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Broccoli Cheddar Egg and Hash Brown Casserole

Broccoli Cheddar Egg and Hash Brown Casserole Magic

A hearty, vegetarian Broccoli Cheddar Egg and Hash Brown Casserole that is simple to make and perfect for any meal.
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Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 bag Frozen Hash Browns Diced variety works best for texture.
  • 2 tablespoons Olive Oil Can substitute with melted butter.
For the Filling
  • 10 large Eggs Acts as the binding agent.
  • 3 cups Shredded Cheese 2 cups plus 1 cup on top; use sharp cheddar or preferred mix.
  • 1 cup Milk Substitute with plant-based milk for dairy-free.
  • 2 cups Broccoli Florets Finely chopped for tenderness.
For Seasoning
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Garlic Powder For punchier taste, use fresh minced garlic.
  • 1 teaspoon Onion Powder Omit for a milder flavor.
  • 1/2 teaspoon Pepper Modify to suit spice preference.

Equipment

  • Mixing bowl
  • Baking dish

Method
 

Instructions for Broccoli Cheddar Egg and Hash Brown Casserole
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, toss together the frozen hash browns with olive oil, salt, and pepper.
  3. Spread the hash brown mixture into a greased 9 x 13 inch baking dish and bake for 25 minutes.
  4. In another mixing bowl, beat 10 large eggs, then add shredded cheese, broccoli, milk, garlic and onion powders, salt, and pepper. Mix until well-blended.
  5. After baking, reduce the oven temperature to 350°F (175°C), pour the egg mixture over the hash browns, and sprinkle with remaining cheese. Bake for an additional 30 minutes.
  6. Allow the casserole to cool for 5-10 minutes, then cut into squares and serve.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 210mgSodium: 670mgPotassium: 350mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days in the fridge. Can freeze for up to 3 months and reheat in the oven.

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