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hashbrown casserole the relatable chef

Low Fat Egg Hashbrown Casserole

I love anything with hash browns. Their texture is so fun and delicious! This egg bake can be made however you want. I bought a mixture of pre-diced tomato, onion and bell pepper which is perfectly fine. You can get creative with your favorite omelet fillings and use them here. Things like Diced turkey sausage, cheese, deli turkey or spinach would go great! Have fun with it!
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Prep Time 10 minutes
Cook Time 45 minutes
Course Breakfast
Servings 4 people

Ingredients
  

  • 6 Eggs
  • .5 Tomato, Diced
  • .5 Small Onion, Diced
  • .5 Green Bell Pepper, Diced
  • Salt and Pepper to taste
  • Avocado and Salsa, for topping optional

Hash Browns

  • 4 cups Frozen Hash Browns, Thawed
  • 2 tbsp Flour
  • .5 tsp Salt
  • .5 tsp Garlic Powder
  • .5 tsp Onion Powder

Instructions
 

  • Preheat oven to 350 degrees
  • In a mixing bowl, squeeze out the water from hash browns. Mix in the flour, salt, garlic and onion powder. Combine well
  • Add your hashbrowns to a greased 8x8 baking pan
  • In a large mixing bowl, whisk together your eggs. Add your onion, tomato, bell pepper, salt and pepper. Pour over your hashbrown mixture.
  • Bake for 45 minutes or until your eggs are set. I recommend serving with avocado and salsa for a nutritional meal.