Hash Brown Egg Casserole

4.39 from 57 votes

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.

Prep Time30

Cook Time1

Total Time1 30

Course: Breakfast Recipes

Cuisine: American

Keyword: hash brown egg casserole

Servings:

Author: Joy Shull

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
1/2 cup chopped green onions
3 tablespoons butter
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon italian seasoning

Instructions

Allow the hash browns to thaw overnight in the fridge.
Preheat your oven to 375 degrees.
Melt 3 tablespoons of butter in a skillet and add the diced yellow onion and minced garlic.
Cook the onion and garlic 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 the remaining cheese and the green onions.
Bake the casserole at 375 degrees for one hour, or until the edges are browned and the cheese is bubbly

Nutrition