Egg and Hashbrown Casserole

The first known hashbrown recipe was published in the 1888 edition of the Boston Cooking School Cookbook.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

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Medium

Egg and Hashbrown Casserole

Cooking Method: Baking Cuisine: American Courses: Breakfast, Brunch Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 5 min Total Time 1 hr

Servings: 6 Calories: 1920

Best Season: Suitable throughout the year

Ingredients

Servings

• 16 ounce Frozen hashbrowns
• 6 unit Eggs
• 1 cup Milk
• 1 cup Cheddar cheese, shredded
• 1 cup Green onions, chopped
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a greased 9x13 inch baking dish, spread the frozen hashbrowns evenly.
3. In a bowl, whisk together the eggs, milk, salt, and black pepper.
4. Pour the egg mixture over the hashbrowns.
5. Sprinkle the shredded cheddar cheese and chopped green onions on top.
6. Bake in the preheated oven for 35-40 minutes, or until the eggs are set and the cheese is melted and golden.
7. Let the casserole rest for 5 minutes before serving.
8. Serve hot and enjoy!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 28g10%

Sugars 2g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.