Hash Brown Breakfast Casserole

Hash Brown Breakfast Casserole

from thepioneerwoman.com
Brunch
75 min
8 servings
412 kcal / serving

Hash brown breakfast casserole is a lighter spin on the classic brunch dish. This recipe calls for fresh tomatoes, herby pesto, and mozzarella cheese.

Ingredients

  • 2 tbsp.salted butter, for the baking dish
  • 1package frozen diced hash browns with onions
  • 2 c.shredded mozzarella (about 8 oz.)
  • ¾ c.milk
  • ½ c.half-and-half
  • ¼ c.prepared pesto
  • 4 largeeggs
  • 4green onions, sliced
  • kosher salt and black pepper
  • 2 c.cherry tomatoes, halved
  • 1 c.mozzarella pearls
  • 8basil leaves, torn if large (optional)

Directions

  1. 1

    Preheat the oven to 350°F. Butter a 13-by-9-inch baking dish and add the hash browns, spreading them into an even layer.

  2. 2

    In a large bowl, combine the shredded mozzarella, milk, half-and-half, pesto, eggs, green onions, and some salt and pepper. Pour the mixture over the hash browns and top with the cherry tomatoes and mozzarella pearls.

  3. 3

    Cover with foil, and bake for 30 minutes. Remove the foil, and continue baking until the center is set and edges are bubbly, 30 to 35 minutes.

  4. 4

    Let the casserole rest for a few minutes before cutting into squares. Sprinkle with the basil leaves, if using, and serve.