Description
A comforting breakfast casserole combining crispy hashbrowns, fluffy eggs, and rich cheese, perfect for family gatherings.
Ingredients
Scale
- 1 package frozen hashbrowns
- 6 large eggs
- 1 cup sharp cheddar cheese, shredded
- 1 cup mushrooms, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup milk or cream
- Salt, to taste
- Pepper, to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté onions and mushrooms in olive oil over medium heat until soft, about 5-7 minutes. Add minced garlic and sauté for another minute.
- Whisk together eggs, milk, salt, and pepper in a large mixing bowl.
- Fold in the sautéed vegetables, frozen hashbrowns, and half of the cheese.
- Transfer the mixture to a greased 9×13-inch baking dish and level it out.
- Sprinkle the remaining cheese on top.
- Bake for 45-50 minutes or until the center is set and the top is bubbly.
- Cool for a few minutes before slicing and serving warm with fresh herbs if desired.
Notes
Prep the casserole the night before and refrigerate it to save time in the morning.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 300mg
Keywords: breakfast casserole, egg casserole, hashbrown casserole