Hash Brown Breakfast Casserole
This hash brown breakfast casserole is cheesy, hearty, and perfect for feeding a crowd. It’s easy to prep ahead, simple to bake, and naturally gluten-free. It's perfect for breakfast for holidays, weekends, or busy mornings.
Servings: 8 servings
Calories: 282kcal
Ingredients
- 20 ounces frozen diced hash browns thawed
- 8 large eggs
- 1 cup milk
- ¾ cup half and half
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- 4 ounces shredded mozzarella cheese
- 4 ounces shredded cheddar cheese
Instructions
- Preheat your oven to 350° F. Grease a rectangle casserole dish. Add thawed potatoes and evenly distribute in your pan.
- In a large bowl, add eggs and whisk well. Add milk, half and half, salt, pepper and onion powder. Mix again.
- Add shredded cheeses to the mixture and mix (again!).
- Pour the egg and cheese mixture over the potatoes, taking care to spread the cheeses over the entire breakfast casserole as you pour.
- Bake for 50-55 minutes, until the eggs are set in the center.
Notes
Keep an eye on the cooking time. Some variations may occur depending on the size of your casserole dish.
All milk can be used in place of the milk and half and half. I like the richness it add, but that's just me!
Nutrition
Serving: 1serving | Calories: 282kcal | Carbohydrates: 20g | Protein: 16g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 220mg | Sodium: 588mg | Fiber: 2g | Sugar: 2g
