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This 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 (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
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Spray a 9×13-inch glass pan with olive oil cooking spray.
Step 2
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.
Step 3
Whisk together eggs and milk; pour evenly over the salsa layer. Season with salt and pepper. Cover dish with aluminum foil.
Step 4
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 270 | |
| % Daily Value * | |
| Total Fat20g | 25% |
| Saturated Fat10g | 52% |
| Cholesterol187mg | 62% |
| Sodium505mg | 22% |
| Total Carbohydrate14g | 5% |
| Dietary Fiber1g | 3% |
| Total Sugars3g | |
| Protein16g | |
| Vitamin C6mg | 30% |
| Calcium300mg | 23% |
| Iron2mg | 11% |
| Potassium415mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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