Description
An easy baked hashbrown and chicken casserole with two types of cheese and savory eggs. Perfect for a breakfast-for-dinner kind of meal.
Ingredients
Scale
- 10 oz hashbrowns
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 8 oz cooked chicken (cubed or shredded)
- 2 oz (1/2 cup) shredded cheddar
- 2 oz (1/2 cup) shredded mozzarella
- 3 large eggs
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- Pinch of smoked paprika
- 1/4 cup milk
- 1 green onion, diced
Instructions
- Heat oven to 350° F.
- Spray a 8×8 inch baking dish with non-stick cooking spray. Add the hashbrowns into the pan and sprinkle with ½ tsp kosher salt and ¼ tsp black pepper.
- Spread chicken evenly over the top. Then sprinkle cheddar and mozzarella over the top.
- In a bowl whisk together the eggs, ¼ tsp kosher salt, ¼ tsp black pepper, onion powder, garlic powder, smoked paprika, milk and green onion. Pour the mixture over the top of the cheeses. (At this point you can bake right away or you can refrigerate for a few hours).
- Bake for 45 minutes if using a metal pan, 60 minutes if using a glass pan.
- Slice and serve.
Notes
This recipe is easy to double. Double ingredients and bake in a 9×13 inch pan.
- Category: Breakfast
- Method: Oven