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Potatoes O'Brien Breakfast Casserole

A delicious and hearty breakfast casserole made with hash browns, bell peppers, eggs, and cheese, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the casserole
  • 2 cups frozen diced hash brown potatoes Use frozen hash browns for easier preparation.
  • 1 cup bell peppers (red, green, yellow), diced Sautéed until tender before adding.
  • 6 large eggs
  • 1 cup milk
  • 1 cup shredded cheese (cheddar or your choice) Experiment with different cheeses.
  • to taste Salt and pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Cooking spray or butter for greasing the dish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13 inch baking dish with cooking spray or butter.
  3. Spread the frozen hash browns evenly across the bottom of the dish.
  4. In a skillet, sauté the diced bell peppers until they are tender, about 5 minutes.
  5. In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
  6. Pour the egg mixture over the hash browns.
  7. Evenly distribute the sautéed peppers and shredded cheese on top.
Baking
  1. Bake in the preheated oven for 40-45 minutes, or until the eggs are set and the top is golden.
  2. Allow to cool slightly, then slice and serve.
  3. Enjoy your casserole!

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it before baking. For variations, add jalapeños or substitute with other vegetables like spinach or zucchini.