Ingredients and Weight:
- 1 pound frozen hash browns, thawed
- 1 onion, chopped (about 1 cup)
- 1 green bell pepper, chopped (about 1 cup)
- 1 red bell pepper, chopped (about 1 cup)
- 8 eggs
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9x13-inch baking dish.
- Spread hash browns evenly in the prepared baking dish.
- In a large skillet, cook onion, green bell pepper, and red bell pepper over medium heat until softened.
- In a large bowl, whisk together eggs, milk, Parmesan cheese, parsley, salt, and black pepper.
- Pour egg mixture over hash browns and vegetables.
- Bake in preheated oven for 30-35 minutes, or until eggs are set and casserole is bubbly.
Nutritional Information:
Serving size: 1/8 of the recipe
- Calories: 200
- Fat: 10g
- Protein: 15g
- Carbohydrates: 20g
- Fiber: 3g
Dish Characteristics:
- Savory and satisfying breakfast casserole
- Perfect for special occasions or a hearty weekend brunch
- Can be prepared ahead of time and reheated before serving
User Comments:
- "This casserole is a delicious and easy way to start the day! I love the combination of hash browns and vegetables."
- "I made this for a family breakfast and it was a hit! Everyone loved the fluffy eggs and crispy hash browns."
- "I added some crumbled bacon to this recipe and it was even more amazing!"
Special Precautions and Tips:
- Make sure the hash browns are thawed before cooking.
- If you don't have a 9x13-inch baking dish, you can use an 8x8-inch dish and reduce the cooking time to 25-30 minutes.
- If you're short on time, you can assemble the casserole the night before and refrigerate it overnight. Bake it in the morning before serving.
