Description
A hearty breakfast casserole made with hashbrowns, eggs, cheese, and sour cream, perfect for a comforting morning meal.
Ingredients
Scale
- 2 cups frozen shredded hashbrowns (or grated fresh potatoes)
- 4 large eggs
- 2 cups sharp cheddar cheese, shredded
- 1 cup sour cream
- Chopped green onions (a handful)
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the hashbrowns, sour cream, eggs, and cheddar cheese in a large bowl. Mix well.
- Season with salt and pepper to taste.
- Pour the mixture into a greased 9×13-inch baking dish.
- Top with chopped green onions and dot with butter.
- Bake for about 45 minutes, or until set and golden on top.
- Serve warm.
Notes
Leftovers keep well in the fridge for about 3-4 days. Reheat in the oven at 350°F for 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 280mg