Hash Brown Breakfast Bake Casserole

Hash Brown Breakfast Bake Casserole
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Prep Time

< 30 minutes

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Total Time

< 60 minutes

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Servings

6

Fork and knife

Calories

310

Per Serving

Ingredients

1 bag (20 ounces) refrigerated shredded hash brown potatoes

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

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.

Nutrition Facts

Per Serving

Calories310
Total Fat17g
Carbs21g
Protein16g
Trans Fat0g
Sodium1250mg
Sugar4g
Saturated Fat9g
Cholesterol225mg
Dietary Fiber3g