U N L I M I T E D I D E A S
F O R A
L I M I T E D B U D G E T
Have you ever found yourself invited to a Sunday brunch gathering with family or friends and not have any idea what you can contribute? You might even default to running to the grocery store and picking up a bag of “almost stale” bagels. You then find yourself quickly making your way into the gathering to locate the food table to discreetly slip the bag of bagels behind the gorgeous display of homemade pastries. All the while you are hoping no one asks what dish is yours.
No more will you have to worry about being the “almost stale” bag of bagels amid a tray of golden brown croissants. The Go-To Breakfast Casserole is not only simple to make, but it is your answer to your future breakfast woes. The goal of the Go-To breakfast casserole is that it will be something that you can easily put together at the last minute, while fooling everyone into thinking that you spent hours in the kitchen.
1 - 20 oz Bag Shredded Hashbrowns (Frozen)
10 Large Eggs
1 tsp Garlic Powder
1 tsp Onion Salt
1 tsp Italian seasoning
1 tsp Black Pepper
4 cups Mozzarella Cheese
Preheat the oven to 375 degrees. Spray a generous amount of cooking spray onto an 8x12 casserole dish.
Pour bag of frozen hashbrowns into a large, microwave-safe mixing bowl and heat for 8 minutes.
Spread the hashbrowns evenly into the greased casserole dish using a spatula or spoon.
Next, scramble the eggs in a large mixing bowl. Feel free to use the same mixing bowl. Once scrambled, add garlic powder, onion salt, Italian seasoning, and pepper. Continue to scramble until all seasonings are completely mixed in.
Pour egg mixture evenly over hash browns.
Sprinkle as much cheese on top as desired.
Cook for 40 minutes. The cheese should be lightly brown when finished. Let cool before serving!