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High Calorie Egg Breakfast: Eggs and Hash Brown Casserole Recipe

Name: High Calorie Egg Breakfast: Eggs and Hash Brown Casserole Recipe
Total time: 60 min
Yield: 220 g
Ingredients: large eggs 8 pieces; frozen shredded hash browns 4 cups; sharp cheddar cheese 2 cups; whole milk 1 cup; unsalted butter 4 tbsp; kosher salt 1 tsp; black pepper 0.5 tsp; garlic powder 0.5 tsp

Cheesy eggs and shredded hash browns baked together in a casserole dish. Make it the night before, bake in the morning — high calorie breakfast for the whole crew.

Cook 60 min Difficulty NORMAL 420 kcal

#vegetarian

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Ingredients

Main ingredients

large eggs 8 pieces
frozen shredded hash browns 4 cups
sharp cheddar cheese 2 cups
whole milk 1 cup
unsalted butter 4 tbsp

Seasonings/Sauce

kosher salt 1 tsp
black pepper 0.5 tsp
garlic powder 0.5 tsp

Nutrition summary

Carbohydrates 22 g 21%

Protein 18 g 17%

Fat 27 g 62%

Serving size 220g

Cooking steps

1

Preheat the oven to 350°F and generously butter a 9x13 inch casserole dish.
2

In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until smooth.
3

Fold in shredded hash browns and 1.5 cups of cheddar cheese, mixing until evenly combined.
4

Pour mixture into the prepared dish, smoothing the top; sprinkle remaining 0.5 cup cheese evenly over.
5

Bake uncovered for 45–55 minutes, or until the center is set and the edges are golden brown, letting rest 10 minutes before serving.

Personalized Q&A

Q. What's the key ingredient in this casserole recipe?

The core ingredient is the combination of large eggs and frozen shredded hash browns. Eggs provide richness and structure, while hash browns give the dish its classic texture and satisfying volume. Cheddar cheese enhances the flavor profile, making these the essential components.

Q. How can I ensure the casserole cooks evenly and doesn't dry out?

Careful heat control is crucial: bake uncovered at 350°F and check for doneness after 45 minutes. The casserole is done when the center is set and the edges are golden, but allowing it to rest for 10 minutes after baking helps retain moisture and prevents overcooking.

Q. How do I achieve the best texture in the eggs and hash browns?

For optimum texture, thoroughly mix the eggs and milk before folding in hash browns and cheese. Avoid over-mixing once the hash browns are added. Using frozen hash browns ensures even moisture distribution, and resting the casserole before serving keeps it creamy and cohesive.

Q. What is the calorie and macronutrient content per serving?

Each serving (220g) contains about 420 kcal, with 22g carbohydrates (21%), 18g protein (17%), and 27g fat (62% of calories). This makes it a high-fat, moderate-protein casserole suitable for a hearty breakfast.

High Calorie Egg Breakfast: Eggs and Hash Brown Casserole Recipe

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