Broccoli Cheddar Egg & Hash Brown Casserole
This broccoli cheddar egg & hash brown casserole is a vegetarian breakfast option everyone will love! It's super simple to make and makes for great leftovers.
- 4 cups frozen hash browns diced
- 2 tbsp olive oil
- 10 eggs
- 3 cups shredded cheese divided into 2 cups and 1 cup
- ½ cup milk
- 2 cups broccoli florets finely chopped
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- pepper to taste
Preheat your oven to 425 F. In a large bowl, toss the frozen hash browns with olive oil, and season with salt and pepper.
Pour the hash brown mixture into a greased 9 x 13 oven-safe dish. Pat them down into place so there are no big gaps in the dish. Bake for 25 minutes.
While the hash browns bake, beat 10 eggs in a bowl. Add 2 cups of shredded cheese, chopped broccoli, milk, and all seasonings. Mix well.When the hash browns are done, take them out and turn the oven to 350 F.
Pour the egg mixture oven the baked hash browns. Sprinkle the additional cup of shredded cheese on top.
When the oven is back down to 350 F, return the baking dish to the oven. Bake for 30 minutes, or until the center is set and doesn't jiggle too much when you move it.
Let cool slightly before cutting into pieces and serving. Serve on its own or add ketchup or maple syrup.
Be sure to cut your broccoli into very small pieces or it won't get nice and tender.
Add 1/4 tsp (or more) of red pepper flakes if you'd it spicy.
Store in the refrigerator for up to 5 days. Reheats very well in the microwave.