Egg and Hashbrown Casserole

This gluten-free hash brown casserole is the perfect make-ahead side dish for your next holiday breakfast or brunch. It’s easy to make, customizable, and can be prepared the day before. All you need to make this recipe is hashbrowns, eggs, milk and cheese!

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Egg and Hashbrown Casserole

Prep Time15 minutes mins

Cook Time30 minutes mins

Course: Breakfast, Main Course

Servings: 4

Calories: 205kcal

Author: Kayla Cappiello

Ingredients

• ▢ 1 package gluten-free hash browns , frozen or thawed
• ▢ 6 eggs
• ▢ 3 tbsp milk of choice
• ▢ Salt and pepper , to taste
• ▢ ½ cup shredded cheddar cheese , or dairy-free alternative
• ▢ Optional Toppings:
• ▢ ¼ cup sour cream , or dairy-free alternative
• ▢ ¼ cup chopped tomatoes
• ▢ ¼ cup diced avocado

US Customary - Metric

Instructions

• ▢
  Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• ▢
  Line the bottom of the baking dish with the hashbrowns. You can put them in whole or break them up to cover more surface area. They can be frozen or thawed.
• ▢
  In a large bowl, combine eggs, milk, salt, and pepper. Mix until well combined. Pour the mixture into the prepared baking dish. Top with cheese.
• ▢
  Bake in the preheated oven for 30 minutes, or until the casserole is golden brown and bubbly.
• ▢
  Let the casserole cool slightly before serving. Top with sour cream, tomatoes, and avocado.

Nutrition

Nutrition Facts

Egg and Hashbrown Casserole

Amount Per Serving

Calories 205 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 7g35%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 269mg90%

Sodium 217mg9%

Potassium 210mg6%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 2g2%

Protein 13g26%

Vitamin A 637IU13%

Vitamin C 2mg2%

Calcium 171mg17%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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