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!