Description
Hash Brown Egg Casserole brings weekend breakfast dreams to life with cheesy, hearty layers of pure comfort. Baked golden and packed with crispy potatoes and fluffy eggs, this dish makes mornings deliciously satisfying for your whole family.
Ingredients
Scale
Main Ingredients:
- 1 bag (30 oz) frozen shredded hash browns
- 8 large eggs
- 1.5 cups shredded cheddar cheese
Seasonings and Spices:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon black pepper
Supporting Ingredients:
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup chopped green onions
- 1 tablespoon butter
Instructions
- Warm your oven to 375°F and position the rack in the center for even heating.
- Generously coat a 9×13-inch baking dish with 1 tablespoon of butter, ensuring complete surface coverage.
- Drain excess moisture from the 30 oz bag of thawed hash browns by pressing them gently with paper towels.
- Whisk 8 large eggs in a spacious mixing bowl until they become smooth and uniform in color.
- Pour 1 cup whole milk and 1 cup heavy cream into the egg mixture, blending thoroughly with a whisk.
- Add 1½ cups shredded cheddar cheese, ½ cup chopped green onions, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, 1 teaspoon salt, and ½ teaspoon black pepper to the liquid ingredients.
- Fold the hash browns into the seasoned egg mixture, ensuring every strand gets coated evenly.
- Transfer the entire mixture to the buttered baking dish, spreading it to create an even layer.
- Sprinkle an extra handful of cheese on top for a golden, crispy finish.
- Bake at 375°F for 45-50 minutes until the center sets and the edges turn golden brown.
- Remove from the oven and let the casserole rest for 10 minutes before serving to help it firm up.
Notes
- Grate potatoes fresh for the crispiest hash browns, as pre-shredded potatoes can become soggy.
- Squeeze excess moisture from shredded potatoes using a clean kitchen towel to ensure a crispy texture.
- Let the casserole rest for 5-10 minutes after baking to help it set and make slicing easier.
- For a gluten-free version, swap regular flour with almond flour or cornstarch and use gluten-free bread crumbs.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 325 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 215 mg