Description
A delicious breakfast casserole featuring crispy hashbrowns, eggs, and cheese.
Ingredients
Scale
- 1 package frozen hashbrowns (30 oz)
- 8 large eggs
- 2 cups shredded cheese (cheddar or your choice)
- 1 cup milk
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the hashbrowns, onions, and bell peppers.
- Spread the mixture in a greased 9×13 inch baking dish.
- In another bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
- Pour the egg mixture over the hashbrown mixture.
- Sprinkle cheese on top.
- Bake for 45-50 minutes until the eggs are set and the top is golden.
- Let it cool for a few minutes before serving.
Notes
- You can add cooked sausage or bacon for extra flavor.
- This dish can be prepared the night before and baked in the morning.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 280
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 180mg
Keywords: breakfast casserole with hashbrowns