Ingredients
Scale
- 30 oz frozen hashbrowns
- 8 large eggs
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 lb bacon or sausage (cooked and crumbled)
- 1 medium onion (diced)
- Salt and pepper (to taste)
Instructions
- Preheat the oven to 350°F (175°C). Grease a casserole dish.
- Cook the meat: In a skillet, cook bacon or sausage until crispy. Crumble and set aside.
- Mix ingredients: In a large bowl, combine hashbrowns, cooked meat, diced onion, and shredded cheese.
- Prepare the egg mixture: In a separate bowl, whisk together eggs, milk, salt, and pepper.
- Assemble the casserole: Pour the egg mixture over the hashbrown mixture and mix well.
- Bake: Transfer to the greased dish and bake for 45 minutes or until the top is golden brown and set.
- Cool & serve: Let it cool for a few minutes before serving. Garnish with fresh herbs if desired.
Notes
- Make-ahead option: Assemble the night before, refrigerate, and bake in the morning.
- Vegetarian option: Omit meat and add sautéed vegetables like bell peppers or spinach.
- Cheese variations: Try swapping cheddar for pepper jack, Swiss, or feta.
- Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/8th of the casserole)
- Calories: 350-400 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 180mg
Keywords: Breakfast casserole, hashbrown casserole, egg bake, Pioneer Woman recipe