Hashbrown & Egg Casserole

I love a breakfast strata! The other recipes I have are bread-based; and while they work with gluten-free bread, it’s nice to have one that skips the bread altogether.

This is a dish that comes together really super easily, once you know what you’re doing and aren’t checking the recipe every 2 minutes!

It’s also a base that invites variations. You could substitute salsa for the tomatoes; it would be super yummy with ham or bacon; mushrooms, broccoli, zucchini, asparagus or pretty much any vegetable would work (just make sure to cook them first so they release their water); any kind of cheese … I wonder what would happen if you added torn corn tortillas??

8 large eggs
1/2 c whole milk
4 c shredded frozen hashbrowns (about half of a 32-oz bag)
1c diced bell peppers (I used the TJ’s frozen ones I had leftover)
1/2 c diced white onion (like a quarter of an onion) – be careful not to use much more than 1/2 cup
1 14oz can diced tomatoes*, well drained
2 c shredded Mexican cheese (that’s how much is in 1 bag)

Whisk together the eggs and cream or milk; season well.

Butter a 9×13″ glass baking pan (although this doesn’t fit in my toaster oven. So in the future I think I would actually do 2, 8×8″ pans). Make sure you don’t skip the step of greasing your pan! Mix the potatoes, veggies & cheese together in the pan with your hands.

Pour the egg mixture over the top and gently fold together, so that everything is well combined. If you have more cheese, sprinkle some on top. It’s ok without it.

Bake at 350° for 45 minutes. If you’ve got cheese on top and it starts to burn, cover the pan with foil.

Garnish with chives or parsley. Serve with salsa or sliced avocado, breakfast meat, even pancakes!

* the tomatoes I used had a rather canned taste to them. Fresh would undboutedly be better. I’m thinking salsa would be good too! Maybe with corn tortillas added in??

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