Description
This Cheesy Breakfast Potato Casserole is a hearty and delicious morning dish featuring tender sautéed onions and bell peppers combined with shredded hash brown potatoes and a blend of cheddar and Swiss cheeses. Topped with a savory egg mixture and baked to golden perfection, it makes an ideal breakfast or brunch centerpiece that serves eight.
Ingredients
Scale
Vegetables
- 1 onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 (32 ounce) bag frozen, shredded, hash brown potatoes, thawed
Dairy and Eggs
- 2 cups shredded cheddar cheese
- 6 eggs
- ½ cup whole milk
- ½ cup shredded Swiss cheese
Other
- 2 Tablespoons olive oil
- 1 teaspoon garlic powder
- 2 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 Tablespoons fresh parsley, minced
Instructions
- Preheat oven and prepare baking dish: Preheat the oven to 350 F. Coat a 9×13 inch baking pan with nonstick spray and set it aside.
- Sauté vegetables: In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the chopped onions and green bell peppers and sauté until tender, about 7 to 8 minutes. Remove from heat.
- Mix potato base: In a large mixing bowl, combine the sautéed onions and peppers with the thawed hash brown potatoes and shredded cheddar cheese. Break up any large clumps of hash browns and mix evenly.
- Assemble casserole base: Spread the potato mixture evenly into the prepared baking dish.
- Prepare egg mixture: In the same mixing bowl, whisk together the eggs, whole milk, garlic powder, kosher salt, and ground black pepper until well combined.
- Top casserole: Pour the egg mixture evenly over the potato mixture in the baking dish. Sprinkle the shredded Swiss cheese evenly over the top.
- Bake: Place the casserole in the preheated oven and bake for 40 minutes until the center is cooked through and springs back when touched.
- Garnish and serve: Remove the casserole from the oven, sprinkle with fresh minced parsley, and serve warm.
Notes
- To save time, you can use pre-chopped onions and peppers or frozen hash browns that are already thawed.
- If you prefer a spicier casserole, add a pinch of cayenne pepper or red pepper flakes to the egg mixture.
- For a lower-fat version, substitute the whole milk with skim milk or a plant-based milk and use reduced-fat cheese.
- This casserole can be prepared the night before; assemble it and refrigerate overnight, then bake fresh in the morning.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
