Cheesy Hashbrown Breakfast Casserole
This Cheesy Hashbrown Breakfast Casserole features crispy hash browns, creamy eggs, and two types of cheese, making it a perfect dish for brunch or a make-ahead family dinner.
Ingredients
Main Ingredients
- 1 bag frozen hash browns (about 20–30 oz) Thaw or lightly drain if needed.
- 1 cup shredded cheddar cheese Use sharp or medium for flavor.
- 1 cup shredded mozzarella cheese For melt and gooiness.
- 6 large eggs Whisked with milk and seasonings.
- 1 cup milk (whole or 2%) For creaminess.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup diced bell peppers Any color.
- 1 cup diced cooked turkey bacon Can substitute with cooked pork bacon, ham, or cooked sausage.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish or spray with nonstick oil.
- If the hash browns are clumped, break them up in the bag or bowl. Spread the frozen (or partly thawed) hash browns evenly in the prepared baking dish.
- Scatter the diced bell peppers and cooked turkey bacon over the potatoes. Sprinkle half of both cheeses evenly on top.
- In a medium bowl, whisk the eggs, milk, garlic powder, onion powder, salt, and black pepper until smooth and slightly frothy.
- Pour the egg mixture evenly over the potato, pepper, and bacon layer. Press down gently so the liquid reaches the potatoes.
- Top with the remaining cheddar and mozzarella.
Baking
- Bake uncovered for 40–50 minutes, or until the center is set (no runny egg) and the top is golden brown.
- If the top browns too quickly, tent with foil for the last 10–15 minutes.
- Let the casserole rest for 10 minutes before slicing.
Notes
For richer custard, swap half the milk for half-and-half. For dairy-free, use unsweetened plant milk and a dairy-free cheese alternative. You can add veggies like spinach or mushrooms for extra flavor.