Don’t sleep on this one-pot breakfast casserole, ideal for a make-ahead meal. The robust dish features eggs and layers of hash brown potatoes roasted red peppers, kale, dried onion and melty, gooey cheese. It’s kid friendly and tastes equally good as breakfast or breakfast for dinner, wherever your week is taking you!
Instructions
- Preheat the oven to 350°F.
- In a 9×13 baking dish, layer the casserole (do not stir the ingredients): half of the hash browns, shredded cheese, all of the roasted red peppers, dried minced onion, and kale, all of the Parmesan cheese, and finally the remaining hash browns and remaining shredded cheese.
- In a separate bowl, whisk together the egg mixture: eggs, milk, salt and pepper.
- Pour egg mixture evenly over the casserole layers.
- Bake for 40-45 minutes or until the center is set and internal temperature reaches 165°F.
