This hash brown casserole makes a wonderful breakfast or brunch for holidays, special occasions and potlucks. Creamy and kid-pleasing, serve this hash brown egg casserole with strawberry smoothies for a filling and nutritious meal anytime.
Ingredients:
- 8 large eggs
- 2 cups milk
- 16 oz. frozen or refrigerated hash brown potatoes
- 1 medium red pepper, diced
- 1 medium green pepper diced
- 1 medium onion, diced
- 1 tsp. garlic powder
- 1 tsp. black pepper
- several dashes hot sauce (optional)
- 2 cups shredded cheddar cheese
- 8 slices bacon, cut into 1-inch pieces
- 1 cup shredded colby cheese
Preparation:
- Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray.
- In a large bowl, whisk together eggs and milk.
- Fold in the hash brown potatoes, peppers, onion, garlic powder, black pepper, hot sauce and cheddar cheese.
- Stir in half of the bacon pieces.
- Pour into prepared pan. Top with remaining bacon pieces and colby cheese.
- Cover with aluminum foil and bake 45 minutes.
- Remove foil and bake another 15-25 minutes, until golden brown.
- Let rest 5 minutes before cutting.
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