This cheesy breakfast casserole couldn't be easier to make or tastier to eat.
- 2 tablespoons butter
- 16 ounces frozen hash brown potatoes (thawed)
- 12 eggs
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces shredded cheddar cheese
- Preheat the oven to 350° F.
- Spray a 9x13” casserole dish with nonstick cooking spray.
- Set a large skillet over medium-high heat and melt the butter. Once melted, add the thawed hash brown potatoes. Cook for 6-7 minutes, stirring occasionally with a rubber spatula, until the potatoes are slightly crisp and golden brown. Remove from the heat.
- In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper. Add the hash brown potatoes and shredded cheese. Fold with a rubber spatula until the potatoes, and cheese are evenly distributed.
- Pour the mixture into the prepared casserole dish.
- Transfer the dish to the middle rack of the preheated oven.
- Bake the casserole for 40-45 minutes, until it is golden brown on top and a toothpick inserted in the center comes out clean.
- Remove the pan from the oven. Allow the casserole to cool for at least ten minutes before serving.
- Cut the casserole into squares, or simply transfer to a plate with a large spoon. Serve.
PER SERVING *
|Calories810Calories from Fat500|
|% DAILY VALUE*|
|Calories from Fat500|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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