Description
A simple and delicious cheesy hashbrown egg bake perfect for breakfast or brunch.
Ingredients
Scale
- 4 cups frozen hashbrowns
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix hashbrowns, cheese, onion, and bell pepper.
- In another bowl, whisk eggs, milk, salt, and pepper.
- Combine the two mixtures and pour into a greased baking dish.
- Bake for 45-50 minutes until set and golden brown.
- Let cool for a few minutes before serving.
Notes
- Feel free to add cooked bacon or sausage for extra protein.
- This dish can be prepared ahead of time and refrigerated before baking.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg
Keywords: Cheesy Hashbrown Egg Bake