Description
A tasty breakfast casserole featuring hashbrowns, eggs, and cheese.
Ingredients
Scale
- 1 bag frozen hashbrowns (30 oz)
- 6 large eggs
- 2 cups shredded cheese (cheddar or your choice)
- 1 cup milk
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix hashbrowns, onion, and bell pepper.
- Spread the hashbrown mixture in a greased 9×13 inch baking dish.
- In another bowl, whisk eggs, milk, salt, and pepper.
- Pour the egg mixture over the hashbrowns.
- Sprinkle cheese on top.
- Bake for 45-50 minutes until the eggs are set and the top is golden.
- Let cool for 5 minutes before serving.
Notes
- Use fresh vegetables for added flavor.
- Customize with your favorite meats or spices.
- 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
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg
Keywords: breakfast casserole with hashbrowns