Overnight Hashbrown Breakfast Casserole
A delicious make-ahead breakfast casserole featuring crispy hashbrowns, eggs, cheese, and fresh vegetables, perfect for busy mornings and family gatherings.
Ingrédients
Casserole Base
- 1 package frozen hashbrowns (30 oz)
- 6 large eggs
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 cup diced bell peppers
- 1 cup diced onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
Preparation
- Gather all ingredients including hashbrowns, eggs, cheese, milk, bell peppers, onion, salt, pepper, and garlic powder.
- In a large bowl, combine frozen hashbrowns, diced bell peppers, diced onion, and half of the shredded cheddar cheese. Stir until evenly mixed.
- In another bowl, whisk together eggs, milk, salt, black pepper, and garlic powder until blended and slightly frothy.
- Pour the egg mixture over the hashbrown mixture and gently stir until combined.
- Grease a 9x13 inch baking dish and transfer the mixture, spreading it evenly.
- Sprinkle the remaining shredded cheddar cheese over the top.
- Cover the dish tightly with plastic wrap or aluminum foil and refrigerate overnight.
Cooking
- Preheat your oven to 375°F (190°C) before removing the casserole from the refrigerator.
- Bake uncovered for 45-50 minutes until the top is golden brown and the center is set.
- Let cool for a few minutes before slicing and serving.
Notes
Store leftovers in an airtight container in the fridge for up to four days or freeze for up to three months. To reheat, microwave individual portions or bake at 350°F until warmed through.