A make ahead breakfast casserole can be the perfect thing when anticipating company, but this hash brown casserole is easy enough for a regular weekday breakfast too. I've experimented with a few recipes out there and made adjustments to make this reasonable enough even for whenever the mood strikes. It's admittedly a little indulgent, but still provides a balanced ratio of protein, fiber and fat, especially when served with a runny egg (which I highly recommend) and a side of fruit.
INGREDIENTS
- 2 Tbsp. butter or ghee (more for greasing the dish)
- 1 small onion diced
- 1 tsp. minced garlic
- 1/4 cup whole wheat flour
- 1 1/2 cups milk (I used 2%)
- Salt and pepper to taste
- One 7-8 oz. bag shredded cheese (cheddar or a mexican blend works well)
- 16 oz. bag of frozen hash browns (I use Cascadian farms)
DIRECTIONS
Preheat oven to 350 degrees. Spray a 9 inch square (or 14 inch oval) baking dish with avocado oil spray or grease with butter.
Melt 2 Tbsp. butter over medium-high heat in a large skillet. Add onion and garlic and cook until soft, about 2-3 minutes.
Reduce heat to medium and whisk in flour, stirring constantly for about 1 minute. Add milk, salt and pepper, stirring until combined.
Remove from heat and add cheese, stirring until melted. Mix in hash browns until broken up and evenly distributed in the sauce. Add to the prepared baking dish.
Bake uncovered for 30 minutes.
Broil for an additional 5 minutes until the casserole is browned on top.