Hash Brown Egg Casserole Recipe

Today I whipped up one of my favorite Hash Brown Egg Casserole Recipes using frozen hash brown patties, large eggs, whole milk, and shredded cheddar cheese. I mixed in diced onions and a splash of bell peppers for extra flavor. This quick breakfast creation adds a surprising twist to my morning routine.

I recently tried a new version of a Hash Brown Egg Casserole that blew my mind. I combined 6 frozen hash brown patties with 8 large eggs and 1 cup whole milk to make a dish that’s fast and satisfying.

I tossed in 1 cup shredded cheddar cheese, 1/2 cup diced onions and even a little 1/2 cup diced bell peppers if you’re feeling a bit adventurous. I then spiced it up with 1/2 tsp garlic powder and 1/2 tsp onion powder plus salt and pepper to taste.

The way those ingredients came together reminded me of a classic hash brown egg bake, and yet it had a unique vibe akin to a hash brown sausage egg casserole. I love that you can prepare it the night before or the morning of to suit your schedule.

Its simplicity and familiar flavours makes it one of the best breakfast casseroles I’ve come across lately.

Why I Like this Recipe

I like this recipe because it makes my mornings way easier and doesnt require a ton of work. Here are some more reasons:

1. I love how simple and quick it is to prep, even on busy days. I can toss everything together and in less than an hour I have a hot, filling meal waiting for me.
2. I really dig the mix of flavors – the crispy hash browns with the cheesy eggs makes each bite enjoyable and keeps me satisfied.
3. I like that I can customize it; if I feel like adding more veggies like bell peppers, its super flexible without messing up the whole thing.
4. I enjoy that using frozen hash brown patties makes it less stressful. It saves me time on grating potatoes from scratch and still gives me that comfort food feel.

Ingredients

• Frozen hash brown patties: They give starchy carbs and a crisp texture for the dish.
• Large eggs: Provide protein and help hold everything together while adding richness.
• Whole milk: Adds creaminess and moisture making the casserole decadently custardy.
• Shredded cheddar cheese: Gives bold flavor and a gooey, melt in your mouth feel.
• Diced onions: Offer sharpness and fiber that keep the balance in flavors.
• Diced bell peppers (optional): Bring subtle sweetness and vibrant color throughout.
• Seasonings (garlic and onion powders, salt and pepper): Enhance flavors and add a nice zest.
• Extra notes: Ingredients combine for a hearty, easy breakfast dish that brings the family together.

Ingredient Quantities

• 6 frozen hash brown patties (about a standard package)
• 8 large eggs
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 1/2 cup diced onions
• 1/2 cup diced bell peppers (optional)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

How to Make this

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish so nothing gets stuck.

2. Layer your 6 frozen hash brown patties evenly in the dish so they cover the bottom.

3. In a large bowl, whisk together the 8 large eggs and 1 cup whole milk until well mixed.

4. Stir in 1/2 cup diced onions, 1/2 cup diced bell peppers (if using), 1/2 tsp garlic powder and 1/2 tsp onion powder.

5. Season the egg mixture with salt and pepper to taste; don’t be shy with the pepper if you like it spicy.

6. Pour the egg mixture over the patties evenly making sure it seeps between them.

7. Sprinkle 1 cup shredded cheddar cheese on top over the entire dish.

8. Carefully place the casserole in your preheated oven.

9. Bake for about 40 to 45 minutes until the eggs are fully set and the cheese is melted and bubbly.

10. Let it cool for a few minutes before cutting out portions and enjoy your quick and easy breakfast!

Equipment Needed

1. Oven (preheated to 375°F)
2. 9×13 inch baking dish (lightly greased so nothing sticks)
3. Large mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Knife (for dicing onions and bell peppers)
7. Cutting board
8. Spatula or stirring spoon
9. Oven mitts (for safety while handling hot dishes)

FAQ

Hash Brown Egg Casserole Recipe Substitutions and Variations

• Instead of using frozen hash brown patties, you could try grated russet potatoes that have been squeezed of extra water and lightly pan-fried
• You can swap whole milk with 2% milk or even use a dairy-free option like almond milk if you need a lighter taste
• If you don’t have cheddar cheese, monterey jack or even a mix of swiss and mozzarella will work pretty good in this recipe
• Diced onions can be replaced with shallots since they give a milder flavor, or you could use green onions for a fresher twist

Pro Tips

• Try crisping the hash browns in a pan for a couple of minutes before layering them in the dish. It gives the texture a nice crunch that you just can’t get from frozen patties alone.

• Let the egg mixture sit out for a few minutes after whisking it up. This can help it come to room temperature a bit which sometimes makes it cook more evenly.

• If you’re into extra flavor, feel free to toss in a little extra seasoning or even a dash of hot sauce into the egg mix. Just be careful with the salt since the cheese already brings a lot of saltiness to the dish.

• For a cheesy twist, mix different kinds of cheese with the cheddar or layer some extra cheese between the patties. It might be a game changer if you love a gooey, melty bite.