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Hash Brown Egg Casserole

A comforting baked casserole made with crispy hash browns, creamy eggs, and vibrant veggies that's perfect for gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package Potato Hash Browns (frozen or homemade) Can swap for sweet potatoes for a healthier twist.
  • 8 large Eggs Feel free to use egg substitutes or aquafaba for a vegan option.
  • 2 cups Cheddar Cheese Substitute with mozzarella or dairy-free cheese if desired.
  • 1 cup Milk Use almond or oat milk for a lighter version.
  • 1 cup Vegetables (chopped onions, bell peppers, or spinach) Enhances flavor and nutrition.
  • to taste Seasonings (salt, pepper, paprika) Adjust to personal preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13-inch casserole dish with butter or cooking spray.
  3. Spread the hash browns evenly across the bottom of the dish, pressing down lightly.
  4. Sauté your choice of vegetables until tender, then layer over the hash browns.
  5. In a bowl, whisk together the eggs and milk; season with salt, pepper, and paprika.
  6. Stir in half of the cheddar cheese into the egg mixture.
  7. Pour the egg and cheese mixture over the hash browns and vegetables.
  8. Top with the remaining cheddar cheese.
Cooking
  1. Bake for 45 minutes or until golden brown on top and set in the center.
  2. Allow to cool slightly before serving warm.

Notes

This casserole is great for make-ahead meals. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage. Reheat in the oven.