Description
A savory breakfast casserole featuring crispy hashbrowns, eggs, cheese, and vegetables.
Ingredients
Scale
- 1 bag frozen hashbrowns (30 oz)
- 6 large eggs
- 2 cups shredded cheese (cheddar or your choice)
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the hashbrowns, bell peppers, and onions.
- Spread the hashbrown mixture in a greased 9×13 inch baking dish.
- In another bowl, whisk together eggs, milk, salt, and pepper.
- Pour the egg mixture over the hashbrown layer.
- Sprinkle cheese on top.
- Bake for 45-50 minutes or until the eggs are set and the top is golden.
- Let it cool slightly before serving.
Notes
- You can add cooked sausage or bacon for extra flavor.
- Use any vegetables you prefer.
- This dish can be prepared the night before and baked in the morning.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg
Keywords: Breakfast Casserole Hashbrowns