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Ground Beef and Egg Casserole

Ground Beef and Egg Casserole is a warm and satisfying dish made with seasoned beef, soft baked eggs, crispy hash browns, and melted cheddar cheese. It is simple to prepare, filling, and perfect for busy weeknights, family dinners, or a relaxed weekend brunch.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 318
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 1 lb ground beef
  • 8 large eggs
  • 1 cup shredded cheddar cheese
  • 1 cup milk
  • 1 small onion finely chopped
  • 1 cup bell peppers diced
  • 1 cup frozen hash browns
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tbsp olive oil
  • green onions chopped, optional for topping

Equipment

  • Baking Dish
  • Skillet
  • Mixing Bowl
  • Whisk

Method
 

  1. Preheat your oven to 375 F. Lightly grease a medium baking dish so the casserole does not stick.
  2. Heat olive oil in a skillet over medium heat. Add the chopped onion and diced bell peppers. Cook for 3 to 4 minutes until softened.
  3. Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until fully browned. Drain excess fat if needed.
  4. Season the beef mixture with salt, black pepper, garlic powder, and paprika. Stir well to combine.
  5. Spread the frozen hash browns evenly in the prepared baking dish.
  6. Spoon the cooked beef and vegetable mixture evenly over the hash brown layer.
  7. In a large bowl, whisk together the eggs and milk until smooth and pale yellow.
  8. Pour the egg mixture slowly over the beef layer so it spreads evenly through the dish.
  9. Sprinkle the shredded cheddar cheese evenly over the top.
  10. Bake for 30 to 35 minutes, or until the eggs are set and the top is lightly golden. Let rest for 5 minutes before slicing. Garnish with chopped green onions if desired.

Notes

For the best texture, do not add extra milk and avoid overbaking. You can assemble the casserole up to 24 hours ahead and refrigerate before baking. Leftovers keep well in the refrigerator for up to 3 days.