Breakfast Casserole Recipe

 

 

Did you pre-order Budget Savvy Diva’s Book Yet ?! Over 40 Recipes

Find out all the details HERE

Follow Me on Pinterest

Make sure to pin the recipe or REPIN IT!

Everyday at 1 pm PST/ 4pm EST Budget Savvy Diva posts a NEW RECIPE 🙂 I might miss this time every now or then – but I know you understand

Make sure to follow Budget Savvy Diva on Facebook 🙂

Find Copy Cat Restaurant Recipes HERE

Find Crock Pot Recipes HERE

Find Gluten Free Recipes HERE

Find more Recipes HERE

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

Print
:
:
:
:
: Breakfast
: 4- 6
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

Categorized: 

Add a Comment

Comments

  • kris

    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.

  • Mary Beth

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

  • Jan M

    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!

  • Jessy

    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!

  • Stacie

    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!

  • Timika

    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.

  • Kimberly

    I used Swiss cheese and layered slices in the bottom and in the middle, then on top. Added spinach, zucchini, ham, and used 1/2 egg whites. Added a little smoked Paprika, less garlic, and doubled it for New Year’s Day brunch. Thanks for this recipe!