Easy Veggie Breakfast Casserole with Hash Browns
This hash brown casserole is a great weekend breakfast for a group or a make-ahead breakfast you can enjoy throughout the week.
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Cooking tools:
- Baking dish
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Oven
- Stove
- Measuring cup
- Paper towel
- Kitchen towel
- Airtight container
- Refrigerator
- Microwave
- Toaster oven
Ingredients
- 1 tbsp olive oil or butter
- 1 onion, diced
- 1 red bell pepper, diced
- 5 oz spinach (about 4 packed cups)
- 1/2 tsp kosher salt
- 10 large eggs
- 1 cup milk
- 3oz (3/4 cup) sharp cheddar cheese
- 2oz (1/2 cup) gruyere cheese*
- 1 20oz bag of frozen hash browns, thawed and patted dry
- 1 tsp kosher salt
- 1/2 tsp black pepper
- green onions, for topping (optional)
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