Tasty Tuesday: Has Brown Breakfast Casserole



1 small onion, finely chopped

2 cups broccoli florets (chopped into bite size pieces)

½ cup red pepper, chopped

½ bag frozen shredded hash browns

8 eggs, ¼ cup egg whites

1 TBSP paprika

1 teaspoon black pepper

1 teaspoon salt

½ cup mozzarella cheese

1 TBSP butter, melted


Preheat oven to 375 degrees. In a large skillet, cook finely chopped onions on medium heat, until onion is translucent. Add broccoli and red pepper to pan, continue to cook a few more minutes. Add the hash browns to pan, cook until browned. In a baking dish (13x9), use melted butter to thoroughly coat pan. Add vegetables to pan. In a small bowl, whisk together eggs, egg whites, ¼ mozzarella cheese, paprika, black pepper and salt. Pour egg mixture over the vegetables. Bake, uncovered, about 35 minutes. The casserole is ready when the eggs in the middle are set (no longer runny). Add the remainder of the cheese after removing from the pan. Enjoy!

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