Fiesta Breakfast Casserole
8 large eggs
8 oz frozen hashbrown potatoes
1 cup sliced peppers (I used a mixture of green and red)
1 clove minced garlic
1 tsp cumin
2 tsp kosher salt (1/2 tsp regular salt))
1 tsp red pepper
1 tsp black pepper
1 cup cheddar cheese
In a 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 and sprinkle cheddar on top. Cover with saran wrap and put in the refrigerator (you can make the morning of if you want). The next morning take out the casserole and place in a 375 degree oven for 40 – 45 minutes until cooked through.
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