Hash Brown And Egg Brunch Casserole
A hearty brunch casserole combining crispy hash browns, melted cheese, and flavorful eggs and peppers, perfect for family gatherings or weekend brunches.
Ingredients
- 4 Tbsp butter ⓘ
- 1 medium onion, chopped ⓘ
- 1 medium red bell pepper, chopped ⓘ
- 1 medium green bell pepper, chopped ⓘ
- 24 oz frozen hash brown potatoes, thawed ⓘ
- 8 eggs
- 1/2 cup heavy cream ⓘ
- 4 oz can diced green chilies ⓘ
- 1/2 tsp salt ⓘ
- 1/4 tsp pepper ⓘ
- 2 cups shredded Monterey Jack or Cheddar cheese ⓘ
Instructions
- Preheat oven to 350°F.
- In a deep 9-inch skillet, melt butter over medium heat.
- Add chopped onion and bell peppers; cook until softened.
- Add thawed hash brown potatoes and cook, covered, over medium heat for 5 minutes.
- In a bowl, beat eggs and heavy cream together; stir in diced green chilies, salt, and pepper.
- Pour the egg mixture over the potato and vegetable mixture in the skillet.
- Sprinkle shredded cheese evenly over the top.
- Cover and bake for 10 minutes.
- Uncover and continue baking for 15 to 17 minutes until set in the center.
Tips & Substitutions
For a flavor boost, consider adding cooked sausage or bacon crumbles to the hash brown mixture. If you're short on time, pre-packaged fresh vegetables will work too. You can substitute heavy cream with milk or a non-dairy alternative for a lighter option, though the texture may change slightly. Additionally, using different cheeses like Pepper Jack will add a nice kick.
Serving Suggestions
This hearty casserole is perfect for brunch and pairs beautifully with a fresh green salad or sliced avocado on the side. Serve with a dollop of sour cream or salsa for an extra kick. For a complete meal, consider serving alongside a fruit salad or some warm biscuits. It's a great dish to make ahead for gatherings or weekend breakfasts.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place servings in the microwave for about 1-2 minutes or until heated through. Alternatively, warm in the oven at 350°F for about 10-15 minutes until hot. This casserole also freezes well; just thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Hash Brown And Egg Brunch Casserole contains roughly 571 calories, with 6g protein, 34g carbohydrates, and 47g fat. It is an excellent source of vitamin A (54% of the Daily Value) and vitamin C (33% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1375mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole the night before. Simply assemble it up to the baking step, cover it, and refrigerate. In the morning, bake it straight from the fridge, adding a few extra minutes to the cooking time to ensure it cooks through.
What can I substitute for the frozen hash browns?
If you don’t have frozen hash browns, you can use freshly grated potatoes. Just make sure to squeeze out excess moisture before using them in the recipe. Alternatively, you could try using cooked quinoa or shredded zucchini for a different texture and flavor.
Is this recipe suitable for vegetarians?
Yes, this Hash Brown and Egg Brunch Casserole is vegetarian-friendly. It contains no meat, making it a delicious option for those following a vegetarian diet. For a vegan version, consider replacing eggs with a suitable egg substitute and using dairy-free cheese.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).