Hash Brown Breakfast Casserole

Hash Brown Breakfast Casserole

from thepioneerwoman.com

Ingredients

  • 2 tbsp. salted butter, for the baking dish
  • 1 (16-oz.) package frozen diced hash browns with onions
  • 2 c. shredded mozzarella (about 8 oz.)
  • 3/4 c. milk
  • 1/2 c. half-and-half
  • 1/4 c. prepared pesto
  • 4 large eggs
  • 4 green onions, sliced
  • Kosher salt and black pepper
  • 2 c. cherry tomatoes, halved
  • 1 c. mozzarella pearls
  • 8 basil 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.