Description
A hearty and comforting Hashbrown Breakfast Bake featuring seven layers of delicious ingredients, including crispy hashbrowns, sautéed vegetables, fluffy eggs, and melted cheddar cheese. This dish is perfect for a fulfilling breakfast or brunch and serves 8 people.
Ingredients
Scale
Vegetables and Base
- 4 cups frozen hashbrowns
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
Egg Mixture
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven. Preheat your oven to 375°F (190°C) to prepare for baking the breakfast casserole.
- Combine Vegetables and Hashbrowns. In a large bowl, mix together the frozen hashbrowns, diced bell peppers, and diced onions until evenly combined.
- Spread in Baking Dish. Grease a baking dish lightly and spread the hashbrowns and vegetable mixture evenly across the dish’s bottom.
- Whisk Egg Mixture. In a separate bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is smooth and well combined.
- Pour Egg Mixture. Carefully pour the egg mixture evenly over the hashbrowns and vegetables in the baking dish.
- Add Cheese Topping. Sprinkle the shredded cheddar cheese evenly over the top of the egg mixture.
- Bake the Dish. Place the baking dish in the preheated oven and bake for 45 minutes, or until the eggs are fully set and the cheese has turned a golden brown color.
- Cool and Serve. Remove from oven and allow the hashbrown breakfast bake to cool for a few minutes before slicing and serving warm.
Notes
- You can customize this bake by adding cooked sausage, bacon, or spinach for extra flavor and nutrition.
- Ensure the frozen hashbrowns are well thawed or slightly defrosted for even cooking.
- Use a non-stick or greased baking dish to prevent sticking and aid cleanup.
- Leftovers can be refrigerated up to 3 days and reheated in the oven or microwave.
- For a low-fat version, substitute whole milk with skim milk and use reduced-fat cheese.
