Breakfast Casserole with Eggs (Printable Version)

# What You Need:

→ Base

01 - 4 cups frozen hash browns, thawed
02 - 1 tbsp olive oil or melted butter

→ Egg Mixture

03 - 10 large eggs
04 - 1 cup whole milk
05 - ½ tsp salt
06 - ¼ tsp black pepper
07 - ½ tsp garlic powder
08 - ½ tsp onion powder

→ Add-ins

09 - 1½ cups shredded cheddar cheese
10 - 1 cup cooked breakfast sausage or bacon, crumbled (optional)
11 - ½ cup diced bell peppers
12 - ½ cup diced onion
13 - 2 tbsp chopped fresh parsley (optional)

# Steps to Follow:

01 - Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
02 - Spread thawed hash browns evenly in the dish and drizzle with olive oil or butter. Bake for 15 minutes to crisp slightly.
03 - Whisk eggs, milk, salt, pepper, garlic powder, and onion powder in a large bowl.
04 - Remove the dish from the oven and layer cheese, meat (if using), bell peppers, and onion over the hash browns.
05 - Pour the egg mixture evenly over the top.
06 - Bake uncovered for 35–40 minutes, or until the center is set and the top is golden.
07 - Let cool for 5–10 minutes before slicing. Garnish with parsley if desired.

# Additional Notes:

01 - Substitute cooked spinach, mushrooms, or zucchini for a veggie-forward version.
02 - For extra richness, add ½ cup sour cream or cream cheese to the egg mixture.
03 - Can be assembled the night before and baked in the morning.

Return