Breakfast Casserole
This Breakfast Casserole recipe is the perfect mixture of scrumptious, easy, filling, and convenient. Did I mention it's easy? Made with just a handful of ingredients, you can feed a crowd with barely any effort. Finally, a stress-free morning!
Servings: 8
Calories: 345kcal
Equipment
Ingredients
- 8 hash browns (patties) frozen and precooked
- 1 head broccoli cut into small florets
- 2 cups cheddar cheese shredded
- 8 slices bacon fried and chopped
- 7 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat the oven to 350°F. Great a 9x13-inch baking dish with cooking spray or butter.
- Arrange the hash brown patties over the bottom of the dish. Sprinkle with broccoli florets, cheese and finally bacon.
- Add the eggs, milk, salt, pepper to a large bowl and whisk until combined. Pour the egg mixture over the hash brown mixture in the dish.
- Transfer the baking dish to the oven and bake for 45 minutes until the edges are golden brown and a knife inserted in the center of the casserole comes out clean.
- Slice and serve.
Notes
- If you have lots of leftovers, you can store them right in the casserole dish covered with plastic. Otherwise, transfer them to an airtight container. Leftovers will last 3-4 days.
- Want to store leftovers in the freezer? Make sure it's well sealed to avoid freezer burn, and it'll last 2-3 months.
- Reheat leftovers in the microwave, one serving at a time, until heated through. You can also reheat the casserole in the oven, covered, at 350F for 15-20 minutes.
Nutrition
Serving: 1piece | Calories: 345kcal | Carbohydrates: 13g | Protein: 20g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 232mg | Sodium: 581mg | Potassium: 501mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1082IU | Vitamin C: 70mg | Calcium: 304mg | Iron: 2mg