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Best Breakfast Casserole (Hash Browns & Eggs)

A hearty breakfast casserole featuring crispy hash browns, fluffy eggs, and savory cheese, perfect for family gatherings and lazy Sunday mornings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 bag Frozen Hash Browns The star of the show! Choose the irregularly-shaped kind for crispy edges.
  • 6 large Eggs A must-have for fluffy texture and hearty protein.
  • 1 cup Milk Use whole milk for richness or almond milk for dairy-free.
  • 2 cups Shredded Cheese Cheddar is classic, but pepper jack or mozzarella can be used.
  • 1 Green Bell Pepper, diced Can be swapped for any vegetable of choice.
  • 1 small Onion, diced Use shallots for a sweeter touch.
  • Salt and Pepper, to taste Essential for flavoring.
  • Optional Add-ins: Sausage, bacon, or spinach Can elevate the dish further.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Spread the frozen hash browns evenly in the bottom of the dish.
  3. In a mixing bowl, beat the eggs and milk until blended.
  4. Fold in the diced bell pepper, onion, salt, and pepper into the egg mixture.
  5. Pour the egg mixture over the hash browns, ensuring it seeps into every nook.
  6. Sprinkle shredded cheese generously across the top.
Cooking
  1. Bake the casserole for 45 minutes or until golden brown and puffy.
  2. Allow to cool slightly before cutting into squares. Serve warm.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Freeze in slices for longer storage. Reheat at 350°F (175°C) for 20-25 minutes or in the microwave for a quick meal.