Ingredients
- 1 (32 oz) bag frozen hashbrowns
- 8 large eggs
- 1 cup milk or cream (or plant-based milk)
- 2 cups shredded cheese (cheddar, mozzarella, or pepper jack)
- 1 cup sliced mushrooms (cremini or button)
- 2 green onions or chives, chopped
- Salt and pepper to taste
- Olive oil for sautéing mushrooms
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
- Sauté the mushrooms in olive oil until moisture evaporates; season with salt and pepper and set aside.
- In a large bowl, mix frozen hashbrowns, sautéed mushrooms, and 1 cup of cheese.
- In another bowl, whisk the eggs and milk together, adding salt and pepper as desired.
- Pour the egg mixture over the hashbrown mixture, stirring to coat evenly.
- Transfer to the baking dish, top with remaining cheese and green onions.
- Bake for 45-55 minutes until golden and set in the center.
- Let cool slightly before serving.
Notes
For added flavor, consider adding diced ham, bell peppers, or spinach. Serve with a fresh side salad or seasonal fruits.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian