Description
A delicious and hearty eggless breakfast casserole, fresh out of the oven, with a crispy golden top and melty cheese—perfect for a cozy morning.
Ingredients
Scale
- 4 cups frozen hashbrowns (thawed)
- 1 cup shredded cheddar cheese (or dairy-free cheese)
- ½ cup sour cream (or coconut yogurt for dairy-free)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup vegetable broth
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- In a large bowl, mix hashbrowns, cheese, sour cream, and seasonings.
- Stir in the broth to keep the mixture moist.
- Spread evenly in the baking dish and bake for 30-35 minutes until golden and crispy.
- Let cool slightly before serving.
Notes
- For a gluten-free version: Ensure all ingredients are certified gluten-free.
- For a dairy-free version: Use plant-based cheese and yogurt alternatives.
- Meal Prep Tip: Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Looking for more ideas? Check out this Taco Potato Casserole for another breakfast favorite!
- Prep Time: 15
- Cook Time: 35
- Category: Breakfast