Description
A hearty and delicious Hashbrown Breakfast Bake perfect for breakfast or brunch.
Ingredients
Scale
- 1 bag frozen hashbrowns (30 oz)
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 cup milk
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix frozen hashbrowns, bell peppers, onions, salt, and pepper.
- Spread the hashbrown mixture evenly in a greased baking dish.
- In another bowl, whisk together the eggs and milk.
- Pour the egg mixture over the hashbrowns.
- Sprinkle shredded cheddar cheese on top.
- Bake for 45 minutes or until the eggs are set and the top is golden brown.
Notes
- For extra flavor, add cooked bacon or sausage.
- You can substitute vegetables based on your preference.
- Let it cool for a few minutes before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg
Keywords: Hashbrown Breakfast Bake