Hash Brown Egg Casserole
This cheesy hash brown egg casserole is a great recipe to feed a crowd! Use frozen hashbrowns, eggs, and veggies to make this delicious recipe for breakfast or brunch.
Servings: 12
Ingredients
- 32 oz bag frozen cubed hash browns thawed
- 8 eggs
- 1 cup milk
- 16 oz sharp cheddar cheese freshly grated
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 yellow onion diced
- 10 cloves garlic minced
- ½ cup chopped green onions
- 3 tablespoons butter
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 1 teaspoon italian seasoning
Instructions
- Allow hash browns to thaw overnight in the fridge
- Preheat oven to 375 degrees
- Melt 3 tablespoons of butter in a skillet and add the diced yellow onion and minced garlic
- Cook over medium heat, stirring often, until soft (around 7-10 minutes)
- In a large bowl, mix together the hash brown potatoes, 3 cups of shredded sharp cheddar cheese, cooked garlic and onion, and the diced bell peppers
- Grease a 9 by 13 baking dish and spread the hash brown mixture out evenly
- In a bowl, whisk together the eggs, milk, salt, pepper, and Italian seasoning
- Pour the egg mixture evenly over the potato casserole
- Top with remaining cheese and the green onions
- Bake at 375 degrees for one hour, until edges are browned and cheese is bubbly
Nutrition
Calories: 310kcal | Carbohydrates: 19g | Protein: 15g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 157mg | Sodium: 629mg | Potassium: 401mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1167IU | Vitamin C: 34mg | Calcium: 332mg | Iron: 2mg