This vegetarian hash brown casserole recipe is a simple and delicious vegetarian version of a hash brown casserole with pico de gallo salsa. It may be made ahead of time and refrigerated.
Ingredients
- olive oil cooking spray
- 1 package frozen hash brown potatoes , 22.5 ounce
- 12 ounces shredded sharp Cheddar cheese
- 12 ounces pico de gallo
- 8 large eggs
- 1 cup milk
- 0.25 teaspoons sea salt , or to taste
- 0.25 teaspoons ground black pepper , or to taste
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch glass casserole dish with cooking spray.
-
2
Place hash browns in the prepared dish; sprinkle Cheddar cheese on top and pour pico de gallo over cheese.
-
3
Whisk eggs and milk together in a bowl; pour over pico de gallo. Season with salt and black pepper. Cover dish with aluminum foil.
-
4
Bake in the preheated oven for 1 hour. Remove foil; bake until top is golden brown, 5 to 10 minutes more.
Nutrition Facts
Per serving
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