Description
This easy hashbrown egg bake is quick healthy and full of breakfast flavor! With simple ingredients and no fuss prep it’s one of the best brunch ideas or meal prep breakfasts. Cheesy golden and totally beginner-friendly this is a recipe you’ll make again and again!
Ingredients
Scale
- 4 cups frozen hashbrowns (thawed)
- 8 large eggs
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup diced bell peppers
- 1/4 cup diced onion
- 1/2 tsp salt
- 1/4 tsp black pepper
- Chopped chives or green onions for garnish
Instructions
- Preheat oven to 375°F and grease a 9×13 baking dish.
- Spread hashbrowns in dish and bake 15–20 minutes until lightly golden.
- Sauté peppers and onions until softened.
- In a bowl, whisk eggs, milk, salt, and pepper.
- Layer veggies over hashbrowns and pour egg mixture evenly over top.
- Sprinkle with cheese and garnish with extra diced veggies if desired.
- Bake for 35–40 minutes until set and golden.
- Cool slightly before slicing and serving warm.
Notes
- Add sausage or bacon for a meat version.
- Use fresh grated potatoes if preferred.
- Great for making ahead and reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 210mg