Ingredients
Scale
- 4 cups frozen shredded hashbrowns (thawed)
- 6 large eggs
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup diced onions
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Butter (for greasing and dotting on top)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix hashbrowns, eggs, sour cream, cheese, onions, milk, salt, pepper, and garlic powder until well combined.
- Grease a 9×13 inch baking dish with butter.
- Spread the mixture evenly in the dish.
- Dot small pieces of butter on top.
- Bake uncovered for 45-50 minutes until set and golden.
- Let cool for 5 minutes before serving.
Notes
- Thaw hashbrowns for even cooking.
- Avoid overmixing to prevent sogginess.
- Check doneness by inserting a knife—it should come out clean.
- Assemble ahead and refrigerate overnight for easy prep.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 180mg