Garden Herb Hash Brown Casserole

Discover the delightful twist on a classic breakfast favorite with this Garden Herb Hash Brown Casserole. Perfectly seasoned with fresh herbs and vegetables, this dish is both comforting and flavorful, making it an ideal choice for breakfast or brunch gatherings.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 8

Ingredients

3 cups shredded hash browns

1 cup chopped spinach

1/2 cup diced bell peppers

1/2 cup diced onions

1/4 cup chopped fresh parsley

1/4 cup chopped fresh dill

1 cup shredded cheddar cheese

1/2 cup grated parmesan cheese

1 cup sour cream

1/2 cup whole milk

2 large eggs

1 tsp garlic powder

1 tsp salt

1/2 tsp black pepper

2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with olive oil.

2. In a large bowl, combine the shredded hash browns, chopped spinach, bell peppers, onions, parsley, dill, cheddar cheese, and grated parmesan cheese.

3. In a separate bowl, whisk together the sour cream, whole milk, eggs, garlic powder, salt, and black pepper until smooth.

4. Pour the wet ingredients over the hash brown mixture and stir until well combined.

5. Transfer the mixture into the prepared baking dish, spreading it out evenly.

6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.

7. Allow to cool slightly before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Preheat oven to 350°F, cover with foil, and bake for 15-20 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.