Description
A make-ahead breakfast casserole that feeds a crowd for less. Using frozen hashbrowns, eggs, and plenty of cheese, this dish is ready in about 45 minutes and offers a hearty, diner-style breakfast with minimal morning stress.
Ingredients
Scale
- 30 oz frozen shredded hash browns (plain, not seasoned)
- 8 large eggs
- 1 cup heavy cream or half-and-half
- 2 cups shredded sharp cheddar cheese
- 1 cup cooked and chopped bacon or ham
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt (adjust based on cheese/bacon saltiness)
- 0.5 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Drain frozen hash browns thoroughly to remove excess moisture; pat dry with paper towels if necessary.
- In a large mixing bowl, whisk together eggs, heavy cream, garlic powder, onion powder, salt, and black pepper until uniform and slightly frothy.
- Add the dry hash browns to the egg mixture and stir gently to coat.
- Fold in half of the shredded cheese and the chopped bacon or ham.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle the remaining cheese on top.
- Bake for 30-35 minutes, or until edges are bubbling and the center is set.
- Let the casserole rest for 5 minutes before slicing to allow it to firm up.
- Serve warm.
Notes
Draining the hash browns is crucial to prevent a watery casserole. Shred your own cheese for better melting. If the top browns too quickly, cover loosely with foil after 20 minutes. This recipe can be assembled the night before and refrigerated; add 5-10 minutes to baking time if baking from cold.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 square slice
- Calories: 320
- Sugar: 2
- Sodium: 650
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 22
- Fiber: 2
- Protein: 18
Keywords: breakfast casserole, hashbrown casserole, make-ahead breakfast, easy breakfast, family breakfast, cheesy hashbrowns, weekend breakfast