashbrowns, thawed
- 6 large eggs
- 1 cup milk (or cream)
- 1 1/2 cups shredded cheddar cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cooked and crumbled sausage or bacon (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare Hashbrowns: Spread thawed hashbrowns evenly in the dish.
- Mix Egg Mixture: In a bowl, whisk eggs, milk, salt, and pepper. Stir in cheese and cooked meat (if using).
- Assemble and Bake: Pour the egg mixture over hashbrowns. Bake for 45-55 minutes, or until eggs are set and golden.
- Cool and Serve: Let cool for 5-10 minutes before slicing. Serve with salsa or sour cream.
Notes
- Substitute dairy-free cheese and milk for a non-dairy version.
- For a vegetarian option, omit meat and add sautéed vegetables.
Nutrition
- Serving Size: 1 slice (1/6 of casserole)
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 180mg