Description
This Egg Cream Cheese Hash Brown Casserole is a creamy, hearty breakfast bake made with shredded hash browns, eggs, cream cheese, and cheddar. It’s simple to prepare, perfect for feeding a crowd, and great for make-ahead meals.
Ingredients
- 30 ounces frozen shredded hash browns
- 8 large eggs
- 8 ounces cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Butter or cooking spray, for greasing the dish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Spread frozen hash browns evenly in the bottom of the prepared dish.
- In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and onion powder.
- Add softened cream cheese to the egg mixture and whisk until mostly smooth (small bits are okay).
- Pour the egg mixture over the hash browns, ensuring even coverage.
- Sprinkle shredded cheddar cheese evenly over the top.
- Bake uncovered for 45 to 50 minutes, or until the center is set and the top is golden.
- Let rest for 5 minutes before cutting and serving.
Notes
- Let the casserole rest before slicing to help it hold its shape.
- Add vegetables like bell peppers or spinach for extra flavor and nutrition.
- Can be assembled ahead and baked the next day.
- Freeze leftovers for up to 2 months; thaw before reheating.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 470mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 210mg
