1h 15m$12.67Cheesy Potato Breakfast Casserole
A comforting baked casserole layered with tender shredded potatoes, sautéed peppers and onions, fluffy eggs, and plenty of sharp cheddar. It is beginner-friendly and ideal for breakfast meal prep.
Shopping options
ground black pepper
0.5 Teaspoon
McCormick Pure Ground Black Pepper, 3.0 oz
1%
kosher salt
1.5 Teaspoon
David's Kosher Salt
2%
garlic powder
1 Teaspoon
McCormick Garlic Powder
4%
frozen shredded hash brown potatoes, thawed
30 Ounce
Ore-Ida Shredded Frozen Hash Browns
100%
yellow onion
1 Each
Diced Yellow Onions Fresh Cut In Store Daily
50%
unsalted butter
2 Tablespoon
Kroger® Unsalted Butter Sticks
6%
whole milk
1.5 Cup
Kroger® Whole Vitamin D Milk 32 fl. oz. Bottle
38%
sharp cheddar cheese, shredded
2 Cup
Kroger® Sharp Cheddar Shredded Cheese
100%
large eggs
10 Each
Kroger® Grade A Large White Eggs
83%
green bell pepper
1 Each
Organic Fresh Green Bell Pepper
100%
Cost Summary
· only what you use
per serving · 8 servings
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Cook this recipe
- frozen shredded hash brown potatoes-30 ounces
- large eggs-10 each
- sharp cheddar cheese-2 cups
- whole milk-1.5 cups
- green bell pepper-1 each
- yellow onion-1 each
- unsalted butter-2 tablespoons
- kosher salt-1.5 teaspoons
- garlic powder-1 teaspoon
- ground black pepper-0.5 teaspoons
Thaw the hash browns overnight in the refrigerator. Keep them refrigerated until ready to use.
Thaw the hash browns in the refrigerator, not at room temperature.
Preheat the oven to 375°F. Dice the bell pepper and onion. Wrap the thawed hash browns in a clean kitchen towel and squeeze out excess moisture. Grease the baking dish with 1 tablespoon butter.
Use a stable cutting board and keep fingers clear while dicing the vegetables.
Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the pepper and onion, then cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened but not browned.
Use caution around the hot skillet and melted butter.
Spread the dried hash browns evenly in the prepared dish. Scatter the cooked vegetables over them, then add 1 1/2 cups of the cheddar, distributing everything in an even layer.
In the mixing bowl, whisk the eggs until blended. Add the milk, salt, garlic powder, and black pepper, then whisk again until smooth and evenly seasoned.
Slowly pour the egg mixture over the potato layer. Press down gently with the back of a spoon so the potatoes are moistened, then sprinkle the remaining 1/2 cup cheddar evenly over the top.
Bake uncovered for 45 to 55 minutes, until the edges are lightly browned and the center is set and reaches 160°F. If the top browns too quickly, loosely cover it with foil during the final 10 minutes.
Use oven mitts when removing the hot baking dish.
Verify that the center reaches at least 160°F before serving.
Remove the casserole from the oven and rest for 10 minutes. Cut into 8 equal portions and serve warm.
Use care when handling the hot casserole and baking dish.
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