Description
A healthy and easy breakfast casserole with a hash brown base, perfect for meal prep or feeding a crowd.
Ingredients
- 4 cups shredded hash browns (thawed if frozen)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 large eggs
- 1/2 cup milk
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 cup chopped spinach
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C).
- Spread hash browns on a greased sheet pan and drizzle with olive oil. Season with salt and pepper.
- Bake for 15 minutes until slightly crispy.
- In a bowl, whisk eggs and milk together.
- Spread bell peppers, onions, and spinach over the hash browns.
- Pour egg mixture evenly over the vegetables.
- Sprinkle cheese on top.
- Bake for 20-25 minutes until eggs are set.
- Let cool for 5 minutes before slicing.
Notes
- Use fresh or frozen hash browns.
- Customize with your favorite vegetables.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American