Egg and Hashbrown Casserole
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Preheat oven at 350 and grease a 2 quart casserole.
Melt 3 T butter, stir in flour, salt, pepper and blend until smooth.
Slowly stir in milk, and stir until thickened.
Add hash browns, eggs then stir to combine.
Bake uncovered 30 minutes or until hot and bubbly.
Top with scallions and parsley, ENJOY!
How long does egg casserole last in the refrigerator?
You can wrap leftovers up and keep in the fridge for 3 to 4 days.
Can I add cheese to this casserole?
Absolutely. Some shredded cheddar or other variety would be great. You could stir some into the mixture before baking or top some at the end for it to melt on top.
Can I add meat to this vegetarian egg and hash brown casserole?
Of course. Cooked chopped bacon, ham or sausage would be a great option to add to this breakfast casserole.
Do I need to thaw the hashbrown first?
Nope. That's what makes this a great breakfast to make and serve. It's quick to throw together, perfect for a brunch!
Calories: 144kcal | Carbohydrates: 13g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 97mg | Sodium: 171mg | Potassium: 253mg | Fiber: 1g | Sugar: 2g | Vitamin A: 515IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 1mg