Potato, Broccoli & Cheese Egg Casserole


The “Outkeeper” loves this recipe.


  • 1 (30 oz.) Shredded Hash Brown Potatoes, thawed completely
  • 1 (14 oz.) bag broccoli florets, thawed completely
  • 1 red pepper, chopped small
  • 1 green pepper, chopped small
  • 1 clove of garlic, minced
  • 2 cups of shredded Pepper Jack cheese, divided
  • 2 cups of shredded Sharp Cheddar cheese, divided
  • 2 Tbsp. butter
  • 12 eggs
  • 3/4 cup milk
  • 3/4 cups sour cream
  • 1 Tbsp. dried parsley
  • 1 1/2 tsp. salt
  • 1/2 tsp. black pepper


  1. Preheat your oven to 350 degrees.
  2. Saute the red and green peppers with garlic in 2 Tbsp. butter until softened.
  3. Set aside.
  4. In an large mixing bowl, combine the potatoes and 1 1/2 cups of each of the cheeses.
  5. Evenly spread half of the potato mixture into a lightly greased 11 x 15 baking dish.
  6. Top the potato layer with the broccoli and then the red and green pepper mixture.
  7. Cover the vegetables with the remaining potato mixture.
  8. In the mixing bowl, whisk together the eggs, milk, sour cream and salt and pepper.
  9. Pour the egg mixture evenly over the casserole.
  10. Sprinkle with dried parsley and top with the remaining cheese.
  11. Bake covered with foil for 30 minutes, then uncover and bake for another 30-35 minutes until the casserole is browned around the edges and the casserole does not appear to be runny.
  12. Remove from the oven and let it set before serving.
  13. If you are making this ahead of time, prepare the casserole, cover and store in the refrigerator until you are ready to bake it. May require 10~15 more minutes of baking time straight from the refrigerator.

It’s a great day at the Cottage!

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