Image of Hash Brown Breakfast Bake Casserole

Hash Brown Breakfast Bake Casserole

Prep Time
< 30 minutes
Total Time
< 60 minutes
Calories Per Serving
310

Ingredients

  • 1 bag (20 ounces) refrigerated shredded hash brown potatoes
  • 1¼ cups (6 ounces) shredded white Cheddar cheese, divided
  • ½ cup diced green bell peppers
  • ½ cup diced red peppers
  • ¼ cup sliced green onion, plus additional for garnish
  • 6 large eggs
  • 1 cup half-and-half
  • 1 tablespoon kosher salt
  • ⅛ teaspoon ground red pepper

Directions

  1. Preheat oven to 350°F. Spray an 8-inch baking dish with nonstick cooking spray.
  2. In a large bowl, combine hash browns, 1 cup cheese, bell peppers and ¼ cup green onion. Transfer mixture to prepared baking dish.
  3. In a large bowl, whisk together eggs, half-and-half, salt and red pepper. Carefully pour egg mixture over hash brown mixture. Top with remaining ¼ cup cheese.
  4. Bake until lightly browned and center is set, about 45 minutes. Let cool for 10 minutes. Garnish with additional green onion.
  5. Prep Tip: This Hash Brown Breakfast Bake Casserole can be made the night before! Follow recipe through step 3; cover and refrigerate overnight. Bake as directed the next day.
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Ingredients

  • 1 bag (20 ounces) refrigerated shredded hash brown potatoes
  • 1¼ cups (6 ounces) shredded white Cheddar cheese, divided
  • ½ cup diced green bell peppers
  • ½ cup diced red peppers
  • ¼ cup sliced green onion, plus additional for garnish
  • 6 large eggs
  • 1 cup half-and-half
  • 1 tablespoon kosher salt
  • ⅛ teaspoon ground red pepper

Nutritional Facts

People Served
6
Carbs Per Serving
21g
Cholesterol Per Serving
225mg
Dietary Fiber Per Serving
3g
Protein Per Serving
16g
Saturated Fat Per Serving
9g
Sodium Per Serving
1250mg
Sugar Per Serving
4g
Total Fat Per Serving
17g
Trans Fat Per Serving
0g