Description
A delicious and hearty hash brown egg casserole perfect for breakfast or brunch.
Ingredients
Scale
- 30 oz Hash Browns (fresh or frozen)
- 6 large Eggs
- 1 cup Skim Milk
- 1 whole Bell Pepper (diced, mix of red and green recommended)
- ½ cup Yellow Onion (diced)
- ¼ cup Green Onion (sliced + 1 tbsp for garnish)
- 2 cloves Garlic (minced)
- 1 cup Colby Jack Cheese (grated)
- 1 cup Mozzarella Cheese (grated)
- 1 tsp Salt
- ⅛ tsp Pepper
- ⅛ tsp Paprika
- 2 tbsp Extra Virgin Olive Oil
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish with olive oil or butter.
- Spread the hash browns evenly across the bottom of the baking dish. Drizzle with olive oil and sprinkle with salt. Bake for about 30 minutes until golden brown and crispy.
- Reduce the oven temperature to 350°F (175°C).
- In a mixing bowl, whisk together the skim milk, eggs, diced bell pepper, yellow onion, green onion, minced garlic, pepper, and paprika.
- Layer half of the grated Colby Jack and mozzarella cheeses over the baked hash browns. Pour the egg mixture on top and sprinkle the remaining cheese.
- Bake for an additional 30-35 minutes, or until set in the center and bubbling. Cover loosely with foil if the top browns too quickly.
- Garnish with remaining green onions, extra paprika, and a dash of black pepper. Let it cool slightly before slicing and serving warm.
Notes
- This casserole can be made ahead of time and stored in the refrigerator.
- You can substitute the Colby Jack cheese with cheddar if preferred.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg