Description
A heartwarming and filling casserole that combines crispy hashbrowns, creamy eggs, and sautéed vegetables, perfect for family breakfasts or gatherings.
Ingredients
Scale
- 1 (30 oz) bag of frozen hashbrowns
- 8 large eggs
- 1 cup shredded cheese (Cheddar or Monterey Jack)
- 1 cup diced onions
- 1 cup diced bell peppers
- 1 cup milk or cream
- Salt to taste
- Pepper to taste
- Dried herbs (thyme, rosemary, etc.)
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, sauté onions and bell peppers until tender and fragrant; let cool.
- In a large bowl, beat the eggs with milk or cream, adding salt, pepper, and herbs.
- Fold in the sautéed veggies and hashbrowns until combined.
- Grease a baking dish and pour in the mixture, spreading it evenly.
- Sprinkle cheese generously on top.
- Bake for 40-45 minutes until golden brown and set.
- Allow to cool slightly before serving.
Notes
Feel free to customize with your favorite vegetables or proteins. For a lighter version, consider using sweet potatoes instead of hashbrowns.
- Prep Time: 15
- Cook Time: 45
- Category: Breakfast
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: breakfast casserole, hashbrown casserole, family recipe, cozy meal