Recipe
Holiday breakfast casserole
Total time:
45 to 50 minutes
Yield:
6 servings
This easy-to-make recipe is perfect for brunch when you’re busy entertaining!
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Ingredients
- 2 cups (500 mL) frozen, diced hash brown potatoes, thawed
- ½ cup (125 mL) diced baby tomatoes
- 1 large diced pepper, any colour
- 1 tsp (2.5 mL) roasted garlic and herb seasoning
- ¼ tsp (1 mL) garlic powder
- ¼ tsp (1 mL) onion powder
- 1 ½ cups (375 mL) shredded cheese, any kind
- 4 eggs
- ½ cup (125 mL) milk
- ¼ tsp (1 mL) salt
- ¼ tsp (1 mL) pepper
Preparation
- Preheat oven to 375°F. Spray a 9×13 inch baking dish.
- In a large bowl, combine the hash browns, diced tomatoes, diced pepper, garlic powder, onion powder, and seasoning.
- Transfer to the baking dish and sprinkle the shredded cheese on top.
- In another bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the casserole.
- Bake for 30 to 35 minutes, or until the top is golden brown. Let cool for 10 minutes before cutting.
- Serve and enjoy!
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