Description
A hearty overnight breakfast casserole made with hashbrowns, eggs, and cheese.
Ingredients
Scale
- 1 package frozen hashbrowns (30 oz)
- 8 large eggs
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup diced bell peppers
- 1 cup diced onions
Instructions
- In a greased 9×13 inch baking dish, layer the frozen hashbrowns.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture over the hashbrowns.
- Sprinkle the cheese, bell peppers, and onions on top.
- Cover and refrigerate overnight.
- Preheat the oven to 350°F (175°C).
- Bake uncovered for 45-50 minutes or until set and golden brown.
Notes
- Feel free to add cooked sausage or bacon for extra flavor.
- Use any cheese of your choice.
- This casserole can be made ahead of time and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 180mg
Keywords: Overnight Breakfast Casserole With Hashbrowns