Egg Hashbrown Bake is a great breakfast meal that is quick to prepare, and it makes several servings. I like making this when I am serving a special breakfast to family or friends that may be visiting and it’s great to make a batch to microwave for weekday breakfasts. It reheats well and quickly. It’s nice to have a hearty breakfast that heats up fast when your weekday mornings can be a bit hectic.
It is also a egg dish that can create new tastes with a few minor changes. You can swap bacon or browned sausage for the ham. You can add vegetables such as onions, peppers, tomatoes, spinach, or mushrooms. The cheese can be changed too. Maybe Colby jack, pepper jack, feta, mozzarella are all great cheese options. It’s really a very versatile recipe.
Ingredients and Assembly
Grease a 9×13 Baking Pan. Add the hashbrowns and the meat to the baking dish. If you are adding any other ingredients this is a good time to add them. The eggs and the milk get beaten together and poured over the hashbrowns and meat. Sometimes if I am adding sliced tomatoes, I want them to be laying on top of the hashbrown and meat layer. I will add them at this time.
This Egg Hashbrown Bake can be prepared the night before or you can prepare it the morning you plan on serving it. Just keep in mind that it will need to cook slightly long if it does not set over night.
Baking
After your oven has preheated to 350 degrees you place you 9×13 Baking Pan of Egg Hashbrown Bake uncovered into the oven for the recommend time. When the egg is set and not jiggly like gelatin, it is done baking.
Remove it from the oven and top it with the cheese. Put it back int eh oven for a few minutes to melt the cheese. Remove it from the oven and serve it immediately.
Serving
As I mentioned earlier sometimes, I will make a pan and we will eat it throughout the work week. It reheats in under 2 minutes in the microwave and you have a quick hearty breakfast.
If I am making this to serve quests, I will serve it with Fruit and Cream Cheese Danish or with Apple Cinnamon Rolls, and as always with a fruit plate. I believe when serving breakfast or brunch to guests you need something savory, something sweet, and something healthy.
Happy Cooking!
Egg Hashbrown Bake
Equipment
- 1 9x13 Baking pan
- 1 Medium Bowl
Ingredients
- 9 large Eggs
- 2 cups Ham diced
- ½ bag Frozen Hash Browns
- 2 cups Milk
- 1½ cups Cheddar Cheese Shredded
- 1 Salt & Pepper
Instructions
- Grease a 9x13 pan.
- Put the shredded hashbrowns and the meat into the 9x13 pan.
- Whisk the eggs with the milk. Add salt and pepper to taste. Pour over the hashbrowns and the meat.
- Refrigerate overnight and bake uncovered for 1 hour in a preheated 350-degree oven. Or you can mix it and bake it immediately, just bake it uncovered in a preheat 350-degree oven for 1 hour and 15 minutes.
- Remove from the oven and add the cheese. Put back in the oven until the cheese is melted. It will be only a couple of minutes.
- Serve immediately.
