Egg-Potato Hashbrown Bake Recipe
Prepare a comforting Egg-Potato Hashbrown Bake with this easy recipe featuring crispy hashbrowns, creamy eggs, and melted cheese, perfect for breakfast or brunch.
Equipment
- 1 Oven Preheat to 375°F (190°C)
- 1 Baking dish 9x13 inch for baking the casserole
- 1 Mixing bowl For combining ingredients
Ingredients
- 4 cups Hashbrowns Thawed if frozen
- 8 Eggs Beaten
- 2 cups Cheddar cheese Shredded
- 1 cup Milk
- 1/2 tsp Salt To taste
- 1/4 tsp Black pepper Freshly ground
- 1/2 cup Onion Chopped
- 1 cup Cooked bacon Crumbled, optional
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine beaten eggs, milk, salt, and pepper.
- Grease a 9x13-inch baking dish and spread hashbrowns evenly at the bottom.
- Layer with chopped onion, crumbled bacon, and half of the shredded cheese.
- Pour the egg mixture over the layers in the baking dish.
- Top with remaining cheese.
- Bake in the preheated oven for 40-45 minutes or until the eggs are set and the top is golden brown.
- Allow to cool slightly before serving warm.
Notes
For a vegetarian version, omit the bacon and add more vegetables like bell peppers or spinach.
Nutrition
Serving: 1gCalories: 312kcalCarbohydrates: 18gProtein: 18gFat: 21gSaturated Fat: 10gCholesterol: 208mgSodium: 622mgPotassium: 368mgFiber: 2gSugar: 2gVitamin A: 35450IUVitamin C: 6.6mgCalcium: 2460mgIron: 0.4mg
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