Cheesy Potato Breakfast Casserole

Servings: 8 · Prep: 20 min · Cook: 55 min · Total: 75 min

Ingredients

• 30 ounces frozen shredded hash brown potatoes
• 10 each large eggs
• 2 cups sharp cheddar cheese
• 1 1/2 cups whole milk
• 1 each green bell pepper
• 1 each yellow onion
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper

Equipment

Mixing Bowl; Whisk; Cutting Board; Skillet; Chef’s knife; Measuring cups and spoons; Baking dish; Kitchen towel; mixing bowl; whisk; cutting board; skillet; chef’s knife; measuring cups and spoons; baking dish; kitchen towel

Steps

1. Thaw and refrigerate the hash browns. Thaw the hash browns overnight in the refrigerator. Keep them refrigerated until ready to use.
   • 30 ounces hash brown potatoes — thawed

   Thaw the hash browns in the refrigerator, not at room temperature.

2. Prepare the vegetables, potatoes, and baking dish. 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.
   • 30 ounces hash brown potatoes — thawed
   • 1 Each bell pepper
   • 1 Each onion
   • 1 tablespoon butter

   Use a stable cutting board and keep fingers clear while dicing the vegetables.

3. Cook the pepper and onion. 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.
   • 1 tablespoon butter
   • 1 Each bell pepper
   • 1 Each onion

   Use caution around the hot skillet and melted butter.

4. Layer the potatoes, vegetables, and cheddar. 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.
   • 30 ounces hash brown potatoes — thawed
   • 1 1/2 cups cheddar cheese — shredded
5. Whisk the egg mixture. 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.
   • 10 Each eggs
   • 1 1/2 cups milk
   • 1 1/2 teaspoons Kosher Salt
   • 1 teaspoon garlic powder
   • 1/2 teaspoon Ground Black Pepper
6. Pour the egg mixture and add cheddar. 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.
   • 1/2 cup cheddar cheese — shredded
7. Bake until browned and set. 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.

8. Rest, portion, and serve. 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.

https://plumtally.com/recipes/cheesy-potato-breakfast-casserole-rtxakpektezb