Vegetarian Hash Brown Casserole
This is a simple and delicious vegetarian version of a hash brown casserole with pico de gallo salsa. It can be made ahead of time and refrigerated.
Set the oven to 400 degrees Fahrenheit (200 degrees C).
Using cooking spray with olive oil, coat a 9×13-inch glass pan.
Hash browns should be spread out in two layers to fit the pan.
Top with a sprinkle of Cheddar cheese and then drizzle with pico de gallo.
Pour the egg mixture evenly over the salsa layer after whisking in the milk.
Add salt and pepper to taste.
Wrap the dish in aluminum foil.
Bake for one hour in the preheated oven.
Remove the foil and bake for an additional 5 to 10 minutes, or until the top is golden brown.