Breakfast Hashbrown Casserole

🧂 Ingredients

• 1 20-ounce package shredded hash browns, fresh or thawed
• ¼ cup egg substitute or 1 egg

  beaten
• 1 ¾ cup egg substitute or 7 eggs

  beaten
• ½ cup milk
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon butter
• 1 cup chopped mushrooms

  optional
• ½ cup red pepper

  chopped (optional)
• ½ cup green pepper

  chopped (optional)
• 3 green onions

  about ½ cup (optional)
• 1 cup ham

  chopped (optional)
• 1 ½ cups cheddar cheese

  shredded

Instructions

• 1 Heat oven to 450ºF. Spray 9x13 pan with nonstick cooking spray.
• 2 Combine potatoes and 1 egg, mix well. Spread mixture into 9 inch pie pan and pat
  down firmly to create a crust. Bake for 10 minutes until edges start to crisp.
• 3 Whisk together eggs, milk, salt and pepper; set aside.
• 4 In a large non-stick fry pan on medium high heat, melt butter. Add mushrooms,
  red and green peppers, and onion (if using) and saute for 2 - 3 minutes or until
  slightly soft. Added ham and cook 1 minute. Add eggs and cooked scrambled eggs
  until set. Spread egg/veggie mixture over potato crust. Top with shredded
  cheese.
• 5 Return to oven and bake 10 - 15 minutes or until cheese is melted and starting
  to crisp.

Nutrition Info