Description
A comforting breakfast casserole featuring crispy hashbrowns, fluffy eggs, and creamy cheese, perfect for lazy brunches or quick weekday meals.
Ingredients
Scale
- 4 cups hashbrowns (frozen or freshly grated)
- 8 large eggs
- 1 cup milk (whole or dairy alternative)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cloves minced garlic
- Salt and pepper to taste
- Optional: sautéed vegetables or crumbled bacon
Instructions
- Preheat your oven to 350°F (175°C).
- Thaw frozen hashbrowns or grate fresh potatoes and remove excess moisture.
- In a large bowl, whisk together eggs, milk, minced garlic, salt, and pepper.
- In a greased baking dish, layer hashbrowns, egg mixture, and cheese.
- Add any optional ingredients if desired.
- Bake in the preheated oven for 45-50 minutes until golden brown.
- Let cool for a few minutes before slicing and serving.
Notes
Customize with various vegetables or proteins to fit your family’s taste. Sauté veggies before adding to enhance flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 190mg
Keywords: breakfast casserole, egg casserole, hashbrown casserole