Description
A heartwarming hashbrown casserole loaded with eggs, cheese, and mushrooms, perfect for family gatherings or cozy weekend breakfasts.
Ingredients
Scale
- 2 cups frozen hashbrowns
- 6 large eggs
- 1 cup cheddar cheese, shredded
- 1 cup button mushrooms, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, sauté the chopped onion and mushrooms until softened, about 5-7 minutes.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
- In a large bowl, combine the hashbrowns, sautéed onion, mushrooms, and half of the cheese. Pour the egg mixture over this and stir until well-combined.
- Pour the mixture into a greased baking dish and top with the remaining cheese. Bake for 45-50 minutes until golden and set.
- Allow to cool slightly before slicing and serving warm.
Notes
You can customize this casserole with different vegetables or cheeses to suit your family’s taste. It’s also great for make-ahead breakfasts.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 200mg
Keywords: breakfast casserole, egg casserole, hashbrown casserole, family recipe