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Breakfast Casserole with O’Brien Potatoes: A Must-Try Delight!

Breakfast Casserole with O'Brien Potatoes
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A comforting Breakfast Casserole with O’Brien Potatoes, combining eggs, cheese, and seasoned potatoes for a delightful start to your day.

Ingredients

Scale
  • 1 bag (30 oz) of frozen O’Brien potatoes
  • 8 large eggs
  • 1 cup of milk (whole or 2% for creaminess)
  • 2 cups of shredded cheddar cheese (sharp for extra flavor)
  • 1 cup of diced cooked ham (or sausage, if you prefer)
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of garlic powder (for a hint of warmth)
  • 1/2 teaspoon of onion powder (to enhance the flavor)
  • 1 cup of fresh spinach (optional)
  • 1/2 cup of diced bell peppers (optional)
  • 1/2 cup of sliced mushrooms (optional)
  • 1/4 cup of chopped green onions (optional)
  • 1/2 teaspoon of hot sauce (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare the O’Brien potatoes by pouring them into a large mixing bowl.
  3. In a separate bowl, crack the eggs and whisk them with the milk, salt, pepper, garlic powder, and onion powder.
  4. Combine the O’Brien potatoes, diced ham, and half of the shredded cheese in the mixing bowl. Pour the egg mixture over the top and gently stir.
  5. Pour the combined mixture into a greased 9×13-inch baking dish, spread it evenly, and sprinkle the remaining cheese on top.
  6. Bake for about 45-50 minutes, or until the eggs are set and the top is golden brown.

Notes

  • Let the casserole rest for 10-15 minutes before serving.
  • Store leftovers in an airtight container in the fridge for up to 3-4 days.
  • You can freeze the casserole before baking for up to 2 months.
  • Feel free to customize with your favorite vegetables or meats.

Nutrition

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