Cheesy Hash Brown Egg Bake

---

Intensity Profile

---

Ingredients

For the Casserole

• 20 oz (about 4 cups) frozen shredded hash browns, thawed

• 1 tbsp olive oil (or melted butter)

• 10 large eggs

• 1 cup whole milk (or half-and-half for extra richness)

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp smoked paprika (optional)

• 1 tsp salt

• ½ tsp black pepper

• 1 ½ cups shredded sharp cheddar cheese, divided

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

Optional Add-ins

• 1 cup cooked crumbled breakfast sausage or diced ham

• ½ cup diced bell peppers or spinach

---

Equipment

• 9×13-inch baking dish

• Large mixing bowl

• Whisk

• Spatula

• Paper towels (for drying thawed hash browns)

---

Instructions

1. Preheat & Prepare

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a thin layer of butter.

2. Dry the Hash Browns (Important!)

Thaw frozen hash browns in the microwave or overnight in the fridge. Spread them on paper towels and press firmly to remove as much moisture as possible – this prevents a soggy bake. Pat dry thoroughly.

3. Create the Base Layer

Toss the dried hash browns with 1 tbsp olive oil and a pinch of salt. Press them evenly into the bottom of the prepared baking dish. Bake uncovered for 10 minutes – this pre-crisps the crust.

4. Whisk the Egg Mixture

While the hash browns pre-bake, crack the eggs into a large bowl. Add milk, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk vigorously for 1–2 minutes until frothy and fully combined.

5. Assemble the Layers

Remove the dish from the oven. Sprinkle 1 cup of cheddar cheese and all of the mozzarella over the hot hash browns. Pour the egg mixture evenly over the cheese. Top with the remaining ½ cup cheddar and the Parmesan cheese.

If adding meat or veggies, scatter them over the hash browns before adding eggs.

6. Bake

Return the dish to the oven. Bake for 35–40 minutes, or until:

• The center is set (not jiggly when shaken gently).

• The edges are golden brown.

• A knife inserted in the center comes out clean.

7. Rest & Serve

Let the bake rest for 5–10 minutes before slicing. This allows the eggs to firm up and makes serving easier. Garnish with fresh chives or parsley if desired.

---

Storage & Reheating

---

Nutrition Information

*Per serving (based on 9 servings, without meat add-ins)*