Egg Hashbrown Casserole
A crowd-pleaser for brunch or meal prep, this Egg Hashbrown Casserole blends hashbrowns, eggs, cheese, and add-ins like bacon or vegetables into a delicious, make-ahead dish.
Ingredients
Base Ingredients
- 1 package frozen shredded hashbrowns, thawed and well-drained Best if thawed before use to reduce moisture.
- 6 large eggs Use room-temperature eggs for even cooking.
- 1 cup shredded cheese Use your favorite cheese, such as cheddar.
Add-Ins
- 6 slices bacon, chopped Cooked to desired doneness.
- 1 cup broccoli, chopped Fresh or frozen works well.
- 1 tsp sea salt Can adjust based on taste.
Instructions
Preparation
- Take the hashbrowns out of the freezer and allow them to thaw.
- Preheat the oven to 350 degrees F and lightly spray or grease a large 13" x 9" casserole dish.
Cooking
- Place a non-stick skillet over medium-high heat and add chopped bacon. Cook until crispy.
- Transfer thawed hashbrowns to the greased dish, sprinkle with sea salt, add the cooked bacon and butter.
- Whisk the eggs and sea salt in a large bowl until well-beaten, then pour evenly over the hashbrowns.
- Stir gently to combine and distribute, then sprinkle with shredded cheese.
- Bake for 45 to 55 minutes, or until eggs are cooked and cheese is golden-brown. Let rest for 15 minutes before slicing.
Notes
If the top browns too quickly, tent with foil after 35 minutes. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 24gProtein: 18gFat: 28g
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