Skillet Hash Brown Breakfast Casserole
An easy hash brown casserole recipe with a hefty dose of hash browns, vegetables, eggs, cheese, and flavor for a hearty breakfast cooked all in one skillet
avocado or olive, divided
or shredded potatoes
whole or 2%
diced, any color
cheddar or mozzarella
Preheat the oven to 375*F.
Heat one tablespoon of oil in a large skillet. Add the hash browns to the skillet and cook for 5-7 minutes on one side. Stir and cook another 5-7 minutes until the hash browns are lightly browned.
Meanwhile, whisk together the eggs and milk.
When the hash browns are done, spoon a little at a time into the egg mixture. Don't add them all at once or you risk scrambling the eggs. Stir in all the hash browns and set aside.
Add the remaining tablespoon of oil to the skillet and add the diced bell peppers and onions. Cook for 7-10 minutes until veggies are soft.
Spoon some of the bell peppers & onions into the egg mixture along with the salt, oregano, garlic powder, turmeric, and red pepper flakes. Stir well and add the skillet with the remaining veggies.
Add 1/2 cup cheese, and stir everything together in the skillet. Transfer to the oven and bake for 40 minutes.
Sprinkle with remaining 1/2 cup cheese and bake another 10-15 minutes until cheese is bubbly. Enjoy!
Recipe from Living Well Kitchen https://blog.memeinge.com/skillet-hash-brown-breakfast-casserole/