Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Irresistible Carrot & Cheddar Hashbrown Bake for Breakfast or Brunch

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Penny Smith
  • Total Time: 1 hour 10 minutes
  • Yield: 8–10 servings 1x

Description

Start your morning with a warm, cheesy casserole that combines golden hashbrowns, tender carrots, and sharp cheddar. Perfect for breakfast, brunch, or a cozy holiday morning, this dish is comforting, easy to prepare, and sure to impress family and friends. The subtle sweetness of the carrots paired with the richness of cheddar makes every bite irresistible.

Ingredients

Scale

  • 1 (30-ounce) package frozen shredded hashbrowns, thawed

  • 2 cups shredded carrots (about 3 medium carrots)

  • 2 cups shredded sharp cheddar cheese

  • 1 small onion, finely chopped

  • 4 large eggs

  • 1 cup milk

  • 1/2 cup sour cream

  • 2 tablespoons unsalted butter, melted

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon salt

  • 1/4 teaspoon paprika (optional for garnish)

  • Fresh parsley, chopped (optional for garnish)

Instructions

  • Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

  • Shred the carrots and finely chop the onion. In a large mixing bowl, combine the shredded carrots, onion, and thawed hashbrowns.

  • In a separate bowl, whisk together eggs, milk, sour cream, melted butter, garlic powder, onion powder, salt, and black pepper until smooth.

  • Add 1 1/2 cups of the shredded cheddar cheese to the hashbrown mixture, reserving the remaining 1/2 cup for topping. Pour the egg mixture over the hashbrowns and stir gently to coat evenly.

  • Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining cheddar cheese on top and garnish with paprika and parsley if desired.

  • Bake for 50–60 minutes, or until the top is golden and the center is set. If it browns too quickly, cover loosely with foil.

  • Remove from the oven and let it cool for 5–10 minutes before cutting into squares and serving warm.

Notes

  • Thaw hashbrowns completely and squeeze out excess water to avoid a soggy casserole.

  • Add extra vegetables like spinach or bell peppers for variety.

  • For a richer flavor, mix in 1/2 cup cream cheese with the custard.

  • Make ahead by assembling the casserole and refrigerating overnight; bake the next morning for convenience.

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://www.pennycooking.com/irresistible-carrot-cheddar-hashbrown-bake-for-breakfast-or-brunch/