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Crack Breakfast Casserole

A creamy, cheesy breakfast dish filled with eggs, vegetables, and spices, perfect for family brunches or busy mornings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large large eggs The base of the casserole.
  • 1 cup milk Whole milk preferred for creaminess.
  • 1 cup shredded cheese Cheddar or a cheese blend.
  • 1 cup diced bell peppers Any color of your choice.
  • 1 cup diced onion Adds sweetness and flavor.
  • 2 cups diced hash browns Can be frozen or fresh.
  • Salt and pepper to taste Essential for seasoning.
  • Optional spices like garlic powder or paprika For an extra flavor kick.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk the eggs and milk until well combined. Season with salt, pepper, and any additional spices.
  3. Stir in diced vegetables, shredded cheese, and hash browns until evenly coated in the egg mixture.
  4. Grease a 9×13-inch baking dish with cooking spray or oil.
  5. Pour the egg and veggie mixture into the prepared baking dish, spreading it evenly.
Baking
  1. Place the dish in the oven and bake for about 45 minutes or until the top is golden brown and the casserole has set in the middle.
  2. Let the casserole cool for a few moments before slicing into squares. Serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to four days. For freezing, cut into portions and store in freezer-safe containers for up to three months. Reheat in the oven covered with foil at 350°F (175°C) for about 20 minutes.