Description
When I think of a cozy Sunday morning, I think of the smell of golden potatoes and rich eggs baking in the oven.
Ingredients
Scale
- 1 (30 oz) bag frozen shredded hash browns, thawed
- 8 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1½ cups shredded cheddar cheese (plus extra for topping)
- ½ cup chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter (for greasing the baking dish)
- Optional add-ins: cooked bacon, crumbled sausage, diced bell peppers, spinach
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Lightly butter or grease a 9×13-inch baking dish.
Step 2: Build the Base
- Spread the thawed hash browns evenly in the bottom of the baking dish.
- Sprinkle with a little salt, pepper, and paprika.
Step 3: Make the Egg Mixture
- In a large bowl, whisk together eggs, milk, and heavy cream until well combined.
- Stir in the cheddar cheese, green onions, garlic powder, and onion powder.
- If using, fold in cooked meats or veggies.
Step 4: Assemble the Casserole
- Pour the egg mixture evenly over the hash browns.
- Top with an extra sprinkle of cheddar cheese.
Step 5: Bake
- Bake uncovered for 40–45 minutes, or until the center is set and the top is golden.
- If needed, cover loosely with foil during the last 10 minutes to prevent over-browning.
Step 6: Cool and Serve
- Let the casserole rest for 5–10 minutes before slicing.
- Garnish with extra green onions, if desired.
Notes
- Prep Ahead: Assemble the night before, refrigerate, and bake fresh the next morning.
- Vegetarian Version: Load it up with mushrooms, spinach, and tomatoes.
- Make It Spicy: Add diced jalapeños or pepper jack cheese.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 380
- Sugar: 3g
- Fat: 22g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
Keywords: Hash Brown Egg Casserole