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baked breakfast hashbrown casserole

Hashbrown Egg Cheese Casserole

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 8 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 large skillet
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 box grater if shredding cheese
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 aluminum foil sheet
  • 1 cooking spray can

Ingredients
  

  • 32 ounce frozen hash browns thawed and patted dry
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 2 cup shredded cheddar cheese divided
  • 1 cup shredded mozzarella cheese
  • 10 large eggs
  • 1 1/2 cup whole milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon dried thyme
  • 6 slice bacon cooked and crumbled (optional)
  • 2 tablespoon unsalted butter melted
  • 2 tablespoon chopped chives for garnish (optional)

Instructions
 

  • Preheat the oven to 375°F and grease a 9x13-inch baking dish with cooking spray.
  • Heat olive oil in a skillet over medium heat and sauté the onion and bell pepper until softened, about 5 to 6 minutes, then set aside to cool slightly.
  • In a large bowl whisk together eggs, milk, garlic powder, onion powder, salt, pepper, smoked paprika, and thyme until well combined.
  • In the baking dish toss the thawed hash browns with melted butter and spread into an even layer.
  • Sprinkle 1 1/2 cups of cheddar and all the mozzarella evenly over the hash browns.
  • Scatter the sautéed vegetables and crumbled bacon (if using) over the cheese layer.
  • Pour the egg mixture evenly over everything, then tap the dish gently on the counter to remove air pockets.
  • Top with the remaining 1/2 cup cheddar cheese.
  • Cover loosely with foil and bake for 25 minutes, then remove the foil and continue baking for 18 to 22 minutes until the center is set and a knife inserted near the middle comes out clean.
  • Let the casserole rest for 10 minutes before slicing, then garnish with chopped chives and serve.

Notes

Thaw and dry the hash browns well to prevent excess moisture and a soggy base; if they are very wet, spread them on a sheet pan and pat with paper towels. For make-ahead convenience, assemble the casserole the night before, cover, and refrigerate, then bake 10 to 15 minutes longer from cold. You can swap in cooked breakfast sausage or diced ham for the bacon, or go vegetarian by omitting meat and adding mushrooms or spinach (sauté first to release moisture). Use half-and-half for a richer custard or swap in 1 cup milk + 1/2 cup sour cream or Greek yogurt for tang. If the top browns too quickly, tent with foil; if the edges set before the center, reduce oven temperature to 350°F and extend baking time. Leftovers reheat well at 325°F covered for 15 minutes or can be frozen in portions for up to 2 months.
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