Description
A delicious and hearty overnight egg and hashbrown casserole that is perfect for breakfast or brunch. This dish is easy to prepare the night before and bake in the morning, making it a convenient choice for busy mornings.
Ingredients
Scale
- 1 (30 oz) package frozen hash browns, thawed
- 1 cup shredded cheddar cheese
- 1 cup diced ham or cooked sausage
- 6 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
- Preheat the oven to 350°F (175°C).
- In a greased 9×13 inch baking dish, spread the thawed hash browns evenly.
- Sprinkle the shredded cheddar cheese and diced ham or sausage over the hash browns.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder.
- Pour the egg mixture over the hash browns and meat in the baking dish.
- Sprinkle with chopped green onions if desired.
- Cover the dish with plastic wrap and refrigerate overnight.
- In the morning, remove the plastic wrap and bake uncovered for 45-55 minutes, or until the eggs are set and the top is golden brown.
- Let it cool for a few minutes before slicing and serving.
Notes
- You can customize this casserole by adding your favorite vegetables, such as bell peppers or spinach.
- This dish can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1
- Sodium: 500
- Fat: 18
- Carbohydrates: 20
- Fiber: 2
- Protein: 15
Keywords: overnight egg and hashbrown casserole, breakfast casserole, easy breakfast recipe, make-ahead breakfast, brunch ideas