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Hashbrown Breakfast Casserole


Hashbrown Breakfast Casserole

constituents
β€’ 30 ounces tattered hash brown potatoes fused

β€’ 1 lb ground breakfast link( I love Jimmy Deans All Natural)
β€’ 1 medium onion finely minced

β€’ 1 red pepper minced
β€’ Β½ mug adulation

β€’ 10 eggs
β€’ 1 mug milk

β€’1/2 tablespoon marjoram
β€’ Β½ tablespoon dried thyme

β€’ Β½ tablespoon seasoned swab
β€’ Β½ tablespoon fresh ground black pepper

β€’ 3 mugs tattered cheddar
β€’ 3 green onions thin sliced( disunited)

INSTRUCTIONS
Preheat roaster to 350 degrees. Spray a 9 Γ— 13 dish dish with nonstick baking spray. Place the fused hash browns in the bottom of the dish dish.

Brown the pork link in a large skillet over medium heat. When it’s about half browned add the onions and red bell pepper cuisine until the link is browned and the onions are soft. Remove from the heat and let it cool.
Melt1/2 mug adulation and pour over the hash brown potatoes stirring to fleece. Top with half the shredded cheddar. ladle the cooled link vegetable admixture over the potatoes.

Beat the eggs, milk, marjoram, thyme, seasoned swab, and black pepper in a large coliseum. Pour it into the dish and top with the remaining rubbish and half of the green onions.
Singe for 45- 50 twinkles or until set and no longer wiggly in the middle. Sprinkle with remaining green onions. Let sit for 10- 15 twinkles before slicing.

Written by Allen Wingate

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