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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