Cheesy Breakfast Hashbrown Casserole

5 from 6 votes

Packed with fresh veggies and plenty of cheese, this casserole is the epitome of comfort food!

Prep Time15

Cook Time45

Total Time1

Course: Breakfast

Cuisine: American

Keyword: breakfast casserole, holiday breakfast recipe

Servings: servings

Calories: 358kcal

8 large eggs
1/2 cup heavy whipping cream , feel free to use a little more for a creamier texture
1/2 tsp kosher salt
1/2 tsp black pepper
4 cups shredded frozen hashbrowns (about half of a 32 oz bag) , thawed
1 cup diced bell peppers (any color, or a mix)
1/2 cup diced white onion
1/2 cup diced tomatoes
1/2 cup minced jalapeno (optional)
2 1/2 cups shredded Mexican blend cheese , divided
minced parsley or chives for garnish

Preheat oven to 350 F degrees. Butter a 3 quart baking dish and set aside.
In a mixing bowl, whisk together eggs, heavy cream, salt, and pepper until combined. Set aside.
In a separate mixing bowl, combine thawed hashbrowns, peppers, onion, tomatoes, jalapenos (if using), and 2 cups of cheese. Spread mixture evenly in the bottom of prepared baking dish.
Evenly pour the egg mixture into the baking dish, using a wooden spoon to make sure all of the hashbrown mixture is coated.
Sprinkle with remaining 1/2 cup of cheese and bake for 45 minutes or until golden brown and set in the center. If top is browning too much before center is set, cover with foil.
Top with chives or parsley and enjoy!

Additional topping options include sour cream, salsa, jalapeno slices.