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Hash browns and Cheese Egg Casserole

I made this for Christmas morning, along with some oven bacon. Normally I would add a little more color with veggies, but one of my boys is a little picky. Therefore, no colorful veggies. The hash browns added a heartier texture, which I really liked. I used dried onion instead of fresh as I usually use. It gives it a whole different flavor. I think I put in a little too much, still good: however, I did adjust the recipe accordingly. This is great for brunch, holiday breakfasts, or for a crowd.

  • 2 c hash browns
  • 2 c mozzarella, shredded
  • 2 tbsp dried onion, minced
  • 12 large eggs
  • 1 c paleo all-purpose flour (see website)
  • 2 tbsp almond milk (see website)
  • 2 tsp baking powder
  • 6 tbsp avocado oil
  • 3/4 tsp salt
  • 1 tsp black pepper

Preheat oven to 375 degrees. Grease rectangular cake pan.

Combine all ingredients in a large bowl and stir well.

 

Pour into pan.

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Bake for 30 minutes. Remove from oven and let cool 5 minutes.

DSC_0037 18 Serve. Eat. Enjoy.

Note: I assembled this the night before and then just popped it into the oven the next morning.

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7 thoughts on “Hash browns and Cheese Egg Casserole

  1. Nice and tasty recipe šŸ™‚

    1. Thank you mistimaan.

  2. Looks delish – Iā€™m going to try this with daiya mozzarella cheese!!!

    1. Thank you. Sounds good.

  3. This sounds tasty, how many would this serve (12 eggs sounds like a lot for us!) Xx

    1. I would say 8 generous portions. Th leftovers would be great for lunch with a side salad, or they can be frozen for another time.

      1. Great, thanks x

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