Breakfast Casserole with Hash Browns
A hearty vegetarian breakfast casserole that layers grated hash-brown potatoes, savoury browned mushrooms and melted Cheddar in a fluffy baked egg custard. Easy to assemble and generous enough to feed the whole table.
Ingredients
- 5 potatoes large, boiled and grated (hash-brown base)
- 2 tablespoons olive oil
- 2 cups brown mushrooms chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups Cheddar grated
- 6 eggs
- ½ cup full-fat milk
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Heat the oven to 180°C (375°F).
- Grease a casserole dish with 1 tablespoon of the olive oil.
- In a frying pan over medium heat, add 1 tablespoon of the remaining oil, the chopped mushrooms, onion powder and garlic powder. Fry, stirring from time to time, until the mushrooms are browned.
- Transfer the cooked mushrooms to a bowl to cool.
- In a separate bowl, add the eggs, milk, salt and pepper. Whisk until well combined and smooth.
- Layer the grated boiled potatoes in the casserole dish, add the cooked mushrooms in a single layer, cover with the grated Cheddar, then pour the egg mixture evenly over the top.
- Put it in the oven and bake for 35-40 minutes, or until the top layer turns golden.
Notes
Let the casserole rest for about 5 minutes before slicing so the egg custard sets and the layers hold together. Store leftovers covered in the fridge for up to 3 days and reheat in the oven or microwave.