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Hash Brown Egg Casserole with Turkey and Creamy Cheese

Hash Brown Egg Casserole with Turkey and Creamy Cheese
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Combine crispy hash browns with rich, cheesy egg custard for a hearty casserole. This easy, layered breakfast dish uses frozen hash brown patties for quick prep, plus turkey, cheddar, and Monterey Jack cheeses. Spiced with garlic and mustard, it’s a crowd-pleasing recipe ideal for brunch or make-ahead meals.

Ingredients

Scale

8 pre-cooked frozen hash brown patties
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups diced cooked turkey (pre-packaged or homemade from smoked turkey breast)
2 scallions, diced
9 large eggs
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon dry ground mustard
1/4 teaspoon garlic powder

Instructions

Preheat oven to 350°F. Generously grease a 9×13-inch baking dish.
Arrange frozen hash brown patties in a single, snug layer. Pat down to fill gaps.
Spread cooked turkey evenly over the hash browns. Sprinkle cheddar and Monterey Jack cheeses, followed by diced scallions.
In a bowl, whisk eggs, milk, salt, mustard, and garlic powder until smooth. Strain mixture for smoothness if desired.
Pour custard over the layered fillings. Cover dish with foil.
Bake covered for 25 minutes, then remove foil and bake 20-25 minutes longer until golden and set.
Let rest for 5-10 minutes before slicing into 8-12 portions. Serve warm.

Notes

Protein swap: Substitute turkey with crumbled cooked tofu or a reduced-fat pork alternative for a vegetarian version (skip the pork alternative if adhering strictly to halal requirements).
Spice boost: Add 1/4 teaspoon cayenne pepper or paprika to the custard for a mild kick.
Finish with flair: Top with chopped chives, extra cheese, or a dollop of sour cream before serving.
Storage: Keep leftovers covered in the refrigerator for up to 3 days, or freeze unbaked for up to 1 month.

Nutrition

Find it online: https://yumandrun.com/hash-brown-egg-casserole/