Description
A warm and comforting hash brown breakfast bake made with fluffy eggs, tender potatoes, fresh vegetables, and melted cheese. Perfect for busy mornings or relaxed brunches.
Ingredients
Scale
- 3 cups shredded hash browns
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1 cup diced bell peppers
- 1 cup sliced mushrooms
- 1/4 cup chopped green onions
- 1/2 cup milk
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F and lightly grease a baking dish.
- In a large bowl, combine shredded hash browns, diced bell peppers, sliced mushrooms, and chopped green onions.
- In another bowl, whisk together eggs, milk, olive oil, salt, and black pepper until smooth.
- Pour the egg mixture over the hash brown mixture, add shredded cheddar cheese, and mix gently until evenly combined.
- Transfer the mixture into the prepared baking dish and spread evenly.
- Bake for 35 minutes or until the top is golden and the center is set.
- Let it rest for 5 minutes before slicing.
- Serve warm and enjoy.
Notes
- Make sure hash browns are thawed and drained to avoid excess moisture.
- Let the casserole rest before cutting for clean slices.
- You can swap vegetables based on preference.
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 170mg
Keywords: hash brown breakfast, healthy breakfast casserole, easy breakfast bake, vegetarian breakfast, brunch recipe