Description
A comforting and delicious casserole made with potatoes, eggs, cheese, and earthy mushrooms, perfect for family breakfasts.
Ingredients
Scale
- 1 (30 oz) bag frozen hashbrowns
- 8 large eggs
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 tablespoon butter
- 1 cup chopped onions
- 3 cloves minced garlic
- 2 cups sliced mushrooms
- Salt and pepper to taste
- Fresh parsley or chives for garnish
- Optional: cooked spinach or diced bell peppers
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or non-stick spray.
- In a skillet over medium heat, melt the butter and sauté onions and garlic until soft, about 3-5 minutes.
- Add the sliced mushrooms and cook until golden brown, about 4-6 minutes.
- In a large bowl, combine thawed hashbrowns, sautéed aromatics, beaten eggs, milk, and half of the cheese. Season with salt, pepper, and herbs.
- Pour the mixture into the greased baking dish and top with remaining cheese.
- Bake for 45-50 minutes, until the top is bubbly and golden, and a toothpick comes out clean.
- Allow to rest for 10 minutes, then slice and serve warm with fresh herbs on top.
Notes
You can assemble the casserole a night ahead and bake it in the morning. Cover with foil during the first half of baking to prevent uneven browning.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 380mg
Keywords: breakfast, casserole, hashbrowns, eggs, cheese