Pernil and Egg Breakfast Casserole

Ingredients

• 2 cups cooked pernil (roast pork), shredded or cubed 🍖
• 8 large eggs 🥚
• 2 cups frozen hash browns or diced cooked potatoes 🥔
• 1 cup shredded cheddar cheese 🧀
• 0.5 cup milk or half & half 🥛
• 0.25 cup diced onions 🧅
• 0.25 cup diced bell peppers (optional) 🌶️
• 1 tsp garlic powder 🧄
• 1 tsp adobo seasoning or salt to taste 🧂
• 0.5 tsp black pepper
• Non-stick spray or butter for greasing the dish 🧈

Instructions

1. 1Preheat the oven to 375°F (190°C). Grease a 9x13 baking dish.
2. 2Spread the hash browns evenly on the bottom of the dish.
3. 3Layer the shredded pernil on top of the potatoes.
4. 4Sprinkle onions and bell peppers evenly over the pork.
5. 5In a bowl, whisk together the eggs, milk, garlic powder, adobo, and pepper until smooth.
6. 6Pour the egg mixture over everything in the baking dish.
7. 7Top with shredded cheese.
8. 8Bake for 40–45 minutes, or until eggs are set and the top is golden.
9. 9Let cool for 5 minutes before slicing. Serve with a splash of pique or ketchup (if you dare 😏).