This is a straightforward and delectable hash brown dish with pico de gallo salsa for vegetarians. It can be prepared in advance and chilled.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- olive oil cooking spray
- 1 (22.5 ounce) package frozen hash brown potatoes
- 12 ounces shredded sharp Cheddar cheese
- 12 ounces pico de gallo
- 8 large eggs
- 1 cup milk
- ¼ teaspoon sea salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9×13-inch glass pan with olive oil cooking spray.
- Spread out hash browns in 2 layers to fit the prepared pan. Sprinkle Cheddar cheese on top and pour pico de gallo over the cheese.
- Whisk together eggs and milk; pour evenly over the salsa layer. Season with salt and pepper. Cover dish with aluminum foil.
- Bake in the preheated oven for 1 hour. Remove foil and bake until top is golden brown, an additional 5 to 10 minutes.
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 187 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 10 g |
| Sodium | 505 mg |
| Sugars | 3 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This was simple and tastes great. It’s a pity only half my family eat eggs. But will make again for me and my youngest who both enjoyed this.
Recipe is a good base. Did make some changes. I made half of the casserole with 1 cup of frozen pepper and onion mix from kroger. I used a 1/2 a cup of drained petite dice tomatoes on the whole casserole. I used a bag of Monterey Jack and Colby together. I also used 7 eggs instead of 8. This is still too many eggs next time I will do 5 it dries out the casserole out.
This recipe was very easy to accomplish and didn’t take too long. I substituted frozen tater tots for hash browns (from recommendation by a friend), but I believe either base would work just nicely.