Breakfast Potato Hash – a “brinner”!!
Is it breakfast or is it dinner? Either way this simple egg, potato and pepper casserole is just the thing when you don't know what to cook! Frozen Potatoes O'Brien are the secret to this easy to make meal!
Servings: 8 servings
Calories: 241kcal
Ingredients
- 4 cups roasted red potatoes
- 1 ½ cups roasted assorted bell peppers and onions
- OR - 1 pck. of Traders Joes Roasted Potatoes and Peppers or
- Frozen Potatoes O'Brien
- 8 eggs
- 1 cup milk or half and half
- 1 tsp. ground cumin
- 1 tsp. chile powder
- ¼ tsp. salt
- ¼ tsp. pepper
- 2 cups shredded mexican blend cheese or cheddar and jack
Instructions
- Pre heat the oven to 350 degrees.
- Grease a 9 x 13 inch casserole dish.
- Place the potatoes and onions in the dish.
- In a medium bowl mix the eggs, milk/half and half with the cumin, chile powder, salt and pepper.
- Add 1 cup of shredded cheese to the egg mixture and pour over the potatoes. Top with the remaining cheese.
- Bake, uncovered for 30 -40 minutes until cheese is browned and eggs are set.
Notes
- This can be assembled the day before and refrigerated.
- If using your own roasted potatoes and peppers serve them as a side dish earlier in the week and make extra to use in this casserole.
- The typical Potatoes O'Brien doesn't have much in the way of peppers and onions so feel free to add more to the casserole!
Nutrition
Calories: 241kcal | Carbohydrates: 10g | Protein: 14g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 201mg | Sodium: 348mg | Potassium: 376mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1595IU | Vitamin C: 39.2mg | Calcium: 254mg | Iron: 1.8mg