Cheesy Shredded Hashbrown Breakfast Casserole
A hearty breakfast casserole made with shredded hashbrowns, eggs, milk, and plenty of melted Cheddar cheese. Perfect for weekends, holidays, brunch, and make-ahead breakfasts.
Servings: 8
Calories: 380kcal
Ingredients
- 1 package 30 ounces frozen shredded hashbrowns
- 10 large eggs
- 1½ cups milk
- 2 cups shredded Cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Cooking spray or butter for greasing the baking dish
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- Spread the frozen shredded hashbrowns evenly in the prepared baking dish. Break apart any large clumps for more even cooking.
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder.
- Pour the egg mixture evenly over the shredded hashbrowns.
- Sprinkle the Cheddar cheese evenly over the top.
- Bake uncovered for 45–55 minutes, or until the eggs are fully set in the center and the cheese is melted and lightly golden.
- Remove from the oven and let the casserole rest for 5–10 minutes before slicing and serving.
Notes
- Frozen shredded hashbrowns can be used directly from the freezer.
- Break apart large frozen clumps before assembling the casserole.
- Avoid overbaking, as this can make the eggs dry.
- Let the casserole rest before slicing for cleaner servings.
- Sharp Cheddar, mild Cheddar, Colby Jack, or a combination of cheeses can be used.
Nutrition
- Calories: 380 kcal
- Carbohydrates: 28 g
- Protein: 20 g
- Fat: 21 g
- Saturated Fat: 10 g
- Cholesterol: 250 mg
- Sodium: 720 mg
- Fiber: 2 g
- Sugar: 3 g