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- 1 pound frozen hashbrowns - 1 cup shredded sharp cheddar cheese - 6 large eggs - 1 cup whole milk - 1/2 cup diced green bell pepper - 1/2 cup diced onion - 1/2 teaspoon garlic powder - 1/2 teaspoon paprika - Salt and pepper to taste - Chopped fresh chives - Additional cheese To create the best Cheesy Egg Hashbrown Casserole, start with the main ingredients. Frozen hashbrowns make this dish simple. They provide a great base. Sharp cheddar cheese adds rich flavor and melts beautifully. You need fresh large eggs to bind everything together. Whole milk ensures your casserole is creamy. Next, let's talk about vegetables and seasonings. Diced green bell pepper and onion bring color and taste. Garlic powder and paprika add depth to the flavor profile. Don’t forget salt and pepper to enhance all the tastes. For the final touch, consider optional garnishes. Chopped fresh chives add a nice pop of color and freshness. You can also sprinkle extra cheese on top for an even cheesier dish. This combination of ingredients makes for a delicious breakfast that everyone will love. Start by thawing your hashbrowns. You can leave them in the fridge overnight. If you are short on time, place them in a bowl of warm water for about 30 minutes. After thawing, drain any excess moisture. Next, dice the onion and green bell pepper. Cut the onion into small pieces. Aim for uniformity so they cook evenly. The bell pepper should be diced to match the onion in size. This helps blend the flavors well. In a large skillet, heat two tablespoons of olive oil over medium heat. When the oil is hot, add the diced onion and bell pepper. Sauté them for about five minutes. You want them tender and fragrant. This step builds a solid base for your casserole. Now, mix the sautéed veggies with the thawed hashbrowns in a large bowl. Stir in half of the shredded cheddar cheese. Also, add garlic powder, paprika, salt, and pepper. Make sure everything is evenly coated and mixed. Spread the hashbrown mixture evenly into a greased 9x13 inch baking dish. This helps the casserole bake evenly. In another bowl, whisk together six large eggs and one cup of whole milk. Blend them until smooth. Pour this egg mixture over the hashbrowns in the baking dish. Finally, sprinkle the remaining cheddar cheese on top. Preheat your oven to 375°F (190°C). Once the oven is ready, place the casserole inside. Bake for 35 to 40 minutes. Check for doneness by looking for a golden brown top and set eggs. If you shake the dish gently, it should not jiggle. Let it cool for about five minutes before serving. Enjoy your cheesy egg hashbrown casserole! To get crispy edges, I recommend using a hot skillet. Sauté the onion and bell pepper until soft before mixing. This step adds flavor and keeps the base from getting soggy. Make sure you spread the hashbrowns evenly in the dish. Use a spatula to press them down gently. This helps them cook well. Add a pinch of cayenne pepper for some heat. Mix in some Italian seasoning for a fresh twist. For cheese, try pepper jack for a spicy kick. You can use mozzarella for a milder flavor. Each cheese adds its own unique taste to the dish. This casserole pairs well with fresh fruit or a light salad. Serve it with toast for a complete meal. It’s great for breakfast or brunch. You can also enjoy it for dinner on busy nights. Always serve it warm for the best flavor. {{image_2}} You can easily make this dish vegetarian. Start by adding mushrooms or spinach for extra flavor. Both options bring a nice texture and boost nutrition. For cheese, try alternatives like mozzarella or pepper jack. These cheeses melt well and add a lovely taste. Want more protein? You can add cooked sausage or bacon. Just chop them into small pieces and mix them in. For a meat-free choice, use tofu. Crumble firm tofu and add it to the hashbrowns. This gives a hearty feel without meat. If you need gluten-free options, use gluten-free hashbrowns. Many brands offer this now. For a dairy-free version, swap whole milk and cheese for plant-based options. Almond or oat milk works well, and vegan cheese melts nicely, too. Enjoy your tasty meal while meeting your dietary needs! After enjoying your cheesy egg hashbrown casserole, store any leftovers right away. First, let it cool to room temperature. Then, place the casserole in an airtight container. This helps keep it fresh. If you have a lot left, consider dividing it into smaller portions. This makes it easy to reheat later. If you want to freeze the casserole, let it cool completely first. Cut it into portions, then wrap each piece tightly in plastic wrap. Place the wrapped portions in a freezer-safe bag or container. This keeps them fresh for up to three months. When you are ready to eat, thaw it overnight in the fridge. Reheat it in the oven at 350°F (175°C) until hot, about 25-30 minutes. In the fridge, this casserole lasts about 3-4 days. Always check for signs of spoilage. Look for mold or a sour smell. If it looks or smells off, throw it away. Storing it properly helps you enjoy it longer! Yes, you can make this casserole ahead of time. To store it, prepare the dish up to the baking step. Cover it tightly with plastic wrap or foil. Place it in the fridge for up to 24 hours. This method keeps all the fresh flavors. When you are ready, bake it straight from the fridge. You may need to add a few extra minutes to the baking time. If you need a substitute for hashbrowns, try using shredded potatoes. You can also use cooked rice or quinoa for a different texture. Sweet potatoes work well too. They add a nice sweetness and color. Each option changes the taste, so choose based on your preference. Absolutely! You can swap sharp cheddar for other cheeses. Mozzarella gives a nice stretch, while pepper jack adds a spicy kick. Gruyère offers a rich, nutty flavor. Feel free to mix different cheeses too. This can create a unique taste in your casserole. To check if your casserole is done, look for golden brown edges. The eggs should be set, not jiggly. You can insert a knife in the center. If it comes out clean, the casserole is ready. Let it cool for a few minutes before serving. This helps the flavors settle and makes for easier slicing. This blog post covered how to make a tasty Cheesy Egg Hashbrown Casserole. We looked at the main ingredients like hashbrowns and cheese. I shared step-by-step cooking tips to help you succeed. We explored variations, from vegetarian options to protein add-ins. Finally, I outlined storage tips to keep leftovers fresh and safe. Enjoy trying this recipe! It's simple, tasty, and perfect for any meal.

Cheesy Egg Hashbrown Casserole

Discover the ultimate comfort food with this mouthwatering Cheesy Egg Hashbrown Casserole recipe! Perfect for breakfast or brunch, this dish combines tender hashbrowns, rich cheddar cheese, and fluffy eggs, all baked to golden perfection. With easy steps and simple ingredients, you’ll have a crowd-pleaser in no time. Click through to experience this delicious recipe that’s sure to impress your family and friends!
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Ingredients
  

1 pound frozen hashbrowns, thawed

1 cup shredded sharp cheddar cheese

6 large eggs

1 cup whole milk

1/2 cup diced green bell pepper

1/2 cup diced onion

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh chives, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet, heat the olive oil over medium heat. Add the diced onion and green bell pepper, sautéing until they become tender and fragrant, about 5 minutes.

      In a large mixing bowl, combine the thawed hashbrowns with the sautéed onion and bell pepper. Stir in half of the shredded cheddar cheese, garlic powder, paprika, salt, and pepper until evenly mixed.

        Spread the hashbrown mixture evenly into a greased 9x13 inch baking dish.

          In another bowl, whisk together the eggs and milk until well combined. Pour this mixture over the hashbrowns in the baking dish.

            Sprinkle the remaining cheddar cheese on top of the casserole.

              Bake in the preheated oven for 35-40 minutes or until the eggs are set and the top is golden brown and bubbly.

                Once done, remove from the oven and let it rest for about 5 minutes. Garnish with fresh chopped chives before serving.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6