Servings: 15 Servings
Egg Hashbrown Casserole Recipe
An easy, cheesy delicious breakfast casserole that is sure to please everyone! Make it ahead of time for entertaining guests or serving the whole family. Mix it up with your favorite cheese, breakfast meat, or vegetables for a highly customizable breakfast.
Equipment
Ingredients
- 1 (30-oz) bag hashbrowns thawed
- 2 tsp sea salt to taste, divided
- 6 slices thick-cut bacon chopped
- 1 large crown broccoli chopped into small florets
- 12 large eggs well-beaten
- 2 cups grated cheddar cheese
Optional Add Ins:
- 1/2 cup cream or half & half
- 1/2 cup yellow onion finely chopped
- 1 bell pepper chopped
- 3 cloves garlic minced
Instructions
- Before doing anything else, take the hashbrowns out of the freezer and allow them to thaw. It's okay if they are still cold and a bit frozen, but you want the strands of grated potato to break apart easily.
- Preheat the oven to 350 degrees F and lightly spray or grease a large (13” x 9”) casserole dish.
- Place a non-stick skillet over medium-high heat on the stove top and add the chopped bacon. Cook the bacon, flipping occasionally, until it reaches desired level of doneness.
- Transfer the thawed hashbrowns to the prepared casserole dish and sprinkle liberally with sea salt, followed by the chopped broccoli and the cooked bacon (including all of the bacon fat!!)
- Whisk the eggs and sea salt in a large mixing bowl until well-beaten. Pour the egg mixture evenly over the hashbrowns and use a spoon or rubber spatula to stir everything around until it appears evenly-distributed. Sprinkle casserole with cheese.
- Bake for 45 to 55 minutes, or until eggs are cooked and cheese is golden-brown. Let rest 15 minutes before slicing and serving.
Nutrition
Serving: 1of 15, Calories: 198kcal, Carbohydrates: 13g, Protein: 10g, Fat: 12g, Fiber: 2g, Sugar: 1g