Description
A hearty breakfast casserole made with hashbrowns, eggs, cheese, and vegetables, perfect for a make-ahead meal.
Ingredients
Scale
- 1 package frozen hashbrowns (30 oz)
- 6 large eggs
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 cup diced bell peppers
- 1 cup diced onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine frozen hashbrowns, diced bell peppers, diced onion, and half of the cheese.
- In another bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
- Pour the egg mixture over the hashbrown mixture and stir to combine.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Top with the remaining cheese.
- Cover and refrigerate overnight.
- Bake uncovered for 45-50 minutes until set and golden brown.
Notes
- You can add cooked sausage or bacon for extra flavor.
- This casserole can be frozen before baking for up to 2 months.
- Feel free to customize the vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 180mg
Keywords: Overnight Hashbrown Breakfast Casserole, breakfast casserole, make-ahead breakfast