Here’s a delicious recipe for an Egg and Potato Breakfast Casserole:
Ingredients:
- 6 large eggs
- 4 cups frozen hash brown potatoes (shredded)
- 1 cup diced onion
- 1 cup diced bell pepper (any color)
- 1 cup cooked ham, bacon, or sausage (optional)
- 2 cups shredded cheese (cheddar, mozzarella, or a blend)
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil or butter
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Cook Vegetables: In a large skillet, heat olive oil or butter over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5-7 minutes.
- Prepare Hash Browns: Spread the shredded hash browns evenly in the greased baking dish. If using frozen hash browns, make sure they are thawed and drained of excess moisture.
- Add Vegetables and Meat: Spread the cooked onions and bell peppers over the hash browns. If you’re using cooked ham, bacon, or sausage, sprinkle it evenly over the vegetables.
- Add Cheese: Sprinkle 1.5 cups of shredded cheese evenly over the top of the meat and vegetables.
- Make Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and paprika until well combined.
- Pour Egg Mixture: Pour the egg mixture evenly over the contents of the baking dish. Use a spatula to gently press everything down to make sure the egg mixture coats all the ingredients.
- Top with Cheese: Sprinkle the remaining 0.5 cup of shredded cheese over the top.
- Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the casserole is set and the top is golden brown. A knife inserted into the center should come out clean.
- Serve: Let the casserole cool for a few minutes before slicing and serving. Enjoy your hearty breakfast!
Tips:
- You can customize this recipe by adding other vegetables like mushrooms, spinach, or tomatoes.
- For a spicier version, add some chopped jalapeños or a dash of hot sauce to the egg mixture.
- This casserole can be made ahead of time. Simply prepare it the night before, refrigerate, and bake in the morning.
Enjoy your Egg and Potato Breakfast Casserole!
