Description
A delicious, hearty egg and hash brown casserole that you can prepare the night before and bake in the morning. Perfect for brunch or a family breakfast!
Ingredients
Scale
- 1 (30 oz) bag frozen hash browns, thawed
- 1 cup shredded cheddar cheese
- 1 cup diced ham or cooked bacon
- 8 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup chopped green onions (optional)
Instructions
- In a large bowl, combine the thawed hash browns, shredded cheese, and diced ham or bacon.
- In another bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
- Pour the egg mixture over the hash brown mixture and stir until well combined.
- Transfer the mixture to a greased 9×13 inch baking dish and spread evenly.
- Cover the dish with plastic wrap and refrigerate overnight.
- Preheat the oven to 350°F (175°C).
- Remove the casserole from the refrigerator and let it sit at room temperature for 15-20 minutes.
- Bake uncovered for 45-55 minutes or until the top is golden brown and the center is set.
- Let it cool for a few minutes, garnish with chopped green onions if desired, and serve warm.
Notes
- You can customize this casserole by adding your favorite vegetables, such as bell peppers or spinach.
- For a spicier version, add diced jalapeños or red pepper flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 30
- Fiber: 2
- Protein: 15
- Cholesterol: 220
Keywords: egg and hash brown casserole overnight, breakfast casserole, easy breakfast recipe, make ahead breakfast, brunch recipe