Egg Hashbrown Bake

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.

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Course: Breakfast

Cuisine: American

Keyword: Breakfast recipes, Breakfast, budget recipe, eggs, brunch, brunch recipes, easy recipe, egg

Prep Time: 10

Cook Time: 1 15

Total Time: 1 25

Servings:

Calories: 295kcal

Equipment

1 9x13 Baking pan
1 Measuring spoons
1 Measuring cups
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.

Notes

Nutritional information is an estimate. It will vary based the brands of ingredients used and on your cooking methods.

You can substitute bacon crumbles or 1 lb of sausage, browned and drained for the ham.

You can add vegetables such as onions, peppers, mushrooms, dice tomatoes, spinach, etc...

Nutrition