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Vegetarian Hashbrown Breakfast Casserole
Ingredients
  • 1 20 ounce bag frozen shredded hashbrowns
  • ½ cup sweet onion, diced
  • 1 medium red bell pepper, diced
  • 5 ounces spinach, steamed
  • 8 large eggs
  • 1 ⅓ cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon coarse salt
  • ½ teaspoon black pepper
  • 1 cup shredded cheddar cheese, divided
  • olive oil spray
Steps
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