Description
A comforting egg casserole with crispy hashbrowns, sautéed mushrooms, and melted cheese, perfect for breakfast or brunch.
Ingredients
Scale
- 4 cups hashbrowns (frozen or freshly grated)
- 6 eggs
- 1 cup cheddar cheese, shredded
- 1 cup mushrooms, sliced (button or cremini)
- 1/2 cup milk or cream
- 1/4 cup green onions or chives, chopped
- Salt, to taste
- Pepper, to taste
- 1 tablespoon butter, for sautéing
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat a tablespoon of butter over medium heat. Add your mushrooms and sauté until golden brown and tender, about 5-7 minutes. Set aside.
- In a large bowl, combine thawed hashbrowns with half of the cheese, sautéed mushrooms, and chopped green onions.
- In another bowl, whisk together the eggs, milk, salt, and pepper until blended.
- Pour the egg mixture over the hashbrown mixture and gently stir until well combined.
- Grease a baking dish with butter or cooking spray and transfer the mixture into the dish. Spread it evenly and top with the remaining cheese.
- Bake for 35-40 minutes, or until the top is golden and the eggs are set.
- Allow it to cool slightly before serving, garnishing with additional green onions if desired.
Notes
Great for prepping ahead; assemble the night before and bake in the morning.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 180mg
Keywords: breakfast, casserole, egg dish, comfort food, family recipe