Scattered, Smothered and Covered Breakfast Casserole

Breakfast & Brunch | Entertaining | Vegetables

SERVES 10 to 12 - START TO FINISH: 15 minutes prep, 45 minutes baking
Recipe Scoop Scattered, Smothered and Covered Breakfast Casserole

Scattered, Smothered and Covered Breakfast Casserole

1 tablespoon olive oil
2 large onions, chopped
1 large green bell pepper, chopped
2 cloves garlic, chopped
Nonstick cooking oil spray
1 bag (30 ounces) frozen shredded hash brown potatoes, thawed
3/4 teaspoon salt
1/2 teaspoon pepper
3 cups already shredded extra sharp cheddar cheese
3 cups whole milk
8 eggs

1. Heat oil in large skillet over medium heat.  Add onions to skillet and cook for 5 to 6 minutes, or until they begin to caramelize. Add garlic and bell pepper and cook for another 2 minutes
2. Meanwhile, spray a 9x13-inch glass baking dish with cooking oil spray and then spread the hash browns evenly. Top with the salt, pepper. Spread the onion mixture over potatoes.
3. In a medium bowl, mix together milk and eggs. Pour egg mixture over other ingredients. Sprinkle cheese evenly over the top of the casserole. Cover and refrigerate for up to 12 hours, OR proceed to next step.
4. Preheat oven to 350 degrees. Bake the casserole, uncovered, until the center is firm and top begins to brown, about 45 minutes. Remove from the oven and let rest for 10 minutes, then slice and serve.

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