Overnight Breakfast Casserole With Hashbrowns
A hearty overnight breakfast casserole made with hashbrowns, eggs, and cheese.
Ingredients
Scale
- 1package frozen hashbrowns (30 oz)
- 8large eggs
- 2 cupsshredded cheddar cheese
- 1 cupmilk
- 1 teaspoonsalt
- 1/2 teaspoonblack pepper
- 1 cupdiced bell peppers
- 1 cupdiced onions
Instructions
- In a greased 9×13 inch baking dish, layer the frozen hashbrowns.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture over the hashbrowns.
- Sprinkle the cheese, bell peppers, and onions on top.
- Cover and refrigerate overnight.
- Preheat the oven to 350°F (175°C).
- Bake uncovered for 45-50 minutes or until set and golden brown.
Notes
Feel free to add cooked sausage or bacon for extra flavor.
Use any cheese of your choice.
This casserole can be made ahead of time and stored in the fridge.
Nutrition
- Calories: 300
- Sugar: 2g
- Fat: 15g
- Carbohydrates: 30g
- Protein: 12g