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Cheddar and broccoli hash brown breakfast casserole
Stroller Envy

Cheddar and Broccoli Hashbrown Breakfast Casserole

Chopped broccoli and cheddar in a tender potato-and-egg breakfast casserole.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 24 oz frozen shredded hash browns thawed in refrigerator, squeezed dry
  • 12 oz frozen chopped broccoli thawed in refrigerator
  • 8 large eggs
  • 1 1/4 cups whole milk
  • 2 cups shredded cheddar divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon butter for dish

Method
 

  1. Heat oven to 350°F. Butter a 9x13-inch dish. Squeeze broccoli in a clean towel to remove liquid, then chop any large pieces.
  2. Whisk eggs, milk, garlic powder, salt and pepper. Stir in dry potatoes, broccoli and 1 1/2 cups cheddar. Spread in dish and top with remaining cheddar.
  3. Bake 45–55 minutes, until eggs are set and center reaches 165°F. Tent loosely if top browns early. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/8 of the recipe.
For breakfasts later in the week, refrigerate only the portions you will eat within 3–4 days. Freeze the rest promptly after chilling, wrapped individually, for up to 2 months. Thaw in the refrigerator overnight; reheat covered in a 350°F oven or microwave in intervals until the center reaches 165°F.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.