Five Cheese Hash Brown Casserole
15m prep 45m cook 1h 0m ready
A hearty breakfast casserole loaded with five types of cheese and crispy hash browns. Perfect for feeding a crowd.
Ingredients
- Vegetable oil for greasing
- 4 cup frozen shredded hash brown potatoes thawed
- 7 large eggs lightly beaten
- 2 cup shredded sharp cheddar cheese
- 1 cup shredded Colby Jack cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Havarti cheese
- 1 cup shredded Muenster cheese
- 2 tsp garlic powder
- 2 tsp seasoning salt
- 1 1/2 tsp ground black pepper
Nutrition (per serving, estimated)
Estimated based off 10 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 620 mg
- Iron: 1.9 mg
- Magnesium: 41 mg
- Phosphorus: 574 mg
- Potassium: 317 mg
- Zinc: 3.47 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 cup shredded sharp cheddar cheese
- 1 cup shredded Colby Jack cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Havarti cheese
- 1 cup shredded Muenster cheese
- 2 tsp garlic powder
- 2 tsp seasoning salt
- 1 1/2 tsp ground black pepper
Prepare
- Vegetable oil, for greasing
- Thaw 4 cup frozen shredded hash brown potatoes
- 7 large eggs, lightly beaten
Let's Cook
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Step 1.
Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with vegetable oil.
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Step 2.
In a large mixing bowl, combine 4 cups thawed frozen shredded hash brown potatoes, 7 lightly beaten large eggs, 2 cups shredded sharp cheddar cheese, 1 cup shredded Colby Jack cheese, 1 cup shredded mozzarella cheese, 1 cup shredded Havarti cheese, 1 cup shredded Muenster cheese, 2 teaspoons garlic powder, 2 teaspoons seasoning salt, and 1½ teaspoons ground black pepper. Mix well until evenly combined.
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Step 3.
Transfer the mixture to the prepared baking dish and spread evenly.
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Step 4.
Bake uncovered for 40 to 45 minutes, until the hash browns are golden brown and the casserole is set. Remove from the oven and let rest for 5 to 10 minutes before serving.
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