Easy Egg Hashbrown Casserole Recipe
A hearty, cheesy, and satisfying breakfast casserole made with just a few ingredients. Perfect for busy mornings, brunches, or meal prep. It’s freezer-friendly and loved by both kids and adults.This comfort-food classic comes together easily and feeds a crowd!
Ingredients
- 6 large eggs
- 1 20 oz bag frozen hashbrowns, thawed
- 1 ½ cups shredded cheddar cheese
- ½ cup milk
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ cup chopped green onions optional
- ½ cup cooked and crumbled bacon or sausage optional
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, whisk eggs, milk, salt, pepper, and garlic powder.
- Stir in hashbrowns, cheese, green onions, and cooked meat if using.
- Pour mixture into a greased 9x13 inch baking dish.
- Bake for 40–45 minutes or until golden and center is set.
- Let cool for 5 minutes before slicing and serving.
Notes
- You can substitute cheddar with mozzarella or pepper jack for a flavor twist.
- Add bell peppers or spinach for extra veggies.
- Can be made ahead and refrigerated overnight before baking.
- Leftovers store well in the fridge for up to 4 days.