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Egg Hashbrown Casserole

Scrumptious Egg Hashbrown Casserole Ready to Eat
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This Egg Hashbrown Casserole is a hearty and satisfying breakfast or brunch dish. Loaded with crispy hashbrowns, eggs, cheese, and your favorite breakfast meats, it’s a perfect way to start the day or feed a crowd.

Ingredients

Scale
  • 30 ounces frozen shredded hash browns, thawed
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper (any color)
  • 1 cup cooked and crumbled breakfast sausage or bacon
  • 8 large eggs
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded cheddar cheese, divided
  • Optional: chopped green onions, for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large skillet, heat olive oil over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
  3. Add cooked sausage or bacon to the skillet and cook for another minute.
  4. In a large bowl, whisk together eggs, milk, salt, and pepper.
  5. Stir in the thawed hash browns, cooked vegetables and meat, and 1 1/2 cups of shredded cheddar cheese.
  6. Pour the mixture into the prepared baking dish.
  7. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  8. Bake for 45-50 minutes, or until the casserole is set and the cheese is melted and lightly browned.
  9. Let stand for 10 minutes before serving. Garnish with chopped green onions, if desired.

Notes

Serve with a dollop of sour cream or salsa for extra flavor. For a spicier kick, add a pinch of cayenne pepper to the egg mixture.

Find it online: https://cubaqueen.com/egg-hashbrown-casserole/