Hash Brown Breakfast Casserole | Recipe Cart
Hash Brown Breakfast Casserole with mozzarella, pesto, and cherry tomatoes | Easy 1-hour recipe from Ree Drummond. Perfect for breakfast or brunch!
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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
- black pepper
- 2 c. cherry tomatoes, halved
- 1 c. mozzarella pearls
- 8 basil leaves, torn if large (optional)
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