Description

A hearty and comforting breakfast casserole made with crispy hashbrowns, eggs, cheese, and your choice of breakfast meats or vegetables. Perfect for feeding a crowd or meal prepping for the week.

Ingredients

Units Scale

1 (30 oz) bag frozen hashbrowns, thawed
8 large eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded cheddar cheese
1 cup cooked and crumbled bacon or sausage
1/2 cup chopped onions
1/2 cup chopped bell peppers (optional)
2 tablespoons olive oil or butter

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Instructions

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Heat olive oil or butter in a skillet over medium heat. Sauté onions and bell peppers until soft, about 5 minutes.
In a large mixing bowl, whisk together eggs, milk, salt, and pepper.
Add thawed hashbrowns, sautéed vegetables, crumbled bacon or sausage, and 1 cup of shredded cheese to the bowl. Mix well.
Pour the mixture into the prepared baking dish and spread evenly.
Top with the remaining 1/2 cup of cheese.
Bake for 40-45 minutes, or until the casserole is set and the top is golden brown.
Let cool for 5-10 minutes before slicing and serving.

Notes

You can substitute with turkey sausage or keep it vegetarian by skipping the meat.
This dish can be assembled the night before and baked in the morning.
Top with chopped green onions or hot sauce for added flavor.

Nutrition

Serving Size: 1 slice (1/8 of casserole)
Calories: 280
Sugar: 2g
Sodium: 520mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 13g
Cholesterol: 195mg