Description
This hashbrown breakfast casserole combines crispy hash browns, creamy cheeses, and the freshness of basil and tomatoes for a hearty start to your day.
Ingredients
Scale
2 Tbsp. salted butter for the baking dish
1 (16-oz.) package frozen diced hash browns with onions
2 cups shredded mozzarella
3/4 cup milk
1/2 cup half-and-half
1/4 cup prepared pesto
4 large eggs
4 green onions sliced
Kosher salt and black pepper
2 cups cherry tomatoes halved
1 cup mozzarella pearls
8 basil leaves torn if large
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish with the salted butter.
- In a large bowl, combine the frozen hash browns, shredded mozzarella, milk, half-and-half, pesto, and eggs. Mix well.
- Add sliced green onions, season with kosher salt and black pepper, and stir in halved cherry tomatoes and mozzarella pearls.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for about 30 minutes, or until the top is golden brown and the casserole is set.
- Let it cool for a few minutes, then garnish with torn basil leaves before serving.
Notes
Feel free to customize the ingredients by adding vegetables or different cheeses for your personal twist.
- Prep Time: 20
- Cook Time: 30
- Category: Breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 50 mg
Keywords: hashbrown breakfast casserole, breakfast casserole, comfort food, easy breakfast, brunch recipe