A hearty breakfast casserole with shredded hash browns, chicken, eggs, and two types of cheese. Perfect for brunch, holidays, or weekly meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
4 cups thawed hash browns
2 cups cooked chicken, diced or shredded
6 large eggs
1 cup milk or half-and-half
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/4 cup chopped green onions or chives
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
Optional: 1 cup chopped bell peppers, spinach, mushrooms, or onions
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Spread hash browns in an even layer and press lightly.
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Layer chicken over the potatoes.
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Add optional vegetables if using.
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Sprinkle with most of the shredded cheese, reserving some for the top.
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In a mixing bowl, whisk eggs, milk, salt, pepper, and garlic powder.
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Pour the egg mixture evenly over the layers in the baking dish.
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Top with remaining cheese.
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Bake uncovered for 45–50 minutes or until set and golden.
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Let cool for 10 minutes before slicing and serving.