ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Hashbrown Breakfast Casserole


12 servings

Combination of ingredients is endless. Use 2 cups of any cheese, 1 1/2 cups meat or veggies. Green onions can be replaced with 1/4 c. shallots. Combinations: - swiss cheese, bacon and green onions - monterey jack cheese, broccoli, white onion - gruyere cheese, roasted red pepper, shallots - feta cheese, fresh spinach, vidalia onion


  • 6 cups frozen hash browns thawed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 stick butter
  • Filling
  • 2 cups mild cheddar cheese shredded
  • 6 eggs beaten
  • 2 cups half and half
  • 1 1/2 cups meat or veggies
  • 6 green onion tops
  • 1/2 teaspoon pepper or hot sauce
  • Salt to taste

How to Make It

  1. Preheat oven In a large bowl, combine all the ingredients for the crust. Turn into a 9x13 greased pan. Use fingers to press hash browns onto the bottom and slightly up the sides of pan to form crust.

  2. Bake 25 minutes.Crust should be crusty. Take out reduce temperature to

  3. Mix filling and pour over crust. Bake 350 for 30 minutes or until lightly golden brown.