This delicious breakfast casserole combines hash browns, eggs, cheese, and veggies for a hearty meal that can easily feed a crowd. Perfect for a weekend brunch or holiday breakfast.
Preparation time
20min
Cooking time
50min
Ingredients
8 Servings
- 1 bell pepper
- 0.5 tsp black pepper
- 200 g cheddar cheese
- 12 eggs
- 900 g hash browns
- 240 ml milk
- 1 tbsp olive oil
- 1 onion
- 1 tsp salt
Directions
Step 1
Preheat your oven to 175°C (350°F).
Step 2
In a large skillet, heat the olive oil over medium heat. Add the diced bell pepper and onion, and cook until tender, about 5 minutes.
Step 3
In a large bowl, whisk together the eggs, milk, salt, and black pepper.
Step 4
Add the thawed hash browns, cooked bell pepper and onion, and 150g of the shredded cheddar cheese to the egg mixture. Stir to combine.
Step 5
Pour the mixture into a greased 9x13 inch (23x33 cm) baking dish. Top with the remaining 50g of shredded cheddar cheese.
Step 6
Bake in the preheated oven for 45-50 minutes, or until the eggs are set and the top is golden brown.
Step 7
Allow the casserole to cool for a few minutes before slicing and serving.