This hashbrown breakfast casserole recipe is delicious and easy to put together! It doubles as a vegetarian dinner and leftovers save well.
- 2 green onions
- 1 small red bell pepper
- 16 ounces frozen hash browns*
- 8 ounces (2 cups) shredded cheddar cheese
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 1 3/4 teaspoons kosher salt, divided
- 12 eggs
- 1 cup milk
- 1/2 cup sour cream, plus more to serve
- Salsa, to serve
- Preheat the oven to 375 degrees Fahrenheit. Grease a 9″ x 13″ casserole dish.
- Finely dice the bell pepper. Thinly slice the green onions.
- Add the frozen hash browns, chopped pepper and green onion, and shredded cheese to the casserole pan and mix to combine. Sprinkle with the chili powder, garlic powder, cumin and 1 1/4 teaspoons kosher salt over the veggie mix and stir to combine.
- In large bowl, whisk the eggs. Then whisk in the milk, sour cream and the remaining 1/2 teaspoon kosher salt until fully combined (small dots of sour cream are ok). Pour the egg mixture over vegetables, then gently tap it down with a whisk to get everything evenly distributed.
- Bake 50 to 55 minutes until eggs are set (insert a knife and check to make sure it is cooked through). Rest 5 minutes before slicing into pieces and serving. Leftovers save well: refrigerate for up to 5 days and serve them cold, room temperature, or warmed.
*Or, use 2 medium russet potatoes (1 pound). Wash the potatoes, leaving the skins on. Use the large side of a box grater or a food processor large grating blade to grate the potatoes. Place the grated potatoes into a large bowl and fill it with cold water. Tip the bowl to drain off starchy water, then fill it again. Stir the potatoes to release starches soak them for 2 minutes. Drain the grated potatoes and squeeze out any excess water. Transfer them to a clean, dry towel. Wring the potatoes in the towel to remove as much liquid as possible.
- Category: Main dish
- Method: Baked
- Cuisine: Breakfast
Keywords: Hashbrown breakfast casserole