Ingredients
- 2 cups hashbrowns (frozen or homemade)
- 6 large eggs
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1/4 cup milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté the onions and bell peppers in a skillet over medium heat with a splash of oil for 5-7 minutes. Add minced garlic for the last minute.
- In a greased 9×13 baking dish, layer the hashbrowns and season with salt and pepper.
- Spread the sautéed vegetables over the hashbrowns.
- In a bowl, whisk the eggs and milk together with salt and pepper.
- Pour the egg mixture over the hashbrowns and veggies, then top with cheese.
- Bake for 40-45 minutes or until the top is golden and a toothpick inserted comes out clean.
- Cool for a few minutes before slicing and serving warm, optionally garnished with fresh herbs.
Notes
For extra crispy edges, broil the casserole for the last two minutes and keep a close watch to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian