Description
This Hashbrown Breakfast Casserole is the perfect combination of crispy hashbrowns, savory cheese, and creamy eggs. It’s easy to make, customizable, and ideal for a hearty breakfast or brunch. Whether you make it ahead or fresh, it’s sure to be a crowd-pleaser.
Ingredients
Scale
- 1 (30 oz) bag frozen hashbrowns, thawed and dried
- 8 large eggs
- 1 cup milk
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 1/4 cup green onions, chopped
- 1/2 cup bell peppers, diced (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 2 tbsp butter (for greasing the baking dish)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
- In a large bowl, whisk together eggs, milk, sour cream, garlic powder, onion powder, salt, and pepper.
- Stir in half of the shredded cheese, green onions, and bell peppers (if using).
- Add the hashbrowns to the mixture and mix everything together until well combined.
- Transfer the hashbrown mixture to the prepared baking dish and spread evenly.
- Top the casserole with the remaining shredded cheese.
- Bake in the preheated oven for 45-55 minutes or until the top is golden brown and the center is set.
- Allow the casserole to rest for a few minutes before slicing and serving.