Broccoli Cheddar Egg and Hashbrown Casserole is an amazing indulgent breakfast recipe to share with family. This easy hashbrown casserole can be made ahead of time, and is a great meal prep recipe too!
Okay, so this doesn't go down in history as the all-time healthiest breakfast recipe I've ever posted, but it is magnificently, notably delicious.
Plus, it's February 1st, which in my mind means we're allowed to combine fat and carbs again. Just kidding, but only kinda.
If you're looking for a lower-carb, more nutritious breakfast casserole recipe, check out my Mediterranean Breakfast Casserole, Zucchini Herb Sausage Breakfast Casserole, or Sweet Potato Sausage and Kale Breakfast Casserole.
I'm going to identify the elephant in the room lickety split: hashbrowns. Of the store-bought varietal.
Yes, I'm using a packaged food in a recipe...please don't kill me with fire. The packaged frozen hashbrowns I found are miraculously clean and really only contain potatoes plus one ingredient that I discovered after a google search is simply to keep the potatoes from turning brown.
Suffice it to say, I wasn't concerned about the hashbrowns being overly processed. If you run an unprocessed household, feel free to replace the store-bought version with 5 cups of grated russet potato.
There are remarkably few ingredients for this breakfast casserole recipe, yet it's HUGE on comforting flavor.
Let's have a looksy.
The post Broccoli Cheddar Egg and Hashbrown Casserole appeared first on The Roasted Root.
No comments:
Post a Comment