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Egg Bake with Hashbrowns

Cheesy Hashbrown Egg Bake Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 295
Ingredients Method Notes

Ingredients
  

  • 20 oz frozen shredded hashbrowns, thawed
  • 10 large eggs
  • 1 cup whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1 small yellow onion, diced
  • 1 bell pepper, any color, diced
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • Butter for greasing the dish

Method
 

  1. Sauté diced onion and bell pepper in 1 tablespoon butter over medium heat until softened, about 5 minutes. Let cool slightly.
  2. Whisk eggs, milk, salt, pepper, and garlic powder in a large bowl until smooth and frothy.
  3. Butter a 9x13 dish. Layer half the hashbrowns, then the vegetables and 1 cup cheese. Pour egg mixture over top, then layer remaining hashbrowns and 1 cup cheese.
  4. Bake at 375°F (190°C) for 45 to 50 minutes until the center is set. Rest 5 minutes, then slice and serve.

Notes

Let the casserole rest for 5 minutes after baking before slicing; this keeps the squares from crumbling. If prepping the night before, add 5 to 10 minutes to the bake time.