Fiesta Breakfast Casserole

What could be better than a deep dish of creamy
hash brown potatoes loaded with cheese? One bite and you will fall in love with this tasty, colorful casserole! 

Serve this when you’re looking to spice up your traditional breakfast casserole. 

 You Will Need:

{8} large eggs or {10} egg whites

{8} oz frozen hash brown potatoes

{1} cup sliced peppers {I used a frozen
mixture}

{1} clove minced garlic

{1} tsp cumin

{2} tsp kosher salt or {1/2} tsp
regular salt

{1} tsp red pepper

{1} tsp black pepper

{1} cup cheddar cheese

 In an 8×8 glass buttered dish layer potatoes
then the peppers.

 Whisk the eggs in a separate bowl and add salt,
both peppers, cumin and garlic.

 Pour over the potatoes and peppers.

Sprinkle
cheddar on top. 

{Note: At this point, you can cover with your casserole with saran wrap and put in the
refrigerator to bake the next morning, or you can freeze it for up to 3 months.}

Bake at 375 degrees for 40 – 45 minutes
until cooked through.

ENJOY!