Description
A simple weekday breakfast casserole made with hashbrowns and eggs, perfect for busy mornings.
Ingredients
Scale
- 3 cups Frozen hashbrowns
- 8 large Eggs
- 1 cup Milk
- 2 cups Cheddar cheese, shredded
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 small Onion, diced
- 1 small Bell pepper, diced
- 2 tablespoons Olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until soft.
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- In a greased 9×13 inch baking dish, layer the hashbrowns evenly.
- Spread the sautéed onions and peppers over the hashbrowns.
- Pour the egg mixture over the hashbrowns and vegetables. Sprinkle the shredded cheddar cheese on top.
- Bake in the preheated oven for 45-50 minutes, or until the eggs are set and the top is golden brown.
- Let cool for a few minutes before slicing and serving.
- Prep Time: 15
- Cook Time: 50
- Category: Breakfast
- Method: Baking
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1
- Sodium: 300
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 20
- Fiber: 2
- Protein: 10
Keywords: Hashbrown Egg Casserole, Simple Weekday Breakfast, Breakfast Casserole, Easy Breakfast Recipe