Hearty Hashbrown Breakfast Casserole

Step 1

Preheat the oven to 375 degrees Fahrenheit. Grease a 9″ x 13″ casserole dish.

Step 2

Finely dice the bell pepper. Thinly slice the green onions.

Step 3

Add the frozen hash browns, chopped pepper and green onion, and shredded cheese to the casserole pan and mix to combine. Sprinkle with the chili powder, garlic powder, cumin and 1 1/4 teaspoons kosher salt over the veggie mix and stir to combine.

Step 4

In large bowl, whisk the eggs. Then whisk in the milk, sour cream and the remaining 1/2 teaspoon kosher salt until fully combined (small dots of sour cream are ok). Pour the egg mixture over vegetables, then gently tap it down with a whisk to get everything evenly distributed.

Step 5

Bake 50 to 55 minutes until eggs are set (insert a knife and check to make sure it is cooked through). Rest 5 minutes before slicing into pieces and serving. Leftovers save well: refrigerate for up to 5 days and serve them cold, room temperature, or warmed.