Cheesy Egg and Hashbrown Casserole

A hearty and cheesy breakfast casserole that’s perfect for feeding a crowd. Simple to prepare and loaded with flavor, this dish is sure to become a family favorite.

Ingredients:

Nonstick cooking spray

2 tablespoons butter

1 bag frozen hash brown potatoes (16 oz)

12 large eggs

1/2 cup whole milk

1 teaspoon salt

1/4 teaspoon black pepper

8 oz shredded cheddar cheese (about 2 cups)

Directions

 Preheat Oven:

Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.

 Cook Hash Browns:

Set a large skillet over medium-high heat and melt the butter. Once melted, add the thawed hash brown potatoes. Cook, stirring occasionally, until the potatoes are slightly crisp and golden brown, about 6-7 minutes. Remove from heat.

 Prepare Egg Mixture:

In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper. Add the cooked hash brown potatoes and shredded cheddar cheese. Fold with a rubber spatula to evenly distribute.

 Assemble and Bake:

Pour the mixture into the prepared baking dish.

Bake the casserole on the middle rack of the oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 40-45 minutes.

 Cool and Serve:

Allow the casserole to cool for at least 10 minutes before serving.

Cut the casserole into squares or simply spoon onto plates.

Enjoy your delicious Cheesy Egg and Hashbrown Casserole!