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Easy Egg Hashbrown Casserole

This Easy Egg Hashbrown Casserole is packed with cheesy goodness and the comforting crunch of hashbrowns, making it a perfect dish for brunch.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups frozen hashbrowns
  • 6 large eggs
  • 1 cup milk
  • 1 cup shredded cheese (cheddar or your choice)
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • Salt and pepper to taste
  • Cooking spray or butter for greasing the baking dish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Grease a 9x13 inch baking dish with cooking spray or butter.
  3. In a large bowl, whisk together the eggs and milk.
  4. Add the frozen hashbrowns, cheese, onion, and bell pepper to the egg mixture; stir until well combined.
  5. Pour the mixture into the prepared baking dish and spread it evenly.
  6. Season with salt and pepper to taste.
Baking
  1. Bake for 30-35 minutes, or until the casserole is set and the top is lightly golden.
  2. Let it cool for a few minutes before slicing and serving.

Notes

Serve with sour cream or fresh herbs for added flavor. This casserole can be stored in the fridge for up to 4 days, and leftovers can be reheated easily.