Easy Hashbrown Breakfast Casserole
Ingredients:
1 (30-ounce) bag frozen hashbrowns (shredded or diced)
1/2 cup unsalted butter, melted
1/2 cup diced onion
1 cup cooked, crumbled bacon or sausage (optional)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
6 large eggs
1 cup milk (whole or 2%)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Salt and black pepper, to taste
1/4 cup chopped fresh parsley (optional, for garnish)
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or spray it with non-stick cooking spray.
Prepare the Hashbrowns:
In a large bowl, combine the frozen hashbrowns with the melted butter. Stir to coat the hashbrowns evenly.
Spread the hashbrowns evenly in the bottom of the prepared baking dish.
Add Toppings:
Sprinkle the diced onion evenly over the hashbrowns. If using, sprinkle the crumbled bacon or sausage on top.
Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top.
Make the Egg Mixture:
In a separate bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika, salt, and black pepper until well combined.
Assemble the Casserole:
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