Description
Best Egg Bake Casserole recipe with potatoes, hashbrowns, and easy ingredients. A breakfast bake for a crowd that makes mornings delicious and simple.
Ingredients
Scale
- 10 large eggs
- 1 cup milk
- 3 cups hashbrowns or diced potatoes
- 1 1/2 cups shredded cheddar cheese (or mozzarella blend)
- 1 cup cooked sausage, ham, or turkey bacon (optional)
- 1 cup chopped vegetables (onion, peppers, spinach)
- 1 tbsp butter or oil (for greasing)
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread hashbrowns or diced potatoes evenly in the dish.
- Sprinkle cheese, cooked protein, and vegetables over the potatoes.
- In a bowl, whisk eggs, milk, salt, and pepper until smooth.
- Pour egg mixture over the layered ingredients.
- Bake for 40–45 minutes, or until eggs are set and top is golden.
- Let rest for 5 minutes before slicing and serving.
Notes
Sauté vegetables first to prevent excess moisture. Use thawed and patted-dry frozen hashbrowns if using frozen. This casserole can be made ahead and refrigerated overnight for easy baking the next morning.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 210mg