Breakfast Casserole Recipe

October 14, 2012

 

 

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What You Need

32 oz cubed hashbrown – thawed

7 Large Eggs

1/2 Tsp garlic powder

1/4 teaspoon of salt

1/2 teaspoon pepper

pinch of cayenne pepper

1/2 teaspoon onion powder

2 Cups of Cheddar Jack – shredded

What To Do

Preheat oven to 425. In a bowl mix all the ingredients ( keep 1 cup of cheese aside).

In a 8×8 greased baking dish pour the potato mixture.

Cover the top of the potatoes with the rest of the cheese

Cover dish with foil and bake for 30 minutes

Take off foil and bake for about 15 more minutes or until the cheese melts and forms a crust

Enjoy

Breakfast Casserole Recipe
 
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: Breakfast
: 4- 6
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Gluten - Free
Ingredients
  • 32 oz cubed hashbrown - thawed
  • 7 Large Eggs
  • ½ Tsp garlic powder
  • ¼ teaspoon of salt
  • ½ teaspoon pepper
  • pinch of cayenne pepper
  • ½ teaspoon onion powder
  • 2 Cups of Cheddar Jack - shredded
Instructions
  1. Preheat oven to 425. In a bowl mix all the ingredients ( keep 1 cup of cheese aside).
  2. In a 8x8 greased baking dish pour the potato mixture.
  3. Cover the top of the potatoes with the rest of the cheese
  4. Cover dish with foil and bake for 30 minutes
  5. Take off foil and bake for about 15 more minutes or until the cheese melts and forms a crust
  6. Enjoy

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{ 8 comments… read them below or add one }

kris October 14, 2012 at 8:15 pm

I don’t know if it will work with your dietary needs, but I use the same recipe and add 2 cups of diced ham to the bottom layer. My family really likes it that way.

Reply

Mary Beth October 14, 2012 at 9:26 pm

You can also make these in individual muffin tins. Makes for an easy breakfast during the week. Pull out and reheat.

Reply

Lori Vincent Compton October 28, 2012 at 3:54 pm

How do you do it in muffin tins?

Reply

Jan M November 4, 2012 at 8:12 pm

I made this for brunch today. I used O’Brien potatoes (about 2/3 of a 28oz bag) and added a bag of sausage crumbles. Next time I might try sharp cheddar, but everyone seemed to like it!

Reply

Jessy December 10, 2012 at 11:39 pm

Made this today with a few small changes (courtesy of my front yard garden). Added bacon (yum!), subbed onions and fresh garlic for the powders, added mushrooms, serranos, and used extra sharp cheddar. It was a major hit! Although with all those other additions, it took an additional 4 eggs to cover. Have tons of leftovers in the freezer for the future. Thanks for the recipe, Diva!

Reply

Stacie August 19, 2013 at 6:28 pm

Made this the other day, definitly will be making it again although next time I would only use half a bag of hashbrowns and a couple more eggs. So happy I found your blog, been getting lots of awesome recepie ideas!

Reply

Watson August 19, 2013 at 8:49 pm

Thank you so much for joining :)

Reply

Timika May 29, 2014 at 9:10 am

I cooked this Tuesday night for my husband and 3 kids they loved it, said it tasted like a Mexican dish. I followed everything, however, I added a small Vidalia onion, bell pepper, sausage links (diced), 1/2 c sour cream, sharp cheddar cheese, and O’Brien Seasoned hashbrowns.

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