Cheesy Egg and Hashbrown Breakfast Casserole
Recipe Images
Ingredients
20-oz. bag hash brown potatoes, refrigerated or frozen, loose pack
2 cups Monterey Jack cheese with jalapeno peppers, shredded
2 cups diced red and green peppers
1 cup diced onion
2 cups shredded Swiss cheese
8 eggs, beaten
2 cups half and half or light cream
2 cups chopped cooked bacon, ham, or sausage (optional)
My family and I have decided we love this delicious breakfast casserole. Leave out the meat for a yummy vegetarian dish.
Directions
Thaw hash browns, if frozen. Then press the hash browns between paper towels to remove excess moisture.
Grease 13 x 9 casserole dish. Arrange hash browns evenly in the bottoms of the pan; pat down. Drizzle olive oil over hash browns.
Bake uncovered at 400 F for 20 minutes
Saute peppers and onions until tender
Remove casserole from oven and let stand about 10 minutes to cool slightly
Turn oven temperature down to 350 F
On top of the hash browns in the casserole, layer Monterey Jack cheese, meat (if desired), sauteed onions and peppers, and Swiss cheese.
In small mixing bowl, combine the eggs and light cream or half and half. Pour egg mixture over meat and cheese mixture in casserole
Bake uncovered in the 350 F oven about 40-45 minutes, or until a knife inserted in the center comes out clean
Remove casserole from oven and let stand about 10 minutes to cool slightly
